| 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 Updated employee health policy provided to PIC. CDI |
|
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 Handouts and guidance given to PIC. CDI |
|
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 Several soiled utensils returned to dish area to be cleaned and sanitized. CDI
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency-C- Observed buildup on ice machine dividers. Ice machines shall be cleaned at a frequency necessary to maintain clean. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Walk-in holding foods at 43F. TCS foods in cooler from before 12/29 were discarded. All other cold holding at facility was 41F and below. Condenser in WIC has recently been replaced and in need of adjustment. Verification required by 1/1/2021. |
|
33
|
0.50
|
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 Slaw prepped 20 min prior to inspection was cooling in prep reach-in stacked with lids fastened. Cooling was checked 20 min later with little to no temperature change. CDI-Pans of slaw were placed in walk-in freezer to ensure items cooled quickly to 41F. Raw chicken in WIC was cooling from prep in stacked containers with lids fastened. CDI-Lids were vented to allow adequate cooling. |
|
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. Bin of flour in prep room did not have label. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Cup with no handle was being used to scoop from flour bin and was being stored in flour. Use scoops with handles stored out of food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. One stack of metal pans stored wet after cleaning. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on cooling equipment. New gaskets have been ordered. |
|
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. Ceiling in kitchen/prep line in need of some repairs. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Lighting at grill and fryer area was below 10 fc- Needs 50 foot candles. Add lighting in walk in freezer. Reading on light meter was around 3 fc - needs 10 fc. |