| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed overall lack of managerial control over kitchen as evidenced by hand washing, use of hand sinks, cold holding, not sanitizing food contact surfaces, and glove usage. - 1 - |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no persons with serve safe on site during inspection. - 1 - |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee coming in from outside, don gloves and move to food prep without washing hands.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee dumping chicken juice outside in can wash, returning to kitchen and rinse container, go to walk in cooler, then don gloves for food prep without washing hands.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee handle raw chicken wings, then switch gloves for food prep without washing hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee use paper towel to wipe face, then don gloves for food prep without washing hands. Observed multiple employees turn off faucet with bare hands after washing hands.
CDI - ALL HANDS WASHED. Training needed for hand washing procedures.
- 2 - |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling up squeeze bottle of water in hand sink. CDI - Employee was instructed to use prep sink or 3 comp sink to fill bottles. Only use hand sink for hand washing. - 1 - |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various containers of frozen food items in reach in freezer without any lids. Cover to prevent contamination. - 0 - |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. 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 employee take container that held raw chicken and dump juice in can wash outside. Employee then brought container inside and washed it with soap and water only, then moved container to walk in cooler for use with new batch of raw chicken. CDI - Container was moved to 3 comp sink to be rewashed, rinsed, and sanitized. Be sure to sanitize all food contact surfaces. - 1.5 - |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 lettuce, cheese, and tomatoes in prep top holding at 44F. Observed ranch and blue cheese cold holding in front reach in unit at 44F. All ambient temperature reading 40-41F. CDI - All items were placed on TPHC for remaining lunch services. Items added to TPHC list. - 1.5 - |
|
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 containers of potato salad and pasta salad cooling tightly covered inside of front reach in unit. Items at 53F. Be sure to cool items in walk in cooler and leave uncovered so hot air can escape. CDI - PIC was instructed to move items to walk in cooler for rapid cooling. - 0.5 - |
|
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 flies present in kitchen area. |
|
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 wet wiping cloth stored on prep surface. Maintain wet wiping cloths in sanitizer containers when not in use. - 0 - |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed hole in ceiling above walk in cooler entrance. - 0 - |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on cutting board. Observed employee air pods stored on prep surface in kitchen area. - 0.5 - |