| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
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 - REPEAT - PIC unable to provide copy of certified food protection manager certificate. |
|
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. - Observed employee drinking in kitchen area next to food contact surfaces. Employee stored drink on food prep surface afterwards. - CDI - EHS discussed where to consume food and beverages with employees. Employee moved drink to designated area away from food contact surfaces. |
|
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 employees put on gloves without washing their hands before handling food. - CDI - EHS discussed when to wash hands with all present employees. Employees properly washed hands and changed gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf - REPEAT - Observed beverage discarded in hand sink. Use prep sinks for discarding beverages. Hand sinks are only for handwashing. - CDI - EHS educated employees on proper use of hand sink. Sink cleaned and sanitized. |
|
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. - Observed multiple opened milk containers lacking a date mark/label. - CDI - Employee dated all opened milk containers. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemical spray bottle (spic and span) stored on top of sandwich prep cooler directly beside hot holding equipment. - CDI - Employee moved spray bottle away from food contact surfaces. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Observed ice cream cakes in display case for customer grab-n-go lacking ingredients, quantity of contents, and name and place of business on packaging. Update labels to include required information.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf - Observed ice cream cakes in display case for customer grab-n-go lacking label indicating major allergens. - VR - Verification required within 10 days to ensure cakes have been moved from customer grab-n-go or labels have been updated to include allergen information. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed concentration of sanitizer in sanitizer bucket to be 50ppm quat. - CDI - Employee refilled buckets with properly concentrated sanitizer (200ppm quat). |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 tongs stored between top of sandwich prep unit and bottom of hot holding equipment. This area is not cleaned and sanitized every four hours. Do not store tongs in this location. - CDI - Employee removed tongs and placed at 3 compartment sink to be washed, rinsed, and sanitized. |
|
49
|
1
|
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. - REPEAT - Observed food residue buildup on dry storage containers and inside of cooler drawers used for milk storage. Increase cleaning frequency to prevent buildup. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed missing backflow prevention device for hose connected to spray nozzle. - CDI - PIC removed spray nozzle from hose. Keep nozzle off or water turned off while nozzle is on. Otherwise, obtain backflow prevention device for hose connection that is rated for continuous pressure. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 food residue on ceiling areas above counter space. Observed floors in need of cleaning throughout facility (walk-in cooler and freezer included). Clean and maintain clean. |