| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed only flyer for employee health during inspection. PIC was unable to name any symptoms or illness relating to food borne illness. CDI: EHS email employee health policy. |
|
15
|
1.50
|
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 beef being stored over cooked pinto beans in walk in. CDI: PIC rearranged storage order. |
|
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 . Observed cooked chicken and lamb in reach in cooler above 41F. PIC stated items were cooked last night around 10. CDI: PIC voluntarily discarded items. |
|
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 multiple items in hot well below 135F (see chart) CDI: PIC reheated items to above 165F before placing back into hot wells. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 . Observed cooked chicken, lamb and cut lettuce in reach in coolers with out dates. CDI: PIC voluntarily discarded the chicken and lamb due to missing cooling window. PIC placed correct label on lettuce. |
|
33
|
1
|
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 . -REPEAT- Observed cooked lamb and chicken in reach in cooler tightly wrapped. CDI: PIC voluntarily discarded items due to missing the cooling window. Observed pinto beans tightly wrapped and raw chicken in walk in with lids while in the cooling process. CDI: PIC uncovered items to quickly cool. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed small crawling insects in kitchen area. Work with a licensed pest control operator to address issue. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting and peeling carrots with out washing them first. CDI: food employee washed carrots. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed clean dishes stacked wet. Allow dishes to air dry before stacking. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed shared employee restroom without covered trash can. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with doors open, Informed PIC to keep doors closed when not in use. CDI: PIC closed doors. |
|
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 and missing floor tiles and coving throughout establishment. Observed vent covers and ceiling tiles in disrepair and missing throughout establishment. Observed holes and damaged drywall and coving throughout establishment. Observed rusted vent covers throughout establishment. Repair or replace all issues mentioned above.
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 stained ceiling tiles throughout establishment. Observed accumulation of dust on heat/ac vent covers. Observed accumulation of food debris and food residue on floors, walls, and ceiling throughout establishment. Increase cleaning frequency to avoid build up. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - REPEAT - Observed overhead lighting fixtures in back kitchen area not shielded or provided with shatter-resistant bulbs. Contact Health Department if you have questions about materials to be used.
6-303.11 Provide required lighting intensity. - Observed inadequate lighting intensity throughout entire establishment. The following foot candles were observed at the following areas throughout the facility: 11 foot candles at prep table and 5 foot candles at 3 compartment sink area. Many broken lights observed throughout facility. Replace all broken lights. |