| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
No |
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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed employee washed hands and turn off the faucet knobs with bare hands. CDI- PIC corrected employee, and hands washed again properly. Washing procedures discussed and hands washing signs provided at the time of inspection. -0 pts- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed 2 hand sinks without paper towels. 1 hand sink paper towels dispenser was broken. CDI- Paper towels provided at the time of inspection. Work order for broken dispenser was put in the system per PIC. -1 pts- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and build residue along the guard. Need cleaning and sanitizing as often to keep clean. -0 pts- |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed facility has non-continuing cook chicken wings without prior approval. CDI- Application has been completed and approved at the time of inspection. Procedure and details discussed at the time of inspection -0 pts- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed containers of items (cheese, spaghetti, slice turkey) in Prep Cooler #1 temperature ranged 44F- 48F. Items (cooked pepper, onion, different kinds of slice cheeses, chicken wings and ground beef) in Cafe Base #2 temperature ranged from 43F- 55F. Observed cut melons and prep salad on the speed rack in Grove Dessert Cooler at 51F. CDI- PIC volunteer to discard all items at the time of inspection. -1.5 pts- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed one item, chicken salad in prep unit way in the back dated 2/21. NO POINTS DEDUCTED as it is one item, and all items throughout the kitchen dated correctly. Be mindful of date and rotate items as first come fist served and discard when it is due -0 pts- |
|
33
|
0.50
|
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 items (Chicken salad, tuna salad, egg salad, cheeses, broccoli and tomato salads) in prep unit and stand up refrigerator prepared today about an hour prior to the inspection. Items were wrapped tight with the clear plastic in containers stored tight next each other trying to cool. Temperatures ranged from 46F- 59F. CDI- PIC took all items to cool quickly in the Blast Chiller about 15 minutes temperature came down 37F. BE SURE TO UTILIZE THE BLAST CHILLER TO COOL FOODS. -0.5 pts- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on big metal bowls and some are still looking dirty as it stored clean. CDI- PIC took all items to the sink for rehashing. -0 pts- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed Grove Dessert cooler, Cafe base #2 cooler, and Prep Cooler #1, all holding TCS food at temperatures above 41F. CDI- All food items was volunteer discarded at the time of inspection. PIC will have cooler maintenance tonight and all equipment will be in good repair. NO Verification needed since the facility has enough cooler to store foods. -0.5 pts- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed the facility is sharing the high temp dish plate between the two facilities. RECOMMEND for each facility to obtained their own device. CDI- This time facility is obtained a temp log each morning after run test of the machine. FACILITY IS ORDING A HIGH TEMP PLATE AT THE TIME OF INSPECTION. PIC will send email/text to verify. -0 pts- |