| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (D, I) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC not ensuring rules in code for food safety regarding hand washing and cold holding standards. EHS observed multiple hand washing violations requiring correction and cold holding violations involving line cooler equipment with known issues. CDI - by education - EHS discussed with PIC the requirements of the person in charge as outlined in the code. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed multiple open/uncovered in use personal employee beverages sitting adjacent to food items throughout the line area and in dish area. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. Observed employees consuming personal employee beverages and then proceed to don gloves and handle food with no hand washing.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee handle raw beef and raw shell eggs change gloves and change tasks to handle cooked and ready to eat food with no hand washing.
CDI - EHS discussed with employees hand washing and glove usage procedures. Hands washed. EHS recommends PIC re-train employees on when to wash hands with regard to handling personal beverages, raw animal foods, and glove changes.
REPEAT |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. Observed hand sink at manager’s office door/dish area with no hot water during inspection. Water temperature varying between 56f - 79f but never going above 79f. Repair to achieve at least 100f for hand washing. Verification required within 10 days. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed metal container of liquid egg in use at line with unknown black particles floating inside. Black particles also observed in ice bath surrounding the eggs. Employee noted they had just cleaned/wiped down area and that debris may have splattered into product during cleaning. CDI - product discarded. Protect food in use when performing cleaning duties. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pans of prepared hash brown patties on sheet pans in WIF prepared previous day uncovered/unprotected/exposed. Cover food when in storage.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees handling raw beef and raw shell eggs and then proceeding to handle ready to eat food and clean utensils with same soiled gloves. Observed employees consuming personal beverages with food handler gloves and then proceed to handle food with same soiled gloves. CDI - gloves changed and hands washed. EHS discussed glove usage procedures with PIC and with various line employees. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed both upright cooler units at line area holding TCS foods above 41f. See chart. CDI - foods discarded as they had been in cooler overnight. PIC noted no temperature checks had been completed today although both units have had cold holding issues. PIC to again request service. Do not store TCS foods in either unit until repaired and holding TCS foods at 41f or lower. Use alternate flip top unit and WIC for storage and in use TCS foods until cold holding repaired. REPEAT
Observed raw shell eggs with internal temperature of 61f. Eggs had been out of refrigeration and returned to ice bin at beginning of inspection. Do not allow raw shell eggs to sit out of temperature control. CDI - eggs placed back into cold holding to chill back to 41f.
Observed liquid egg white in carton with internal temperature of 49f. Egg white carton torn open on side so not fully submerged into ice bath. CDI - egg whites placed into cooler to chill back to 41f. |
|
28
|
0
|
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 spray bottle containing pink liquid hanging in server alley. CDI - chemical labeled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed both upright cooler units at line holding TCS foods above 41f (see #22). PIC noted they have had service performed on units since previous inspection, however, both units found to have elevated ambient air temperatures during inspection today. In addition, one flip top unit is not in use due to mechanical failure. All three cooler units are integral to the operation of the establishment and must be repaired. Verification required within 10 days. |
|
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 live insect on countertop in server alley. Contact PCO for service. |
|
40
|
0
|
Personal cleanliness |
No |
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 line employees handling food wearing bracelets on wrists. Remove watches and bracelets from wrists when handling food. |
|
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 sanitizer bucket holding wiping cloths at 0ppm sanitizer concentration at line area. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 in use knife stored in sanitizer solution bucket at line area. Do not store utensils in sanitizer. Store in use utensils in a sanitary manner. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various clean metal pans stored stacked together wet on utensil storage rack.
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 significant food debris and other splatter on sides of clean plates stored stacked as clean ready for use on bottom prep table shelf at line. Store utensils in a sanitary manner and protect from contamination. REPEAT |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 heavy buildup on non food surfaces of waffle makers, splatter and other buildup on shelving and equipment at line area. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple damaged/missing floor tiles holding water and other debris in line area. Observed damaged baseboard/wall surfaces in back of house areas. |