| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
Yes |
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. Observed PIC with no CFPM certificate, multiple priority violations during inspection, not displaying active managerial control. VR by 7-22 to ensure facility is improving in these areas. REPEAT. |
|
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 no CFPM certificate, ServSafe hanging on wall expired in 2014. EHS provided PIC with information on local CFPM courses during inspection. REPEAT. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in 3 compartment sink. CDI- EHS intervened, discussed only washing hands in designated handwashing sink. Proper handwashing observed by end of inspection. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp stored in metal bowl on second shelf of standing reach in unit, directly above pots of beef broth. CDI- raw products moved, EHS discussed storage order. |
|
16
|
1.50
|
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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple bowls and utensils with food buildup at clean dish area. EHS found these bowls are stored upright near prep area, subject to splash/contamination in this area. CDI- bowls removed and brought to dish machine for cleaning. REPEAT. Note: points de-escalated as facility has maintained dish machine at proper concentration sanitizer during inspection, improvement since last inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
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 . Observed large stock pots of beef broth holding above 41F in standing reach in unit, see temperature chart. Through discussion with PIC, large stock pots of beef broth were from past couple of days, cooked and placed directly into unit. CDI- stock pots of beef broth voluntarily discarded, EHS discussed cooling process for broth, emphasized that these are holding units and are not meant to cool foods. REPEAT. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
Yes |
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 multiple products with no date label during inspection, including cooked beef, broth, cooked chicken, cooked shrimp and cooked crispy pork rolls. Dates placed on product as PIC was certain of prep date (facility just opened yesterday after closing during last week). REPEAT. Note: EHS allowed PIC to backdate due to certainty of prep date during todays inspection, explained that this is facilities 6th consecutive date marking violation, will be required to implement risk control plan if non-compliance continues. EHS will not allow facility to continue to backdate products with continued non-compliance. VR by 7/22 to ensure facility has improved date marking system. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed an open chemical bottle with no lid, labeled sanitizer, stored directly adjacent to dry food products like seasonings. CDI- bottle moved, EHS discussed contamination concern.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical bottle marked sanitizer filled with blue liquid. PIC determined this is glass cleaner. CDI- bottle properly marked during inspection. REPEAT. |
|
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 garnishes to dishes (herbs) in open container, stored directly below paper towel dispenser at handsink. CDI- PIC moved food, EHS discussed storing in a location where food is not exposed to splash contamination from sink. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed bucket of sanitizer stored on the floor in the kitchen. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop utensil stored in room temperature water at handsink near cook line. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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 to-go containers including plastic cups and plastic food containers stored in boxes in the mens bathroom. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 gaskets on reach in portion of flip top with food debris buildup, in need of cleaning. |