| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one can with a small dent on the seam. CDI: Can voluntarily discarded. REPEAT VIOLATION Some improvement as Facility now has a plan for what to do with damaged canned goods. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 produce stored over cut watermelon. CDI: Watermelon voluntarily discarded. Observed unwashed produce stored over ready to eat/washed produce items in the walk in cooler. Observed unwashed blueberries stored over ready to eat items in the reach in. CDI: Products reorganized. REPEAT VIOLATION
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee pick up Bibb lettuce containers that fell on the floor and then move straight to food prep without changing gloves or washing hands. CDI: Employee changed gloves and washed hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed two bottles of chemical labeled as sanitizer that were at 0ppm. CDI: Bottles were dumped out.
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 stacked containers stored as clean with tape residue remaining on them. CDI: EHS and PIC discussed cleaning methods for removing stubborn residue. |
|
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 sausage holding on counter below 135F. Observed garlic oil at the grill area held below 135F. CDI: Sausage permanently placed on TPHC. PIC provided with TPHC procedure template and filled it out today. Garlic oil moved to hot holding. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
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 unsalted butter stored at room temperature. PIC stated it is pulled out each morning for breakfast and then returned to the cooler. CDI: Product voluntarily discarded today. PIC stated he will order salted butter going forward. REPEAT VIOLATION All other cold holding was in compliance today. |
|
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 no date mark on prepared tofu, Bibb lettuce, cut watermelon, and house-made potato salad. CDI: Items voluntarily discarded. Observed deli meats in prep top with no date mark. Items underneath were from the same batch and were dated properly. CDI: PIC allowed to date containers in the prep top. REPEAT VIOLATION
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 cooked zucchini from 5/4 and mozzarella from 5/4. CDI: Products voluntarily discarded. Observed chicken salad in grab and go cooler date marked for today when chicken salad was prepared yesterday. CDI: Dates corrected. REPEAT VIOLATION |
|
28
|
1
|
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 bottle of bleach stored on shelf commingled and above food items. CDI: Bottle was relocated to designated chemical storage area. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. 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/IxXix712KkId Through discussion with PIC, thermometers are not regularly calibrated. Thermometer was off by -2F today, which is in compliance, however PIC was unaware that thermometer was not accurate. CDI: EHS and PIC discussed how to properly calibrate and how often to calibrate thermometers. PIC and EHS also discussed that because thermometer is off by -2F, that means that every time a temperature is taken, 2F must be subtracted from what is reflected on the screen. (Ex: 41F is actually 39F). EHS strongly suggests purchasing a new thermometer to ensure accuracy of food temps. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 unlabeled squeeze bottles at the grill with what PIC identified as oil and water. CDI: Bottles were labeled. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no hair restraints. Observed one food employee with bracelets on. REPEAT VIOLATION |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between prep table and prep cooler. CDI: Knife removed to a clean storage area. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean equipment stored in large lexans with minor food debris in them. Ensure more frequent cleaning of storage bins. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed 3-comp sink water getting to 103F max. Detergent requires 110F. Facility to verify that water heaters in the ceiling above the mop sink are functioning properly. Water heaters inaccessible during inspection due to location. VERIFICATION REQUIRED |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 heavy dust build up on ceiling near vent at entrance to kitchen and near prep sinks. Ensure more frequent cleaning. REPEAT VIOLATION Some improvement from previous inspection. |