| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 bucket of soapy water stored in hand sink upon arrival. Observed employee use hand sink to fill bucket of soapy water. Observed another employee use handsink to discard excess water from wiping cloth. Hand sinks are only to be used for handwashing. - CDI - Education provided. Handsink cleaned and sanitized. PIC moved bucket of soapy water from handsink. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed water dripping from leaking condenser directly onto uncovered container raw pork chops stored in RIC. - CDI - PIC voluntarily discarded pork chops. EHS observed maintenance repair unit. |
|
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 multiple uncovered items (raw meats) stored in RIC. Ensure items are covered if not actively cooling. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - REPEAT - Observed dish machine only reach 150F after multiple runs. - VR - Verification required within 3 days to ensure dish machine has been repaired. 3 compartment sink must be utilized for sanitizing dishes until dish machine has been repaired.
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 containers in drawers under grill/stove used to store clean dishes visibly dirty with food debris as well as utensils/pans stored in containers. - CDI - PIC moved containers and utensils to dish washing area to be cleaned. |
|
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. - Observed 6 containers of hash browns cooling from overnight to be above 41F reading between 46-51F. - CDI - PIC voluntarily discarded all 6 containers of hash browns. EHS strongly recommends cooling hashbrowns on sheet trays in walk-in unit or placing containers in walk-in freezer to cool. Reach-in units are not meant for cooling. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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. - REPEAT - Observed diced ham, sliced American cheese, lettuce, hash browns, and sliced tomato holding above 41F in flip top unit. - CDI - PIC voluntarily discarded all products holding above 41F. Switch to unit was accidentally turned on. PIC turned unit back on. EHS observed ambient temperature of unit reach 41F. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
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 - REPEAT - Observed raw shell eggs marked for 9:30AM - 1:30PM at 3:00PM. Eggs were still being used for service and not discarded. - CDI - PIC voluntarily discarded eggs. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. - REPEAT - Observed rehydrated hash browns cooling in deep containers overnight. Per Waffle House SOP, hash browns are rehydrated using cold water, left on prep sink for 2 hours to soak, drained, and then placed under refrigeration. EHS strongly recommends placing hash browns in walk-in unit to cool instead of RIC. Use sheet trays if needed instead of leaving hash browns in original containers. - CDI - PIC voluntarily discarded hash browns. |
|
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 2 knives stored between top and sliding portion of flip top unit. This surface is not cleaned every 4 hours. Do not store utensils here. - CDI - PIC moved knives to dish machine area to be cleaned. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed broken RIC. Repair unit. PIC stated work order has been placed for unit. Follow up visit required to ensure unit has been repaired. |
|
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 residue on the outside and inside of refrigeration units. Increase cleaning frequency to prevent buildup and maintain clean. |
|
55
|
0.50
|
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 hard to reach areas of floors in need of cleaning (underneath equipment). Clean and maintain clean. |