| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
Yes |
Yes |
2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf.
REPEAT Observed PIC with insufficient knowledge of Food Code VR needed 4-23-23
Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. |
| 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.
REPEAT Observed no CFPM on duty. PIC stated that no one at facility is certified and they always get marked out for this violation.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed PIC go back and forth between checking golfers in on computer to handling food without washing his hands. PIC felt this was okay because he put gloves on. CDI PIC washed his hands. |
| 10 |
0 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink in kitchen. EHS provided PIC with a sign. |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
Yes |
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
REPEAT Observed black build up on inside of ice machine lid and on shield inside. Observed build up on soda machine nozzles. |
| 19 |
1.50 |
Proper reheating procedures for hot holding |
No |
No |
Yes |
No |
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed hotdogs being heated in warmer. Hotdogs were 120F after heating for 4 hours. CDI PIC voluntarily discarded. |
| 21 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all the hotdogs that are being held in warmer at 120F. PIC stated they were put in warmer at 6:30 am and that he noticed the temp control on the warmer was not turned all the way up. PIC stated that he put the cold hot dogs in the warmer because he doesn’t have time to heat them up on the stove. CDI PIC voluntarily discarded hotdogs.
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 . |
| 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 Observed thermometer not turning on. VR needed 4-23-23
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 |
| 55 |
0 |
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. Observed floor near ice machine and stove with build up. |
| 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.
REPEAT Observed golfing equipment including bags, clubs, and shoes stored throughout the kitchen.
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 drinks with straws above single-service cups and straws. Observed container with several employee water thermostats on prep table. PIC stated that they do not use the prep table. |