| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
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 PT at the HS in the back. CDI-PIC provided PT |
|
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 eggs over RTE hashbrowns. CDI-PIC voluntarily discarded due to temperature abuse. |
|
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 dish machine only getting to 149F, 145F, 155F, 149F. It never reached 160F on the dish plate after several runs. PIC voluntarily closed. VR REQUIRED 8/18/2022. |
|
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 3 coolers holding food above 41F, S1-ambient air was and the half/half 52F. S2-eggs 54, steak 55F. Prep cooler-tomatoes-62, lettuce 60F. All TCS food was voluntarily discarded by FE and PIC. PIC voluntarily closed. VR REQUIRED 8/18/2022 |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles with bleach sanitizer and no label. Observed a large shortening jug with pre-mixed sanitizer inside and the label for shortening on the outside. CDI-PIC discarded the small bottles and took off the shortening label. |
|
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 back prep sink with a slow leak. Dish machine not getting up to 160F. 3 coolers not holding food 41F. Light loose in the dry goods. WIF building up ice on the back wall. A/C was down this morning, PIC explained and could've cause the temperature to go up on the coolers. Hot water heater was out, the hot water at the 3-comp sink was 85F. Stand up cooler door pops open when you shut on side of the door. Prep unit top lid is held up knives and a box of gloves. |
|
48
|
1
|
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 dish machine thermometer or test strips. VR REQUIRED 8/18/2022. |
|
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. Grease on the handles of the prep units. |
|
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. Floors, walls and ceilings in need of cleaning. |