| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed partially consumed employee bowl of cereal on countertop immediately adjacent to pans of bacon near the cook line. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing food handler gloves while handling cell phone return to food handling tasks wearing same soiled gloves. CDI - PIC directed employee to change gloves and wash hands.
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 beef patties on shelf directly above cooked pork in upright cooler. CDI - burgers relocated. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on drop plate of bulk ice machine. Clean frequently to prevent buildup. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed portioned coleslaw containers cooling in upright service unit at 47f @ 11:10 am still at 47f @ 12:00. CDI - coleslaw relocated to freezer to quickly chill. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 pans of fried chicken and mac and cheese holding below 135f in top cabinet of heated unit near cook line. CDI - reheated to above 165f as items had been prepared less than 2 hours prior.
Observed prepared styrofoam to go containers with fried chicken and mac and cheese holding below 135f in heated cabinet near server expo/server area. CDI - containers allowed to remain in service 4 hours - until end of lunch at 2 pm and then discard. Maintain food in the to go containers at 135f or higher. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 sandwich sets with sliced tomato holding at 60f and sliced cheese holding at 61f in cold wells on countertop at prep area. CDI - items relocated to reach in to chill back to 41f as they had been out less than 2 hours. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed mahi mahi on the menu which PIC confirmed may be served cooked to order with no asterisk denoting part of consumer advisory. CDI - asterisk added to menus during inspection |
|
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 various TCS foods cooling in sealed/lidded containers in cooler units including fruit salad in the walk in, slaw in the upright cooler, and cooked eggs in the 2 door cooler. CDI - items uncovered, eggs and slaw relocated to freezer to quickly chill. When cooling food, use methods that allow air flow to the food for rapid cooling. Do not cool foods in service coolers that are in active use. REPEAT |
|
39
|
1
|
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 condiments on table which has been pushed to be adjacent to hand sink - splatter from hand washing present on exterior of condiment bottles and water pooled underneath them. Table relocated away from hand sink. Do not store food or food contact items in areas where they can be contaminated. |
|
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 grill utensils in water with visible food residue present holding at 99f. Maintain utensil storage water at 135 or higher. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 organic buildup on some gaskets needs cleaning. REPEAT - points reduced to half as overall improvement in cleaning of equipment observed. |