| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink at the front being used for filling up sanitizer containers. The only other sink they have for filling water is in the back. This sink is constantly used for things other than handwashing, dumping, filling. EHS explained this is only for handwashing. Talked with their DM and they plan on adding another faucet at the front to allow employees to use it for dumping and filling. Due to the high number of violations this will be a VR REQUIRED 8/13/2022. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken placed behind raw ham in a pull out drawer. CDI-PIC voluntarily discarded ham and will keep the chicken by itself.
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 onions over RTE cheese and packaged food. CDI-PIC moved onions to the back . |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
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 . Observed the dish machine only reaching 144F, then it steadily decreased down to 139F. PIC voluntarily closed. VR REQUIRED 8/13/2022. |
|
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 gravy and chili below 135F in the back. PIC said they only have 1 steamwell because the other ones are broken or leaking (it was set at 3, which is a low setting) The gravy and chili were double stacked, not directly touching the water. CDI-PIC voluntarily discarded food. |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 . Observed stand up cooler in the back holding at 45F, the front holding at 41F ambient air. All food was over 41F. Cold drawer (the one underneath the prep cooler) was holding food at 45F-the prep unit has a large block of ice blocking the fans underneath and possibly causing issues with the cold drawers-the prep unit on top was ok but it getting heavily iced around the edges. Facility has closed due to large number of equipment violations. All TCS foods were voluntarily discarded VR REQUIRED 8/13/2022. |
|
23
|
0
|
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 . Obserevd gravy and chili made from last night (said PIC,) with no DM. CDI-PIC voluntarily discarded due to temperature violations. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed only 1 container of sanitizer for cleaning near the coffee station, the water had soap inside and bleach. It was not reading correctly. CDI-PIC changed container and added fresh bleach water that read 50PPM. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed back door open and the flies coming in, they do have a plastic screen to help. No fly fan located at door. PIC said they do this because the AC isn't working in the back.CDI-PIC closed back door. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed two stand up coolers, 1 cold drawer- holding food above 41F-top building up ice, 1 steam well leaking, and the dish machine not getting above 135F. A/C not working in the back. Gasket at the stand up cooler. Sprayer hose leaking. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
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 high temp thermometer or test strips. VR REQUIRED 8/13/2022 |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed no light in the WIF-it flashes but then it shuts off. Another light needed for the back dry goods area. |