| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
0 |
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 wash hands and turn off faucet with no barrier. Use paper towel to turn off faucet after drying. CDI: EHS instructed PIC to rewash hands due to contamination. PIC rewashed hands upon request. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
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 ham and raw bacon stored above bottles of water in WIC. CDI: PIC removed bottles of water from bottom shelf.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food handler with three layers of gloves at biscuit station wash working bottle of sauce off at three comp sink and return to biscuit station, wipe counters off, wipe sink off, and only discard gloves when instructed by EHS to do so. -1.5-
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored directly over bottles of water in WIC. For more information on food storage order please visit: http://meck.co/FoodSafety |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
Yes |
No |
4-602.11 (E )Clean the equipment and utensils used with nonTS foods as required to avoid contamination. Observed black build-up on interior of ice bin in back. -REPEAT-
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. Observed food handler place metal pans on drying shelf and stated they were clean upon questioning. Pans were heavily soiled and not wash, rinse, sanitized. CDI- sent back to cleaning process at 3-comp sink. -REPEAT- -3- |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of cleaner stored next to container of grits and over chicken flour container. Store chemicals away from food. CDI: PIC removed spray bottle from food area. -0- |
| 36 |
0.50 |
Thermometers provided & accurate |
No |
No |
No |
No |
Yes |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed probe thermometer reading error message. PIC stated she did not have a replacement battery. Replace batteries. VR required in ten days. -0.5- |
| 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 live insects I.e. German roach inside facility. -1- |
| 39 |
1 |
Contamination prevented during food preparation, storage & display |
No |
No |
Yes |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of magnesol stored directly on floor in puddle of fluid. PIC tried to lift box and the cardboard feel apart. CDI: PIC placed in a different box and lifted off floor onto a milk crate. -REPEAT- - 1- No escalation of points due to improvement from last inspection. |
| 40 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without hair restraint. Observed multiple food handlers not wearing hair nets or beard guards.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with watch. Remove watches and bracelets. -0- |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths used for wiping counters and other equipment surfaces shall be held in properly concentrated sanitizer between uses. Observed fiid handler use cloth to wipe biscuit prep area, handwashing sink, and then biscuit prep area again.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple dry wiping cloths with visible debris and soil throughout the facility. Remove soiled wiping cloths from food prep area. |
| 43 |
1 |
In-use utensils: properly stored |
No |
No |
No |
Yes |
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Cup with no handle used to dispense grits from container. -REPEAT--1- |
| 44 |
0.50 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet. Observed red trays stacked wet. -REPEAT-0.5 |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed door latches in need of replacement on WIC. Observed shelves in WIC rusting and soiled. Observed missing handle on reach in cooler at front counter. Observed pool of water inside reach in prep unit. PIC stated that they had been having problems with this unit. Repair. Walk-in cooler door does not close at kitchen entrance.
Observed bare wood at base of WIC door. Observed plastic wrap used to hold together paper towel dispenser. Observed crinkled beverage cup wedged into door of reach-in to hold reach-in door shut at drive through. Walk-in cooler metal door frame rusted, corroded on inside and out, at floor level. -0.5- |
| 48 |
0.50 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
No |
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed only Chlorine test strips at three comp sink when Quat sanitizer was in use. PIC stated she did not have Quat test strips. -0.5- VR required in ten days. |
| 49 |
0.50 |
Non-food contact surfaces clean |
No |
No |
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. More frequent cleaning of surfaces in facility needed. -REPEAT-0.5- |
| 54 |
0.50 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
Yes |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors open. -REPEAT-0.5- |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
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. Observed black residue on walls and ceiling tiles. Observed dripping water from air vents. General cleaning needed throughout facility. old water standing on floor in tight areas and behind equipment.-REPEAT- -1- |
| 56 |
1 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored on shelves in prep unit at food prep line. Observed employee drinks stored on shelves with single use items. . -REPEAT- 1- |