| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC shall demonstrate managerial control by limiting rick factor violations. Observed a number of risk factor violations including handwashing, cold holding, cooking, cooling, and storing according to final cook temperatures, |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 No vomiting and diarrhea written cleanup procedures present during the inspection. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee the inspection go outside and return without washing hands or changing gloves in between tasks. Ensure that team members are washing hands in between the changing of tasks. CDI- Employee washed hands after REHS asked.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). Ensure that team members are properly following the correct hand washing procedure when washing hands. Observed an employee wash hands for less than 5 seconds. CDI- REHS asked employee to rewash hands during the inspection according to the correct hand washing procedure. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink shall be readily available and used for the sole purpose of handwashing only. Observed hand washing sink with a metal scraper stored inside upon arrival. CDI- Scraper was removed by REHS during the inspection. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw eggs stored above ready to eat cooked pork inside of reach in unit. CDI- Foods were reorganized according to their final cook temperature during the inspection by PIC. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans and plastic containers with build up left attached. CDI- Metal pans and plastic containers were moved to 3 compo sink to be washed, rinsed, and sanitized again.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer inside of 3 comp sink was observed too weak and tested at 0 ppm during the inspection. Sanitizer was remixed during the inspection and tested at 100 ppm. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried chicken cooked to a final cook temperature of 133F. New employee accidently pressed the tenders button on fryer instead of whole chicken. CDI- Chicken was reheated during the inspection above 165F. |
|
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 carrots inside of walk in cooler at 90F. After 31 minutes, carrots were observed only dropping 3F during the inspection. Carrots were broken down in to smaller portions and lids were removed to vent and help making cooling parameters. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs stored inside of prep unit at temperature of 54F. Eggs were discarded during the inspection.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 . Cabbage was observed at 43F during the inspection. Cabbage was moved to walk in cooler. |
|
33
|
0
|
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 bulk carrots in wic cooling with lid attached blocking air flow. Lid was removed during the inspection. CDI- Carrots were divided in to multiple pans during the inspection by PIC. Observed bulk chicken cooling since 14:30 at temperature of 58F. Bulk chicken was broken down in to smaller portions and placed in freezer to rapidly increase cooling process. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a noticeable amount of sunlight underneath back door. Provide weather stripping to prevent possible entry from insects. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plantains stored on the floor in 2 different locations during the inspection. Plantains were moved on shelves during the inspection.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed salt inside of dry storage without lid to prevent possible contamination. CDI- Salt was covered during the inspection by PIC. |
|
40
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Effective hair restrains shall b wonr by all employees engaging in food preparation. Upon arrival observed food service employees preparing foods without hats or hairnets present. CDI- Food service workers put on hairnets during the inspection. |
|
42
|
1
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed a half of an avocado in flip top unit with sticker still on the outside. Through discussion with PIC, avocado had been used without being washed. EHS explained to PIC that produce must be washed prior to use and sticker must be removed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cheese scoop utensil making direct contact with cheese during the inspection. CDI- Scoop was removed during the inspection and sent to dish area to be washed, rinsed, and sanitized again. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
01.11 Equipment and Utensils, Air-Drying Required - C Observed bus pan containers wet stacked during the inspection. Food establishment shall implement pyramid stacking to effectively air dry dishes. Example shown |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with tight fitting lids, but the side doors were open during inspection. CDI- Dumpster doors was closed during the inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
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 damaged baeboard tile by hand wash sink by main cook line. |