| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no designated PIC on-site upon arrival and staff stated person in charge was on their way. CDI by instruction. PIC arrived during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC food protection manager certification is expired. REPEAT |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Upon arrival EHS observed food employee working the grill while eating food. CDI through instruction. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored above cooked beef in reach-in cooler. CDI: Storage order was corrected. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 raw chicken and raw beef in fliptop with temperatures above 41F. PIC stated they were prepped almost two hours prior. Observed sliced deli ham win fliptop with temperatures over 41F. PIC stated item had been there overnight. REPEAT CDI: PIC voluntarily discarded ham and took raw chicken and beef to reach-in cooler to rapidly cool. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several TCS foods in fliptop unit without a date mark. PIC stated that they use a bulk batch date system. Observed cut beef and chicken in reach-in cooler that was cooked yesterday and cut today. items were marked with yesterdays date. CDI: PIC date marked all products to match preparation date of bulk containers in reach-in coolers. EHS provided education about the date of preparation being on TCS, ready to eat items and not the day when they are cut after cooking. CDI: date corrected to yesterdays date. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 cooked beef held beside grill with a temperature of 109F. After discussion with PIC it was determined that the intention is to hold it for 4 hours and then discard what is left. Observed no written procedures for TPHC. CDI: TPHC form filled out on site.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed container of cooked beef without a time stamp of start time and/or discard time. CDI: PIC voluntarily discarded cooked beef. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two cans of RAID pesticide in kitchen area. CDI: PIC removed product from the premises. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in chlorine sanitizer bucket with a concentration of 0ppm. CDI: PIC refreshed bucket of sanitizer with new towel. |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in fliptop with stickers still on skin. Wash before use. REPEAT |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed bottle of water being stored on top of fliptop unit. CDI: PIC moved employee beverage to a lower designated area. |