| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and then proceeded to turn off water with bare hands. CDI. Education provided and employee properly washed hands. Zero point deduction to occur today. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
Yes |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed foil wrappers stored inside one hand sink and food debris in another sink. CDI. Items were removed and education provided.
5-202.12 Provide at least 100F water at handsinks. Hot water handle at hand sink in back ware washing area was not properly functioning. A VR will be conducted within 10 days to ensure handle has been repaired.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf; Observed no paper towels at hand sink in men’s restroom. CDI. Paper towels re-stocked.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a mop stored in front of hand sink at beginning of inspection. Please keep accessible at all times. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Potato slicer and ice scoop were observed visibly unclean. Interior ice machine was noted with a build-up of residue. A VR will be conducted to ensure everything has been thoroughly cleaned. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety; Observed blanched fries stored on time lacking a start time on the label. CDI. EHS allowed PIC to mark the start time on the fries. A VR will be conducted to ensure proper time as a public health control procedures are followed. REPEAT. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed one squeeze bottle of ranch, made less than 2 hours prior to inspection, cooling in prep cooler and above 41 F. CDI. Ice was added to food container. Zero point deduction to occur today. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI; PIC indicated food thermometer is broken. A VR will be conducted within 10 days to verify thermometer has been repaired. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed unlabeled spice shakers at gunner station. Label all spice shakers with common name of spices. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of batter mix stored on the floor by ice machine. Bag was relocated off the floor upon request. Zero point deduction to occur today. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quaternary ammonia sanitizer in wiping cloth buckets reading 0 ppm. CDI. Sanitizer was re-mixed during inspection and noted at proper concentrations. REPEAT. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles stored inside food products throughout. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. In ware washing area, observed food containers and sheet pans stored as clean and wet stacked. Education provided. REPEAT. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 2 steak knives pitted and chipped at the tip. Please replace. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior of cooking/cold holding equipment, exterior flour bin and gaskets throughout visibly unclean. Please clean and maintain clean. REPEAT. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed a significant leak coming from floor cleanser/degreaser station at mop sink, spilling onto the surrounding floor. Repair needed.
Observed broken cold water handle at hand sink next to food prep line. Only hot water available at that sink and temperature reached 137 F. Please repair so proper hand washing can be conducted. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build-up on vents above ice machine and on vent in walk-in cooler. Please clean and maintain clean. Observed hand sink near front service area pulling away from the wall. Please repair. Zero point deduction. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee jacket stored on/next to bottles of sanitizer and boxes of face masks. Jacket was relocated upon request. Zero point deduction. |