| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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. Employee drink stored on dry storage shelf above food at start of inspection. Store employee drinks in a separate area where they can not potentially spill and contaminate food. CDI - Drink discarded by PIC. 0 pts. |
|
12
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 . 2 boxes of lettuce, and 1 box each of pepper jack, Swiss and American cheeses from delivery measured 44-46F. PIC shall verify that TCS foods are received at correct temperature. CDI - Items sent back with food company. 0 pts. |
|
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 . Cut lettuce and sliced tomatoes that were prepared at 11AM measured 45-46F at 3PM. TCS foods must cool to 41F within 4 hours. CDI - Lettuce and tomatoes discarded. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 . 4 containers of tomatoes (45F), 37 pounds of cheese (45F), 4 containers of lettuce (45F), bus tub of raw hamburgers (45F), 10 pounds of veggie burgers (48F), large pan of hot dogs (52F), Cole slaw mix (48F), 54 fryer baskets of fries (50-60F), 2 boxes of queso dip (48F) and 3 half gallon jugs of chili (51F) in walk-in cooler were above 41F. Bean burgers and raw hamburgers in drawer cooler measured 45F and 46F. Lettuce (45F), tomatoes (45F), and cole slaw (46F) in sandwich cooler measured above 41F. Sandwich cooler measured 45F on EHS thermometer. Walk-in cooler measured on 44F on EHS thermometer. CDI - All TCS foods in walk-in cooler and sandwich cooler were discarded. VR - Verification required within 3 days that walk-in cooler and sandwich cooler has been repaired. Establishment has voluntarily closed until the refrigeration can be repaired. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 . Cole slaw in sandwich cooler was not date marked. CDI - PIC dated Cole slaw. 0 pts. |
|
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 Establishment only has 1 working cooler (drawer cooler). Establishment must remain closed until adequate refrigeration is provided to store all TCS foods. VR - Verification required before establishment re-opens. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
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 Employee with painted nails was portioning cookies in to sleeves without wearing gloves. Employees with artificial nails or painted nails must wear gloves any time working with exposed food. CDI - Employee donned gloves for remainder of inspection. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing wristband/watch on wrist while cooking hamburgers. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Onions were being cut straight out of the bag. Fruits and vegetables must be washed thoroughly before use. Wash vegetables and fruits before doing any cutting or processing. |
|
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. Torn gasket present on door of walk-in cooler. Replace torn gasket. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle lid opened. Keep outside receptacles covered. 0 pts. |
|
56
|
0
|
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. Employee bag stored on top of syrup box. Do not store employee personal items where they can potentially contaminate food, clean utensils, or single-use/single-service articles. 0 pts. |