| 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. Observed no certified food protection manager at establishment during inspection. REPEAT - 1 |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed cook crack several eggs and not wash his hands before engaging in other activities. CDI EHS educated staff on times to wash hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees change gloves with out washing hands. CDI PIC EHS educated staff.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee ringing out wiping cloth in hand sink. Observed employee rinse one hand with water in hand sink. CDI PIC educated employees. -2 |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce above bread and other RTE food in WIC-0 |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
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 skillets stored as clean with food debris in 3 drawers under grill area. CDI PIC had dishes and drawer pans cleaned.-1.5 |
|
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 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 . Observed Sausage gravy and chili in hot wells at 116F. They were put in hot well yesterday. CDI PIC voluntarily discarded chili and sausage gravy. -1.5 |
|
23
|
1.50
|
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 18 containers of waffle batter made yesterday, to prefer for holiday rush, not date marked. Observed sausage container not date marked. CDI PIC had all containers date marked.- 1.5 |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
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 Observed basket of egge above grill without TPHC begin time and discard time. CDI PIC labeled basket. REPEAT- 3 |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 . Observed sausage gravy made at 6 am today in reach in cooler at 117F. CDI PIC voluntarily discarded sausage gravy.-.5 |
|
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 wiping cloth stored in water well without sanitizer. CDI Employee dumped water and made fresh sanitizer water. Sanitizer concentration was verified. The other two wells and correct sanitizer concentration. -0 |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed spoon in sliced tomatoes with handle directly in tomatoes- CDI PIC removed spoon -.0 |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishes being dried with a cloth towel. CDI PIC educated employee-0 |
|
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 torn gaskets on 2 reach in coolers. Torn gaskets are accumulating debris. DM stated that they plan to replace gaskets in January. -.5 |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with the data plate. Observed high temp dish machine at 130F. CDI Maintenance was present and adjusted the temp. Temp verified 1t 160F-.5 |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a used face mask in cabinet with single service cups and lids. CDI PIC employee through mask away.-0 |