| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11(A-P) 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 multiple priority violations in date marking, food storage, bare hand contact, and time as a public health control. Ensure that team members are demonstrating knowledge by limiting priority foundation violations. |
|
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 Person in charge shall be certified food protection manager by an ANSI accredited course. Person in charge is currently not serve safe certified. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Ensure that team members are aware of the five food borne illnesses and signs and symptoms of sick employees. Information does not have to be memorized and visual aides can be used such as information location on white board. CDI- REHS when in depth about the importance of this information and lead members of team to board. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed person in charge pick up ready to eat boiled eggs during the inspection. Ensure that ready to eat foods are handled using gloves or utensils. CDI- Boiled eggs were discarded during the inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chemical stored on hand washing sink upon arrival. CDI- REHS moved chemical to storage area below the hand washing during the inspection. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shelled eggs stored above ready to eat feta cheese inside of the reach in unit upon arrival. CDI- Foods were reorganized according to the final cook temperature during the inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 utensils and pans with build up and debris left attached. CDI- Dishes were moved to 3 comp sink during the inspection to be washed, rinsed, and sanitized again. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Establishment has a date marking procedure in place that meets the code, however packaged salmon was labeled to be kept for an additional day. Observed buttermilk with dates of 7/19 and 7/26 listed on the containers. CDI- Foods were discarded during the inspection.
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 . Feta cheese was observed without any date marking present. Person in charge stated cheese was opened last week. CDI- Feta cheese was discarded during the inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed pasteurized liquid eggs inside of reach in cooler that were previously used for time. Person in charge was not aware that foods kept on time cannot be saved after 4 hour time period is over. CDI- Liquid eggs were discarded. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 working container containing white substance possibly sugar or salt without label present indicating contents. |
|
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 gnats in the dish area and a few flies inside of the kitchen area. Be vigilant in efforts to control the spread of pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes exposed to environmental contamination. Potatoes had oatmeal spilled on top of the food. CDI- Items effected were discarded during the inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee returning to prepare food without a beard guard present. Ensure that team members are preventing the possibility of contamination by using effective hair restraints. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. During the inspection, REHS asked the process for handling potatoes. Through discussion with person in charge it was determined that person in charge is not washing potatoes prior to cutting. CDI- REHS educated person in charge on the proper process to use when preparing potatoes. |
|
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. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked. Recommend food establishment using the pyramid stacking method in the future. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting board in storage with noticeably deep grooves. Ensure that these are replaced regularly. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips available during the inspection. VR required. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed a trashcan without a cover inside of the women’s bathroom. Ensure that trash cans inside female bathrooms have covers for disposal of feminine hygiene products. |
|
54
|
0.50
|
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 the dumpster’s sliding doors left open in two locations. CDI- Dumpster doors were closed by REHS during the inspection. |
|
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 floor grout in some areas that is now damaged. Repair damaged areas.
Observed gap between interior walk in refrigerator wall and floor. Seal the gap.
Observed vents inside of walk in units with debris left attached in some areas. Recommend higher cleaning frequency. |