| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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. Observed employee drink on prep table and shelf above prep table where food prep occurs according to PIC. CDI - drinks were moved to designated area. |
|
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 unwashed broccoli over washed salad mix in WIC.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee perform multiple tasks such as prepping raw meat and handling trash without discarding gloves. CDI - employee was asked to discard gloves, and did. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
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 . Observed knife stored as clean with grease residue on blade and food scoop stored as clean with sticker residue on bottom of scoop. REPEAT. CDI - knife was discarded due to broken tip and ladle was removed from use until sticker residue removed.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown buildup of residue on interior of ice machine around crevices. |
|
36
|
1
|
Thermometers provided & accurate |
No |
Yes
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-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 Observed no thin probe thermometer available during inspection. Digital thermometer is used by facility but is not thin-probe. REPEAT. A VR will occur within 10 days to ensure a thin-probe thermometer is available for use. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach and other flying insect in dish wash area. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two clean stacks of plates with standing water in between plates. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
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. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed knife with broken tip stored with other clean knives. Observed cutting board with burnt and melted mark and with deep cuts. CDI - PIC voluntarily discarded knife. Cutting board was removed and will be monitored. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no working test strips for chlorine sanitizer dish machine. Test strips present in the facility had water damage. CDI - test strips were provided to PIC during inspection.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed food employee actively washing dishes in wash water at 109 F. CDI - hot water was added to bring temperature up to 110 F. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open during inspection. REPEAT. CDI - PIC closed dumpster door. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked floor tiles throughout kitchen area. Some tiles had missing portions. Repaired tile around drainage grates had rough edges and missing portions. REPEAT.
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 kitchen in need of general cleaning. Observed food debris in between and under shelving and in between equipment. REPEAT. |