| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
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 PIC duties not in compliance. Employees not demonstrating knowledge on food safety. CDI by instruction. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P - Observed employee not vigorously wash hands for required time after handling soiled equipment and before handling clean equipment with food.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee with gloves crack raw shell egg then proceed to handle clean plate without removing gloves and washing hands. CDI by instruction. |
|
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 towels at handwashing sink near office. CDI, towels supplied. |
|
15
|
1.50
|
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 beef stored over RTE ham in reach in refrigerator. CDI, foods relocated for proper storage.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee crack raw shell eggs with single-service glove then use same gloves to handle plate without removing their gloves and washing hands. Ensure gloves removed and hands washed when changing tasks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed high temperature dish machine test 143 degrees F when tested after several runs. CDI, employees to use dish machine to wash and rinse but sanitize at 3 compartment sink. Maintenance contacted while on site per PIC. Visit needed to ensure long term compliance and calibration of dish machine. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chili hot held at 127 degrees F. CDI, chili voluntarily discarded by PIC. |
|
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 - Observed cut tomatoe, cut lettuce and cheese in prep cooler on line above 41 degrees F. Operator stated items recently placed in unit and items placed on TPHC. Observed half and half left on warewashing drain board from yesterday according to PIC. Cheese in unit ad half and half from oovernight voluntarily discarded by PIC. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed shell eggs held using TPHC but procedures not followed and had discard time from yesterday 12/12 at 3pm. CDI, chart updated while present. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer testing 200ppm.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed chemicals and degreaser stored o prep sink. CDI, chemicals relocated for proper storage. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no max/min thermometer or device to test dish machine while present. CDI by instruction, provide testing device by next inspection. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Observed some food debris collecting inside reach in coolers and on tray where clean coffee cups stored as well as drawers along prep line. |