| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) food employee remove gloves after switching from cleaning tasks back to food prep, wash hands effectively, but turn off faucet with barehands. CDI - EHS intercepted employee before donning gloves to return to food service, coached on effective hand washing, and observed an effective corrective hand wash. No other hand washing violations were observed at time of inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill a metal bin with water from the handsink to scrape away debris from flattop grill. CDI - EHS coached employee and PIC to proper usage of handsinks and separation of tasks involving sinks or water (utilize water from prep sinks, dump sinks, or 3 compartment sink) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed mushrooms stored above ready to eat food in WIC. CDI - Mushrooms were rotated above other unwashed produce. EHS provided PIC with WIC storage order guide.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 Observed multiple items prepared either on the day of inspection (five (5) bins of cooling lettuce, five (5) bins of cooling sliced tomatoes, one (1) bin of tuna salad with a replaced plastic wrap, and two (2) bins of TCS produce (shredded lettuce and tomato slices)) and two (2) bins of food prepped in the previous night (properly cooled tomato and lettuce in the WIC) without date marks. CDI - Observations by EHS and questions to PIC verified the time of preparation for each food item. Date marks were applied to each item requiring date marks that were liable to be held for more than 24 hours.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
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 multiple boxes of non TCS food (uncut tomatoes, jalapeño peppers, bagged chips) in dry storage areas and register area stored directly on the ground. Elevate food items to prevent potential contamination. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth stored on prep table adjacent to deli slicer. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed yellow cornmeal stored at spice rack in a container that formerly held rosemary spice. Do not reuse single use containers (spice containers); store new spices in labeled, multi-use working containers. |
|
56
|
0
|
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 employee food items (McDonald’s coffee cup, Zaxby sauce packets) stored above bread in WIC. CDI - PIC placed employee food items in readily available metal bin from clean dish rack, labeled the bin as employee storage, and placed items at lower elevation to prevent potential contamination. |