| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
0 |
Certified Food Protection Manager |
No |
No |
No |
No |
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. No one at facility has passed an ANSI accredited test. Facility has 180 days from time of permit to do so. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee change task and not wash hands before preparing food. CDI- education was performed with employees. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a ladder blocking hand sink at 3-comp sink. Observed utensil in hand sink in kitchen area. CDI- ladder was removed, utensil was removed. |
| 13 |
1 |
Food in good condition, safe & unadulterated |
No |
No |
Yes |
No |
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed mold on containers of shredded cheese, melted cheese, and bacon in walk-in cooler. CDI- container of items were denatured and discarded into trash. |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
No |
No |
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 sticker residue on exterior of stacked containers in clean area by 3-comp sink. CDI- containers were placed at 3-comp sink to be cleaned.
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew from top interior and corners of ice machine. |
| 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 sliced lettuce, shredded cheese and sliced tomatoes that were stored in cooler near grill above 41 F. Thermometer of cooler was 50 F. CDI- items were denatured and discarded into trash. |
| 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 numerous gnats near 3-comp sink and kitchen area. Facility will contact pest control for treatment. |
| 40 |
0 |
Personal cleanliness |
No |
No |
Yes |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraints while preparing food. CDI- employee put on hair restraint. |
| 45 |
0.50 |
Single-use & single-service articles: properly stored & used |
No |
No |
Yes |
No |
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxed of single-service items store on the floor in back storage room. CDI- items were placed on the shelf.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service trays that were not inverted. CDI- trays were inverted. |
| 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. Make repairs to cooling unit near grill area. Thermometer reading of cooler was 50 F. |
| 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. Facility could not provide quat test strips at time of inspection. VR- facility has up to ten days to provided test strips. |
| 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. Clean debris from shelving in walk-in cooler. Clean exterior of fryers, grills, and refrigeration units in kitchen area. |
| 54 |
0.50 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
Yes |
No |
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Waste bin was not provided at Hand sink in kitchen area. CDI- employee provided a waste bin. |
| 55 |
0.50 |
Physical facilities installed, maintained & clean |
No |
No |
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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from a/c vents in ceiling of kitchen area. |