| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
No |
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 - REPEAT - Observed a raw chicken containers stored above produce in walk in cooler. CDI- EHS educated PIC and food employee on proper storage order and food employee properly corrected issue. Establishment has posted on walk-in freezer and refrigerator food storage posters. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 cooked chicken stored tightly covered in walk in cooler at 50F around 11:30AM. Per PIC, chicken was cooked the previous night around 7-8PM and left in the walk in cooler to cool overnight. Chicken did not cool to 41F or below within required 6 hour cooling parameter. - CDI - EHS discussed proper cooling methods and parameters with PIC. PIC voluntarily discarded chicken and cooked a new batch of chicken. |
|
23
|
3
|
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 - REPEAT - Observed cooked steak, chicken wontons, and cooked pork stored in various coolers throughout facility with no date mark. CDI - Per PIC, these items had been cooked the day before. EHS discussed proper date marking procedures with PIC and allowed PIC to date items. - NOTE: Third consecutive inspection with date marking violations noted. If issue persists at next inspection, risk control plan may be implemented. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed on spray bottle of sanitizer not labeled. - CDI - PIC labeled sanitizer spray bottle. |
|
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 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 cooked chicken stored tightly covered in walk in cooler to cool down from the previous night. - CDI - EHS discussed proper cooling methods with PIC. PIC voluntarily discarded chicken due to not meet required cooling parameters. New batch of chicken was cooked and placed on ice bath to begin cooling process. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 sugar, vinegar, and other sauces stored outside of original containers with no label indicating the common name of the food item. - CDI - PIC labeled all items. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service trays stored outside of their original packaging but not inverted or stored with overhead protection. - CDI - PIC inverted all single service items. |
|
49
|
0.50
|
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 food debris/residue on outside of 2 door reach in cooler and outside of large sugar container. Increase cleaning frequency to prevent buildup. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - REPEAT - Observed damaged walls, damaged and missing baseboard/coving, and holes throughout back kitchen, prep and warewashing areas. Repair all damaged walls, baseboards and holes throughout the back of restaurant. Install baseboards/coving throughout establishment.
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. - REPEAT - Observed food debris/accumulation on floor of walk in freezer. Increase cleaning frequency to prevent buildup. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee medicine stored on top of deli prep cooler. - CDI - PIC moved employee belongings to designated area in back of facility away from food and food contact surfaces. |