| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
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. Employee health policy does not include salmonella typhoidal. CDI- Educated and provided the PIC an updated Employee Health acknowledgement form to properly inform food employees. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the clean up of vomiting and diarrheal events. CDI-Educated and provided the PIC a template plan to be implemented. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and meat slicer with dried food debris. CDI-PIC placed can opener and meat slicer in dish area to be properly cleaned and sanitized. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed marinara sauce reheating for hot holding in oven placed in around 9:15am. At 10:10am marinara sauce was temped at 55F. At the current reheating rate this marinara sauce may not have made the reheating rate of 41F to 135F within two hours. CDI-PIC placed marinara sauce in pot on stove for more rapid reheating. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 2 metal pans with meat sauce in the reach in cooler with the tops on at 46-48F and 3 large round plastic buckets of sauces in walk in cooler with the lids tightly closed temping at 51-55F that were currently still cooling from the night before. CDI-PIC voluntarily discarded meat sauces in pans and containers and EHS educated PIC on proper cooling rate. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed several RTE food items throughout various coolers in facility without date marking. Observed items incorrectly labeled in coolers throughout facility that date when items will be reheated rather than when items were prepared and held more than 24 hours. CDI-PIC voluntarily discarded undated items and EHS educated PIC on proper date marking procedures. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed meat sauce in deep metal pans with covered lids in reach in cooler and meat sauce in large plastic containers with tightly closed lids in walk in cooler still in the cooling process from previous night. CDI-PIC voluntarily discarded meat sauces from reach in cooler and walk in cooler and EHS educated PIC on using methods such as uncovered shallow containers for cooling of meat sauce. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container unlabeled at Dry storage area. PIC stated that item was sugar. No point escalation due to improvement of facility labeling. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed some torn gaskets on walk in cooler and other reach-ins. Repair or replace. -REPEAT VIOLATION- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed brick flooring throughout facility no longer smooth and easily cleanable. |