| 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. In discussion with PIC, observed facility with outdated employee health forms that are signed by new hire employees. CDI- EHS provided graphic handout from MCHD and emailed updated employee health policy signed form. |
|
15
|
1.50
|
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 beef burgers stored above pork ribs. Observed packages of raw chicken stored on top of pork ribs. EHS observed no signs of contamination as bags were still factory sealed. CDI- storage order corrected, pork moved to top shelf, burgers middle shelf, chicken bottom shelf. EHS provided storage order document during review.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed box of unwashed mushrooms on top shelf, directly above ready to eat sauces and penne pasta. CDI- box of mushrooms moved. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
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 potato chopper attached to wall with buildup inside black grooves of food contact surface. CDI- chopper removed from wall, cleaned during inspection. Note: this was the only piece of dirty equipment that EHS observed during inspection. |
|
22
|
3
|
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 “Flip top 1” unit unable to hold TCS foods at 41F or below, see temperature chart. PIC was unaware of any issues with unit, stated that products are not kept in unit overnight, loaded fresh into unit around 9am. CDI- EHS allowed facility to get through lunch service by icing down unit and products temporarily put on TPHC, discarded at 1pm. Facility will ice down unit and use sparingly during service, PIC called for repair during inspection. Compliance visit will be conducted to ensure facility has functional flip top unit. REPEAT. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed caramelized onions marked 5/16, PIC stated that this was the date the product was frozen, employees forgot to place date removed from freezer on product. Observed peppers marked 5/20, had exceeded 7 day limit (including day cooked/prep as day 1). CDI- products discarded, EHS discussed date marking with PIC. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed lunch menu with an appropriate disclosure, but no reminder. Observed grass fed NY steak with no asterisk indicating that this is a product that can be undercooked. PIC stated he will update paper menus. VR by 6/6/22 to ensure menu has been accurately changed. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Pico in the walk in cooler that was in quart containers, covered with lid during cooling process. CDI- lid removed, EHS discussed cooling methods with PIC, provided ambient cooling handout. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 a box of fish on the ground in walk in cooler. PIC stated this was just delivered this morning. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service articles stored on the floor in dry storage during inspection. |
|
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 low reach in unit in kitchen prep area with buildup, in need of cleaning. Observed hood system with grease buildup. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulbs in dry storage room (with open boxes of potatoes) with no shield. |