| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
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 PIC state his certification had expired. -REPEAT- |
| 10 |
0 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
5-202.12 Provide at least 100F water at hand sinks. Observed temperature at sink to be 87 degrees. Allowed water to run and not reach 100. CDI: Observed one of two installed water heaters to be turned off. EHS directed manager to turn back on and communicated that water heater needed to remain on as the store was permitted with both. |
| 15 |
0 |
Food separated & protected |
No |
No |
Yes |
No |
Yes |
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 unwashed vegetables stored above buckets of celery, cheeses.
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 frozen fish outside of bags in freezer intermingled with bread products. CDI: PIC placed fish in bag and seperated from ready to eat breads.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw chicken wings stored in large white bin uncovered inside the walk-in cooler. PIC stated a shipment was received with extra food due to the weekend holiday on Monday. Monday and Thursday are their normal deliveries. |
| 16 |
0 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
No |
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave oven with food debris accumulation and living insects inside. Clean microwave every 24 hours. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
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 shredded lettuce, sliced tomatoes, shredded cheese, sliced American Cheese, swiss cheese, ham, turkey, cooked corn beef flounder, tilapia, raw chicken wings all measuring over 41 degrees. All items were voluntarily discarded by PIC. Sliced tomatoes were quickly cooled as PIC and food handler stated they were sliced day of inspection within four hours. |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cut lettuce in five gallon container without date label. Staff said it had been cut Monday. CDI: PIC voluntarily discarded lettuce. Observed items in prep unit without date marking. CDI: Food handler stated that all food in prep unit was placed there that morning. PIC allowed to place dates on chubs including turkey, ham, and tomatoes. |
| 28 |
1 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed old windex bottle with what food handler stated to be chlorine solution. Bottle label still showed Windex..
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working container of cleaner without label. CDI: Food handler labeled bottle.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two spray cans of Raid labeled for household use only. CDI: PIC discarded both cans of pesticide.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of Tylenol stored over front handwashing sink next to a bottle of mayonnaise. CDI: Food employee stated that the bottle was his and put in his pocket.
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed wound bandages stored above food prep table. Observed tooth brush and toothpaste stored on cart next to hand wash sink. CDI: Items were removed. |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.11 Stored frozen foods shall be maintained frozen. Observed french fries received day of inspection with box stating keep items frozen kept at room temperature and stored in walk-in cooler.
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 sliced tomatoes, shredded lettuce, and rewrapped cheeses placed in walk-in and covered with lids or tightly wrapped with plastic wrap. PIC stated that sliced tomatoes were cut morning of. Cheeses were unpackaged and stacked for placement in prep-unit so items were quickly ready when front unit was low. Cheeses were discarded. EHS allowed PIC to reduce the volume of tomatoes into seperate plastic chubs, uncover and place ice directly on tomatoes to quickly cool.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk-in coolers stacked with food. Reach in freezer was filled to capacity. Observed walk-in temperature to be above 41 degrees due to high traffic of staff during peak service. Observed fries were stored on a shelf out of temperature control. According to staff this was because there isn't room in the walk in. |
| 37 |
2 |
Food properly labeled: original container |
No |
No |
Yes |
Yes |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed several bottles of dressings and sauces not in original containers without labels. CDI: EHS allowed food handler to label all oils, spices, dressings, and salts. -REPEAT- |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door without self-closing feature. Observed door propped open after food handler exited the building.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two living insects inside microwave. |
| 39 |
1 |
Contamination prevented during food preparation, storage & display |
No |
No |
Yes |
No |
Yes |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor of the walk in. Remove food products from floor. -1- |
| 40 |
0 |
Personal cleanliness |
No |
No |
Yes |
No |
Yes |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler upon arrival to the establishment working at the griddle preparing food with no hair net. After EHS entered kitchen food handlers all donned hair restraints. |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping clots not stored in sanitzer between uses. CDI: Food handler prepared solution of sanitizer. |
| 43 |
0.50 |
In-use utensils: properly stored |
No |
No |
Yes |
Yes |
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - Observed ice scoop stored in ice with handle directly touching ice. If ice scoop is stored in ice, the scoop handle must be stored up to prevent contamination of the ice. -REPEAT- |
| 47 |
1 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
Yes |
Yes |
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed worn wooden trim rubbed bare at food prep line.Remove all cardboard and wood.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard and wood used on metal shelving for dry storage area, on floor at fryer, in walk-in cooler, mushroom cardboard boxes re-used for storage. Remove cardboard and wood.
4-501.11 Maintain equipment in good repair. Observed chest freezer gaskets and inside of lid in poor repair. |
| 50 |
0 |
Hot & cold water available; adequate pressure |
No |
No |
Yes |
No |
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed one of two hot water heaters turned off. Hot water less than 100F. PIC turned back on and stated that he did not know why one was turned off. Hot water still only reached 100F. Verification required. |
| 54 |
0.50 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
Yes |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with open lid.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.Observed cardboard dumpster without plug.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed stacks of oil boxes/containers stored in back closet. Observed cardboard boxes stored in back closet. CDI: PIC removed boxes. |
| 56 |
1 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee food and drinks, personal items stored on cart next to rice being hot held. Designate an area away from food and food contact surfaces for employee food and drinks. -REPEAT- |