| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed several consecutive inspection with issues with cold holding, cooling and cooling methods for black bean burger, blanched French fries and other TCS foods cooling at ambient air temperatures, cooling in cold holding equipment and missing the cooling window from the previous day. Today, batches of fries were at 55F after cooling overnight, batches of fries were cooling at room temperature in dining room, fresh cut tomatoes were cooling in tight triple layer wrapping in prep units and one cooler was operating with the door open at the beginning of inspection. EHS reminded PIC or the requirement for food temperature to be taken throughout service. VR no later than 09/17/2022 to ensure these processes show improvement or a Risk Control Plan will be required. -1- |
|
2
|
0
|
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 Observed PIC without certification at beginning of inspection while cooking, cooling, cold holding and dish washing taking place. PIC with certification onsite within 15 minutes of beginning of inspection. -0- |
|
5
|
1
|
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 Observed no written procedure for cleaning up vomiting and diarrheal events. EHS sent example plan to PIC via email on 01/03/2022. CDI - PIC will print form from email and have available for all future inspections. REPEAT -1- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
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 Observed raw bacon stored in reach in cooler above unwashed produce. CDI - PIC moved these to a different location. -0- |
|
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 fries cooling in reach in cooler from previous night still at 155F. CDI - Fries voluntarily discarded and PIC notified of the required VR for active managerial control over the cooling process. Per PIC, fries could be placed on TPHC. EHS advised PIC that the 4 hour window to discard would apply so it would be necessary to control portions to help avoid unnecessary food waste. -1.5- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 over stacked maple dip, black bean burgers, raw burgers and grilled onions all cold holding above 41F in flip top and low boy units. CDI - EHS took temperatures of lower levels of stacked foods and all were 41F or below. EHS reminded PIC to refrain from over stacking foods above the fill line inside storage containers. Top layers of foods voluntarily discarded. REPEAT -3- |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed QR code menu and online ordering app without the existing Consumer Advisory on the board menu in-store for burgers cooked to order. CDI - PIC upgraded menu information found online and on ordering section of app to reflect the existing, approved consumer advisory. -0- |
|
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 . Observed triple layer wrapping used while cooling cut tomatoes, uncovered fries cooling at room temperature in dining room, lids used to cover cooling cooked sweet potatoes and fries. EHS reminded PIC that wrappings and coverings are only necessary once cooling products are cold and at or below 41F. CDI - PIC educated staff to loosen wrapping and to use quicker methods of cooling, such as using larger refrigeration. -0- |
|
35
|
1
|
Approved thawing methods used |
No |
Yes
|
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 fish labeled remove from package and thaw under refrigeration. Fish being thawed in low boy cooler still in intact ROP packaging. REPEAT -1- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee preparing food while wearing two dangling bracelets and another food employee preparing food without wearing an effective hair restraint. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at soda machine water line spreading to kitchen door. CDI - PIC repaired during inspection. -0- |