| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan . CDI provided required information. -REPEAT- -1.0- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food handler exit the walk-in cooler, push the kitchen door and enter the food preparation area and start to place gloves on hands without washing hands. CDI: EHS stopped food handler from donning gloves and had her wash hands.
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 Observed two food handlers wash hands and not use paper towel barrier to turn off faucet. -0- |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed food handler prepare BBQ chicken sandwiches from chicken prepped from raw this morning. Food handler wrapped sandwiches and put into service in the hot holding below temperature (see temperature chart) and onto floor for sale. Food handler stated she microwaves two times until it reaches 165. CDI: PIC removed from floor and voluntarily discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
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 . 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed ham sandwiches, tacos, and tomales held in hot holding box out of temperature. PIC stated that they do not intend to hold below 135 but for quality assurance throw the items away after four hours. CDI placed on temporary tphc until repairs to unit can be made. 3 day verification required. PIC voluntarily discarded items. -1.5- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grab and go containers of melon prepped in house greater than 41 degrees. Items were dated from previous days. CDI PIC voluntarily discarded products. Cold unit was temping at 44.0. PIC stated he would put in work order. VR required in 3 days. -0- |
|
23
|
3
|
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 hot dogs in low boy to restock rollers opened with no date labels . CDI PIC able to show when products were opened so date labels were put in place.
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 boxes of cheddar beer hot dogs held in low boy to restock rollers opened with date mark of July 8. PIC stated this date represents the day of delivery. PIC stated the product was also opened and held since that date. Observed no other date on box. CDI: PIC voluntarily discarded. -REPEAT-3- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of motor oil stored directly over canned goods and box of combos in dry storage. CDI: PIC moved oils to different shelf.
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 Raid hornet spray on shelf in Chester’s labeled for residential use only. PIC stated this was used for hornets at the dumpster. CDI: PIC removed can from food establishment. |
|
33
|
0
|
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 tacos freshly prepared and cooling in the reach-in in deep chub tightly individually wrapped in aluminum. CDI: food handler removed from layers and placed on cooking sheet in single layer. Observed BBQ chicken and fried chicken freshly prepped and cooling in walk-in at Chesters with tightly fitting lid. -0- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and flies in rear kitchen area of Chester’s chicken side and throughout establishment. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 box of sweetener stored directly on the floor. CDI: PIC removed items from the floor. -0- |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers in Chesters wearing watch, bracelets.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers preparing, cooking, and serving food without head coverings or hair restraints. -0- |
|
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 wiping cloths stored on prep tops and not in sanitizer. Store wiping cloths in sanitizer between use. -0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed freshly washed dishes wet nested pans in clean dish area. CDI: PIC separated items. -REPEAT- -1- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service sandwich bags stored directly on floor. CDI: PIC removed box from floor and placed on shelf. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed numerous heat lamps out or flickering in hot holding unit.
4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement in prep unit deli kitchen. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue and debris in bottom of reach in on prep line at Chester’s. Observed food accumulation in cracks and crevices around equipment. Observed buildup of chicken breading on box in back storage. Clean frequently to avoid food build-up. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed piles of trash at building outside of McDonald’s. PIC stated the trash compactor had been broken since Monday. Observed trash accumulation behind fencing at dumpster area. PIC emailed during inspection to verify delivery of new unit. Unit is shared between gas station, McDonald’s, and Chester’s. -0- |