| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC during inspection. -1- |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees with a CFPM. -1-
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
| 3 |
1 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
Yes |
No |
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC unable to ensure food safety and handling are being met for date marking, food contact surfaces, maintaining cold holding, and maintenance of physical facility. The PIC did not possess knowledge of the employee health process and procedures. CDI: EHS stepped in as PIC for the inspection and provided education on fsms. -1- |
| 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 pre-rinsing dirty dishes then proceeded to clean the prep surface area across the grill with no hand wash in between. CDI: EHS intervened and had employee rewash hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washed hands, but proceeded to turn of faucets with no barrier. CDI: employee was informed, rewashed hands and turned off faucet with a barrier.
-2- |
| 10 |
2 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
Yes |
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sinks in the back kitchen. CDI: soap provided
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinks. CDI: paper towels provided.
REPEAT VIOLATION -2- |
| 16 |
0 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
No |
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black buildup behind the ice shield. Recommend to clean as often as needed. -0- |
| 22 |
0 |
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 Observed a pan of chicken wings in the tall reach in at 43F. Per employee, chicken wings were made and placed in there last night. CDI: voluntarily discarded. -0-
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 . |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
No |
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 Observed soy milk, whole milk, coconut milk, almond milk, marinara sauce, mozzarella, and chicken wings with no dates and/or dated 3/11. CDI: all items voluntarily discarded. -1.5-
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 . |
| 24 |
1.50 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
No |
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed several TCS foods; marinara sauce, diced chicken, salsa, and cheese placed on the counter. Per PIC Ken, facility is using TPHC, but could not locate where the logged time sheet is. CDI: voluntarily discarded. -1.5- |
| 28 |
1 |
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 a multi use disinfectant spray bottle stored on the prep table at the coffee make table. CDI: spray bottle removed. -1- |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
No |
No |
No |
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 dry towels being used to clean prep surfaces, utensils, and spice containers. EHS discussed with employee on wiping cloth usage. -0- |
| 43 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
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. Observed a no handle container used as a scoop in the powder sugar container. -0- |
| 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 no quat test strips for quat sanitizer. VR within 10 days. -0.5- |
| 51 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leak at the faucet of prep sink by the tall reach in unit. Recommend to fix. -0- |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
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 corner of ceiling with water marks and black buildup in the light room for the coffee bar. Recommend to fix. -0- |