| 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. - Continued noncompliance observed with cold holding, cooling, and cooling methods. - VR - Verification required within 10 days to implement risk control plan (RCP). |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. - REPEAT - Observed oxtail and pepper steak not reach 70F within 2 hour required parameter. - CDI - PIC voluntarily discarded oxtail and pepper steak. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
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. - REPEAT - Observed collards holding below 135F in hot box (see temperature chart). - CDI - PIC reheated collards to above 165F. |
|
22
|
1.50
|
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 ambient temperature as well as TCS items holding above 41F in walk in freezer and cooler (see temperature chart). - CDI - PIC moved lettuce and shredded cheese from walk in cooler to a reach in cooler to continue cooling. PIC voluntarily discarded ground beef, lamb, and chicken from walk in freezer. PIC stated maintenance will be conducted on walk in units. EHS will follow up on walk in units at risk control plan meeting. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
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. - REPEAT - Observed ground beef in walk in freezer lacking a date mark/label. - CDI - PIC voluntarily discarded ground beef. |
|
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. - Observed pinto beans, pepper steak, oxtail, and jerk chicken cooling at ambient temperature on prep table upon arrival. - CDI - PIC moved food items to reach in cooler to continue cooling process. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 multiple unlabeled working containers of spices. |
|
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 multiple crawling insects in kitchen area. Work with a licensed pest control operator to address issue. |
|
44
|
1
|
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. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed gasket of walk in freezer to be damaged. Repair or replace gasket. Observed ambient temperature of walk in cooler and freezer to be above 41F during entire inspection. EHS recommends fixing air conditioner in establishment to prevent ambient air of over 90F constantly entering the equipment when doors are opened. Lower ambient air temperatures will allow the refrigeration units to not have to work as hard to maintain 41F. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - REPEAT - Observed shared employee restroom without covered trash can. |
|
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. - REPEAT - 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. |