| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspection: Hand washing, handsink supplied with soap, cold holding, date marking, and hot holding. Please see below for correction active actions below. CDI - discussion with the PIC on the priority items.
A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. |
| 6 |
0.50 |
Proper eating, tasting, drinking or tobacco use |
No |
No |
Yes |
Yes |
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on and over prep tables, drinks on the supply shelving in warewashing area and prep area. CDI - Drinks were removed/voluntarily discarded. -REPEAT- |
| 8 |
0 |
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 food handler at the cookline opening the reach in cooler a few times and grabbing cut tomatoes and then plating a cooked omelette then folding the omelette with their gloved hand, observed this a couple times. CDI - Discussion with the PIC on when to wash hands to prevent contamination. All food handlers rewashed their hands. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the warewashing handsink and the front prep line handwash sink. CDI - Handsoap was provided to each handsink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wait staff dump ice in the handsink. |
| 15 |
0 |
Food separated & protected |
No |
No |
No |
No |
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed boxed produce stored over ready-to-eat foods in walk in cooler. Discussion with the PIC to reorganize the order.
For more information on food storage order please visit: http://meck.co/FoodSafety |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
No |
Yes |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed “clean” potato slicer with food debris. CDI - Slicer was taken apart and rewashed and sanitized.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed “clean” plastic cups for storage of eggs at the cookline with visible residue. Verification visit required to ensure cups are properly cleaned or replaced.
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 .
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 . |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
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 pancake mixture on the top prep cooler temped above 41F. This product is not on time but under temperature. Observed mixed greens at the prep top cooler temped above 41F. PIC stated that the pancake mix was placed out 30 minutes ago and the greens at 10 minutes ago. CDI - PIC pancake mix was placed in the reach in cooler to cool back down to 41F. Greens were plated Mix -REPEAT- On the previous inspection the PIC had chosen to place pancake mix on TPHC, filled out TPHC form. During this inspection the pancake was under temperature. Highly recommend placing the mixed green and pancake mix pan TPHC.
Continued non-compliance may result in further compliance/permit action. |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
No |
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 the following expired TCS foods: water chestnuts(10/11), cajun chicken (10/20), black beans (10/18), honeydew (two prep dates on product), roasted carrots (10/4) and observed the following without dates: black beans, feta, hard boiled eggs, chicken salad. CDI - PIC voluntarily discarded all foods, with the exception of the chicken salad. PIC was able to determine the date prepped. |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of yellow liquid cleaner at the front hostess counter. CDI - PIC relabeled. |
| 33 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
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 Observed gravy cooling covered in the walk in cooler. CDI - PIC uncovered the gravy and placed in an ice bath.
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 . |
| 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 some of the food handlers at the cookline without hair restraints. |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
Yes |
No |
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed three filled sanitizer buckets stored directly on the floor. CDI - PIC removed off the floor. |
| 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 multiple wet stacked containers on the drying rack. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a crockpot used for water and to hold utensils. Provide commercial equipment. |
| 49 |
0 |
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. Observed exterior of equipment, handles and gaskets in need of cleaning. |