| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses (new requirement as of 10/01/21 from 2017 Food Code: Non Typhoidal Salmonella included on reportable illness list) and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. CDI: Discussion w/ PIC, Madison; also provided revised employee reporting agreement document from NCDHHS EH. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 New requirement as of 10/01/21 from 2017 Food Code: 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. CDI: discussion w/ PIC, Madison; provided plan from NCDHHS EH. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed 1 container of raw, pre-portioned chicken over r.t.e items in walk-in and raw sausage over cooked bacon (labeled as par-cooked, however FCT>170F - see temp chart; therefore, is considered fully cooked). CDI: chicken & bacon relocated for safe storage. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, a few containers and tongs stored as clean, with food debris/residue; containers and tongs taken to dish machine for w/r/san; verification needed for slicer w/ in 10 days. Repeat. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1/4 pan of mashed potatoes were observed at 127F; item re-heated to 165F as it was placed in hot hold ~ 15 minutes prior. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small pan of diced tomatoes, large pans of shredded hash browns and cubed potatoes (blanched) above 41F (see temp chart).
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed shell eggs at prep line holding at 50F.
CDI: Temporary TPHC* used for hash browns, potatoes and eggs; cooling for tomatoes in reach-in. Repeat
*please note: written procedure required for TPHC when using as routine procedure. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 build up on and around equipment such as drawers and racks; cleaning needed for hot wells used the previous evening. Repeat, but notable progress; therefore no escalation of points; deduction reduced to 1/2- continue to make progress. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
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.
6-501.11 Floors &walls shall be maintained in good repair.
Observed damaged walls in need of repair and cleaning needed for flooring under racks in dry storage area. |