| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
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 Observed employee wash hands and then use freshly cleaned hands to turn off unclean faucet handles without use of a barrier. CDI - EHS directed employee to wash hands and use paper towel to turn off faucets. Hands washed. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw unpackaged re-wrapped beef steaks stored on top of ready to eat foods in reach in freezer. CDI - steak relocated to bottom shelf |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
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 dicer block with dried food residue present. CDI - relocated to dish area for re-cleaning. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed bulk container of cut lettuce cooling overnight still at 49f today. CDI- lettuce discarded. Cool lettuce to 41f within 4 hours. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 packages of water packed fresh mozzarella in WIC with date mark 7/25 and liquid egg with no date marking in WIC along with portion cups of queso in line cooler with no date marking present. CDI- mozzarella and egg discarded. Queso date marked as employee present who prepared the queso. REPEAT |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple spray bottles of chemicals throughout with no identification. CDI - PIC applied labels to bottles.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottles of chemicals hanging adjacent to single service items at server area. CDI - chemicals relocated away from single service items. |
|
33
|
0.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cut lettuce cooling overnight tightly packed into bulk pan and sealed with lid in WIC. Lettuce did not meet cooling time parameters. CDI - lettuce discarded. Use methods that allow air flow for quick cooling. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent burrow in landscaping adjacent to side door. Contact PCO for service. No small flies observed during inspection today. Points reduced to zero. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed server staging food and handling exposed food items with long painted fingernails and no glove. CDI - gloves donned. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dicer block damaged/missing pieces. Discontinue use as block observed to have significant damage. Replace. Observed in use fryer basket with detached/loose wires. Repair/replace. |
|
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 hot water supply turned off at wall to faucet supplying wash basin of 3 compartment sink. This was noted on previous inspection as plumbing repair issue, however, hot water supply has again been turned off. Hot water must be available at this fixture in order to properly wash/rinse/sanitize utensils in the 3 compartment sink. If plumbing is leaking, repair. Hot water supply must remain on. Verification visit will be conducted within 10 days. |