| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Observed approximately nine (9) metal bins, stored as clean and stacked with soiled interior food contact surfaces and/or exterior portions touching interior food contact surfaces. CDI - EHS pulled soiled metallic pans from drying rack and placed them in ware washing area for corrective cleaning.
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed caked food soil on food contact portion of facility stored as clean thermometer prior to being used to calibrate water temperatures. CDI - EHS informed PIC of need to properly cleaned prior to being stored and sanitized the thermometer before and after calibration.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce in dispenser being dispensed at a maximum temperature of 120F. CDI - PIC voluntarily disposed of out of temperature food item.
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 . |
|
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 Observed six (6) portions of TCS foods in grill side prep top (sliced American cheese, opened hot dogs) and Make line (spaghetti, sliced lettuce, shredded cheese blend) that had not been date marked. Ready food items stored in WIC and prep units were observed with effective date marks. PIC elaborated that these items had been placed in the previous evening and had had their date marked plastic wraps removed without previous staff replacing date dots. CDI - PIC date dotted items for previous date of service.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 four (4) boxes of shake mix and two (2) stacks of frozen burger boxes in walk in freezer stored directly on the floor. PIC elaborated that food items had been delivered during an overnight key drop delivery. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with polished finger properly wash hands, then begin preparing bin of candy topping for milkshakes. CDI - EHS stopped employee from continuing to food prep and observed employee don gloves prior to continuing.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee (PIC) wearing a watch while engaged in food prep (Cooking burgers) |
|
49
|
0
|
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 soiled non food contact surfaces in prep areas, namely shake station prep table shelf, shake station hand sink handles, and dump sink basin of standing kettle. Clean as needed to preclude food soil. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed one (1) metal sanitary napkin bin in female restroom without a lid. Repair/replace covered waste receptacles as needed.
6-302.11 Supply toilet tissue at each toilet. -Pf Observed one (1) men’s restroom toilet stall without toilet paper. CDI - EHS provided toilet paper from readily available supply.
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet and heavily soiled urinal within the men’s restroom. REPEAT. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed approximately four (4) trash bags and two (2) broken down boxes stored at back of the establishment.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. REPEAT.
Note: Observed one dumpster with an open lid, seeming jammed under adjacent building shed, preventing closure. Speak with waste manage company to ensure that dumpsters are positioned during placement and emptying such that they can be opened and closed accordingly. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 two (2) uncovered holes in the ceiling above shake station.
Note: In previous inspection, these holes were not observed, as they had been covered. Repair as needed to act as a permanent solution to damaged floors, walls, and ceilings. |