| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC and 2 food employees wash hands and turn off faucet with bare hands. CDI-PIC took charge and taught them how to do it with the paper towel. |
| 9 |
2 |
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No |
Yes |
No |
No |
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee BHC lettuce and putting it out for use. CDI-EHS stopped employee and they voluntarily discarded food. |
| 15 |
0 |
Food separated & protected |
No |
No |
Yes |
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 tomatoes over pickles. All other storage was correct. No points taken today. |
| 19 |
3 |
Proper reheating procedures for hot holding |
No |
No |
No |
No |
Yes |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed bbq sitting in the hotwell, food employee explained they put it in around 8:15 at 42-67-112F. (3 batches) EHS explained they must reheat it on the grill, not on the hotwell. Sicne it was before the 2 hours mark they were allowed to reheat. CDI-PIC reheated to 175F on the grill, one was only 107F and since they did not make the 2 hr mark PIC voluntarily discarded.. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
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 . Observed cheese stacked too high at 44F, and ground beef in the cold drawer at 48F. PIC explained they had recently prepped it and put in there. Cheesecake at 56F from last night in the cooler. CDI-PIC put back in the WIC to cool. Voluntarily discarded cheesecake (cooler cooled back down to 40F) |
| 24 |
1.50 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
No |
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility using TPHC for lettuce, tomatoes, cheese, shredded cheese, coleslaw, quesadillas all on time. They only had procedures for slaw, tomatoes, lettuce. CDI-EHS and PIC made procedures for cheese, shredded cheese, quesadillas. |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area. |
| 47 |
1 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
Yes |
4-501.11 Maintain equipment in good repair. Observed 3-comp sink overflowing, it overflowed 3 times since EHS was in the building. They can control the flow but the employees are not watching it and causing backsplash issues. The prep cooler with the cheesecakes flips at night and was holding cheesecake at 56F. Ppre pcoolers have water int he bottom of them. Cold drawers are hard to close and slightly off track.
VR REQUIRED 6/27/2022. |
| 49 |
0.50 |
Non-food contact surfaces clean |
No |
No |
No |
Yes |
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 the sides of prep units with grease. Insides of prep units with food debris. Shelves have food build-up. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
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 tile and grout broken throughout the kitchen |