| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
2-301.15 Only wash hands in handwashing sink. -PF
Observed employees rinse hands at prep sink and three comp sink, there was no use of soap, just spraying of water, followed by employee shaking hands dry. Employees did not properly wash hands before donning gloves. CDI-When owner arrived, EHS demonstrated to everyone present that hand washing must be completed at hand sinks only, and the correct hand washing procedure. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in restroom. CDI-EHS provided hand wash sticker to post. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bottles of beer stored in direct contact with ice in ice machine. CDI-Employee removed beers and began cleaning cycle on ice machine. |
|
22
|
3
|
Proper cold holding temperatures |
No |
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 prep unit with an ambient temperature of 50F. TCS items inside the unit ranged from 47-56F. EHS asked employee how long the unit had been out and they stated it had not been working since last week. Employee called manager. EHS was told service tech could not make it today. CDI-All TCS items were discarded except for sliced tomato that had just been sliced. The sliced tomato was moved to the reachin to quickly cool. Repair tech came to establishment while inspector was on site, added coolant and the unit was able to reach 34F. |
|
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 meats that had been cooked within the last hour placed in the non-functional prep unit, covered to cool. CDI-Items were removed from unit and heated for service. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous squeeze bottles and spice shakers without labels. |
|
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 a single-use cup being W/R/S for reuse. Observed toothpicks being used and kept for later use. |
|
47
|
0
|
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. Observed RTE breads and meats stored in disposable, non-food grade shopping bags. VR required within 3 days.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezers being used in kitchen. Remove or replace with commercial grade equipment.
CDI-PIC moved breads and meats to food grade bags. |
|
53
|
1
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in unisex restroom. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a buildup of unnecessary items outside, surrounding the dumpster. Maintain this area to prevent the harborage of pests.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Keep closed at all times to reduce the likelihood of pests. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
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 cell phones stored on top of food on shelf. One purse was stored on the food shelf, another purse was stored inside a cooking pot. Employee ice cream from Dairy Queen was observed in the freezer with no lid on top of food for the public. |