| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee putting on new gloves without washing his hands. CDI- PIC corrected employee, hands washed and put on new gloves before cooking. -2pts- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at the hand sink in the prep room next to customer dinning room. CDI- paper towels provided. -0 pt- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed dirty, food debris on the milkshake machine, per PIC, the machine gets clean at the at of the day. Per Food Code- food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours during hours of operation. REPEAT -3pts- |
|
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 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 items (individually portioned cheese, buttermilk pancake mix) above 41F, cooling from a day before in WIC. CDI- PIC volunteer to discard items at the time of inspection.-1.5 pts- |
|
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 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 in WIC, buttermilk pancake mix in the plastic containers with tightly closed lid trying to cool from a day before, the temperature ranged from 43F-44F. Observed individually portioned cheese in plastic bags, put in the plastic containers, stacked them up on top each other. items were prepared a day before trying to cool and temperature ranged from 43F-46F. CDI- PIC volunteer to discard items at the time of inspection. -0.5 pts- |
|
37
|
1
|
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 pancake oil stored in a spray container labeled as a cleaner solution. CDI- PIC made aware about all food storage containers/spray bottles should be food grade, and properly labeled, PIC discarded the bottles. Observed spice/sauces containers without label as to identify the item. -1 pt- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on some of the plastic pans on the drying rack. -0 pt- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed waffles maker with grease and debris, needed to be cleaned.
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 debris and buildup in a prep unit at the end of the cookline storing raw bacons, needed to be cleaned. REPEAT -1 pts- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. CDI-PIC closed the doors, REPEAT- point was not taken due to dumpster pick up this morning. -0 pts- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 damaged and missing tiles in cook line area.
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 floors and walls in need of cleaning. REPEAT- 1pts- |