| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF
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
No clear PIC present at time of inspection. Priority items observed during time of inspection. 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 - No PIC during inspection. No one present holds a food protection manager certification. REPEAT |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 unwashed veggies above RTE foods and also raw animal foods above RTE foods in walk-in cooler. Do not store raw animal foods above ready-to-eat foods and store raw animal foods according to final cook temperature. CDI-Items rearranged. REPEAT. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 some foods in walk-in unit above 41F. Facility recently had lunch rush and after conversation with employee, lunch rush occurred about an hour and a half before inspection. During inspection, it was observed that temperatures of TCS foods were decreasing due to door being closed. Do not leave walk-in door open during service or have unit adjusted to account for busy operating and preparation hours. Verification required by 3/26/22. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Employee could not produce TPHC procedures for to-go sauces out at room temperature. Sauces at room temp also marked with time incorrectly. They were prepared at noon today. EHS allowed facility to fix time on sticker and have sauces discarded at 4pm.
Backstock of sauces that were also prepared at the same time today are kept in reach-in cooler below counter holding 41F and below. Discard sauces kept on TPHC at 4pm and recommend grabbing sauces from cold holding as needed if TPHC procedures cannot be followed. CDI- Another TPHC form was filled out during inspection with employee. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of bleach used to clean/sanitize 3 compartment sink was above 200ppm chlorine. Solution was bleaching out strip. CDI-Employee discarded bottle and remade solution to measure between 50-200ppm chlorine. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple squeeze bottles of oil and sauces not labeled in kitchen. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Waste bin in women's restroom does not have lid. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Lighting in walk-in cooler is 2-3 foot candles. Provide at least 10 foot candles in walk-in refrigeration units and in dry food storage areas and in other areas and rooms during periods of cleaning.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee phone kept on prep unit in kitchen. Observed employee drink with lid kept with food for facility on bottom shelf of low boy reach-in |