| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink at sandwich making station with scrubbers and other items in basin. CDI - items removed. Do not use hand sinks for storage of items. Hand sinks must be available for use at all times. REPEAT |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed various unwashed produce items stored above washed produce items and above ready to eat foods including pasteurized liquid egg. Observed washed produce mixed with unwashed produce in bowl in WIC. CDI - dirty produce separated and relocated.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bowl of raw unpasteurized shell eggs stored directly above ready to eat sauces in squirt bottles in reach in cooler. CDI - eggs relocated to bottom shelf. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cooked turkey sausage and cooked pork sausage holding below 135f in pan with cooked bacon on flat top grill. CDI - discarded. Maintain cooked sausage above135f or use TPHC to time these items for holding. Complete procedures along with timing method must be present when using this method. |
|
22
|
0
|
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 container of sausage gravy sitting out with temperature above 41f not under refrigeration. PIC noted the gravy is in the cooler and then they use this gravy container to fill small portion cups and reheat to order for customer. CDI - gravy discarded. Maintain gravy either cold at 41f or lower in cooler or hot above 135f. |
|
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 bulk tub stock/soup with date mark 8/1 in WIC. CDI - discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 no time marked on lettuce at flip top cooler. TPHC procedures available for this item, however, not timing was in place. CDI - time applied. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of WD-40 stored mixed with food items on dry storage shelf near WIC. CDI - chemical relocated away from food. REPEAT |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles stored on floor in WIC and bucket of dry goods used by bakery employee stored on floor outside of WIC door. Store food at least 6 inches off of floor. REPEAT |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee food and beverage items stored mixed with restaurant food in double door upright cooler and employee Red Bull beverages stored mixed with food items in reach in cooler at front line. Store employee food and belongings away from restaurant items. REPEAT |