| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. At least 1 employee with certification shall be present during all hours of operation. |
|
15
|
3
|
Food separated & protected |
Yes |
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 Raw turkey stored on shelf above boxes of vegetables in walk-in cooler. CDI - Raw turkey moved to bottom shelf. REPEAT // 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 Raw chicken stored on shelf above raw eggs in walk-in cooler. Do not store raw chicken above raw foods with a lower final cook temperature. CDI - Raw chicken moved to bottom shelf. |
|
20
|
0
|
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 . Egg rolls were cooling in deep bus tub in walk-in freezer and measured 83F at 2PM, and still measured 80-82F at 3PM. Egg rolls began cooling at 12:30PM. CDI - Egg rolls spread out on sheet pan to continue cooling. |
|
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 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 . Multiple bags and pans of chicken in walk-in cooler were not date marked. Chicken wings and cooked cabbage in walk-in cooler were not date marked. TCS ready-to-eat foods shall be date marked if held longer than 24 hours. CDI - PIC date marked all foods. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Bottle of medicine stored above sandwich cooler. Do not store medications above food. CDI - Medicine moved. 0 pts. |
|
33
|
0
|
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 . Cut cabbage and noodles measured 45-47F in sandwich cooler top and were prepared this morning. Egg rolls were cooling in bus tub in walk-in freezer. Egg rolls began cooling at 12:30PM. At 2PM, egg rolls measured 50-83F. At 3PM, the egg rolls in the middle of the tub still measured 80-82F. Use walk-in cooler or freezer to rapidly cool TCS foods. Use shallow pans to facilitate rapid cooling.CDI - Pans from sandwich cooler taken to walk-in cooler to continue cooling. Egg rolls spread out on 2 sheet pans to continue cooling. 0 pts. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Bowls of raw shrimp observed on sink drainboard at start of inspection. Shrimp measured 53F and 63F. Cook stated he was letting shrimp thaw. Thaw under refrigeration, under running water that measures 70F or less, or as part of cooking process. CDI - Raw shrimp moved to walk-in cooler. REPEAT |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Dead roach observed under dish machine. Remove dead pests. 0 pts. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pans of raw chicken and raw beef stored on floor in walk-in cooler. Pans of food also on floor in walk-in freezer. Store food at least 6 inches off the floor. REPEAT |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Cook not wearing hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean pans stacked up while still wet. Allow utensils to fully air dry before stacking. 0 pts. |
|
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. Grease buildup on side of fryer. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal foods stored commingled with restaurant food in walk-in cooler. Store personal foods separately, such as on the bottom shelf. REPEAT |