| 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 and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety PIC had limited knowledge of employee illnesses and when to report. Establishment has accurate employee health signage in office area. PIC stated that employee health information is reviewed with employees approximately every 6 months. CDI - Employee illnesses and symptoms were reviewed with PIC. PIC has been advised to review employee health information with employees as frequently as possible. -0 points- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handwashing sink near steam tables. CDI - Ice was removed by regulator. -0 points- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
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 heavy build up of black residues. Recommend thorough cleaning with higher frequency. -1.5 points- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 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 . Observed tightly covered metal container of mac and cheese in walk in cooler holding at 55F. Mac and cheese was prepared day prior. PIC stated that item was prepared day prior and has not been removed from refrigeration. CDI - Mac and cheese was discarded. PIC has been advised to review cooling methods to ensure cooked items cool to 41F or less within 6 hours. -1.5 points- |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cooked chicken on steam table holding at 128F. Observed hot box with pork chops and potatoes holding at 122F and 117F. CDI - Cooked chicken was placed on TPHC. Pork chops and potatoes were taken to stove top to be reheated. Both items were reheated to 196F. -REPEAT- -3 points- |
|
23
|
0
|
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 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 cooked greens in walk in cooler without date mark. PIC stated that item was prepared two days prior to inspection. CDI - PIC date marked item. -0 points- |
|
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 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 . Observed numerous cooked food items cooling at ambient air temperature on prep table. Observed tightly wrapped containers of beans, vegetables, and rice cooling in walk in cooler. CDI - PIC was informed of correct cooling procedures and asked for all cooling items to be unwrapped to allow cold air to circulate in and around food product. PIC also moved ambient cooling items to walk in cooler to rapidly cool to 41F or less. -0.5 points- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed completely submerged frozen fish thawing in prep sink with a water temperature of 77F. Approved thawing methods are thawing under refrigeration, thawing during the cooking process, or thawing completely submerged under running water with a temperature of 70F or below. CDI - PIC moved frozen fish to walk in cooler to thaw under refrigeration. -0.5 points- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets while preparing food. -0 points- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on cutting board. -0 points- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and phones stored above and on food prep surfaces. Designate an area for the storage of employee possessions away from equipment, food, and utensils. -0 points- |