| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. CDI by education of PIC - written procedures and flyers in English and Spanish left on site during inspection. 0 point deduction. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open/uncovered/exposed cases of breaded okra and fatback in walk in freezer. Cover/protect food while in storage. This is especially important as there is a mechanical issue causing frozen condensate buildup in the unit. REPEAT 1.5 point deduction. No escalation to full point deduction as improvement noted - fewer items observed uncovered/unprotected. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made veggie chili stored in WIC overnight reheated to 141f removed from stovetop to hot holding device. CDI - chili returned to stovetop to continue heating to at least 165f. REPEAT 1.5 point deduction |
|
23
|
1.50
|
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 bologna, veggie burgers, and hummus with date marking that appeared expired. Upon discussion with employee and PIC, items had been frozen and were now thawed and ready for use but date marking had not been changed to reflect the actual 7 day use window. CDI - item date marks corrected. REPEAT - overall date marking system appears significantly improved with no expired products present. Points reduced to half due to improvement. 1.5 point deduction |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf). Observed portion cups of house made ranch dressing at 49f ambient cooling in front line countertop beverage cooler. CDI - portion cups moved to WIC to quickly chill to 41f. Do not cool dressings in equipment which is not designed for this purpose. Countertop beverage cooler is not designed to cool food. REPEAT |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum packed salmon labeled keep frozen until use thawed in sealed packaging in reach in cooler. Remove the fish from the sealed packaging prior to thawing or keep the sealed packages frozen until use. 0 point deduction. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed damaged window near bulk ice machine which will not close and has broken glass pane. Screen the opening or use other methods to prevent pest entry. 0 point deduction |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.12 Food Storage, Prohibited Areas (C). Observed food stored directly under and packaged food encased in frozen condensate leakage inside of walk in freezer. Do not store food under or in direct contact with condensate leakage. REPEAT 1 point deduction |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed used wet wiping cloths laying on equipment surfaces in kitchen and no sanitizer buckets set up for use. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again or remove it to soiled linen. 0 point deduction |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed significant condensate leak/buildup of ice on interior surfaces of walk in freezer. Repair. Observed various areas of rusty shelving in storage and in refrigeration units.
REPEAT 1 point deduction. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C). Observed label adhesive residue present on exterior surfaces of food containers and pans stored as clean. Observed greasy residue present on exterior surfaces of equipment especially dish machine top areas. REPEAT - significant improvement noted in overall equipment cleaning. Point deduction reduced to half. 0.5 point deduction |
|
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. Observed damaged/corroded flooring in/around walk in cooler. Peeling ceiling surfaces in kitchen near cook line. Detached wall FRP corner boards in kitchen across from hand sink. Repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed greasy residue present on ceiling conduit near cook line.
Significant improvement in overall facility cleaning noted. 0 point deduction |