| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC with no CFPM and multiple priority violations during inspection. PIC was unaware of dish washer unable to sanitize, food contact surfaces not clean and issues with date marking during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with ServSafe that expired in 2014. EHS discussed requirement, provided contact information for servsafe classes. REPEAT. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed signed employee health policy that did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy for employees to review and sign. |
|
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. Observed facility with no written procedures for a vomiting or diarrheal event. CDI- EHS explained requirement to PIC, emailed information including an example plan and poster. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal pots and lids in handsink at start of inspection. CDI- objects moved, EHS discussed maintaining access to handsink. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed dish machine testing at 0ppm chlorine sanitizer when tested. PIC was unaware of issue, showed EHS an invoice from AutoChlor (dish machine service) that machine had been serviced on 2-11, invoice stated that machine was at proper sanitizer concentration during visit (50-100ppm). PIC called for repair during inspection. CDI- After speaking with dishwasher repair service, PIC was able to prime machine and get sanitizer at proper concentration (50-100ppm).
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal bowls and metal strainers and containers stored as clean with food debris buildup. CDI- All dirty food contact surfaces were brought to dish machine to properly clean. EHS discussed storing dishes clean, ensuring food contact surfaces are clean before storing. REPEAT. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products (sausage, beef, chicken, shrimp) in small flip top unit holding above 41F, see temperature chart. Ambient temperature of unit ranged from 39-41 when checked with EHS thermometer. Through discussion, EHS determined that employee had cooked multiple products and placed into flip top unit when products were still warm, causing temperature of unit to rise and products to be over 41F. PIC stated products were cooked around 9am this morning. CDI- all products out of temperature brought to reach in freezer to rapidly cool before being placed back into cold holding. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 products with no date mark during inspection, including cooked chicken, cooked beef and cooked shrimp. PIC stated that beef was cooked this morning, chicken breasts and shrimp were cooked on Saturday (facility closed Sunday). CDI- date marks placed on products during inspection. EHS discussed date marking system, ways to improve. REPEAT. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few bottles filled with chemicals that had not been labeled, or label was not visible and worn away. CDI- chemicals labeled during inspection. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed multiple products holding above 41F during inspection, see temperature chart. Through discussion, EHS determined that products out of temperature had been placed into cold holding unit while still warm. EHS discussed using freezer to quickly cool products, using holding units for maintaining 41F or below. CDI- products out of temperature cooled in freezer and placed back in cold holding. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls stored on clean dish shelving that were still wet. Ensure air drying before storing as clean. REPEAT. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed several boxes of single-use/single-service items stored in mens bathroom. |
|
56
|
0.50
|
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 food stored in reach in unit, stored with retail food. |