| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall lack of control throughout kitchen as shown by improper cooking procedures, improper cooling and cooling methods, improper holding temperatures, and improper sanitizer concentration. CDI: EHS provided PIC with a copy of the food safety checklist and discussed daily oversight requirements of the PIC.
A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed employees wash hands and turn off faucet with bare hands throughout inspection. CDI: Education on handwashing provided. Handwashing improved.
For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the dispenser was 0ppm quat. CDI: Employees worked on the dispenser and got it working to where the sanitizer was 200ppm by end of inspection.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed lamb chops in reach in cooler that are undercooked. PIC stated he cooks lamb to 140F, cools product, and then cooks to over 165F for service. CDI: Lamb voluntarily discarded. EHS and PIC discussed that product must be fully cooked to 145F prior to cooling. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed crab dip cooling in reach in cooler after 2 hours still at 54F. PIC changed method to an ice bath. After 25 more min, product was still 54F. CDI: Product moved to sheet pan and placed in the reach in freezer to rapidly cool to below41F at advisement of EHS. Observed crab dip made yesterday still cooling at 57F in reach in cooler. CDI: Product voluntarily discarded.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
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. Observed short rib cooked yesterday still cooling in reach in cooler above 41F. CDI: Product voluntarily discarded.
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 . |
|
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 Observed short rib in reach in cooler cooked 2/2/23 stacked on top of short rib that was cooked yesterday. Heat from the short rib cooked yesterday had affected the product made on 2/2/23. CDI: Short rib voluntarily discarded. Observed elote dip holding in reach in part of prep top holding at 49F. No explanation as to why product was above 41F. CDI: Product was voluntarily discarded. Observed bag of shredded chicken in reach in under the merrychef above 41F. CDI: Product was voluntarily discarded.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed shredded chicken and burgers pulled from frozen (per PIC) with no PFF date. CDI: Product properly dated with PFF date. Original cook date was present, but more than 7 days prior. Observed pesto with fresh garlic and oil from 1/28. CDI: Product voluntarily discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on open milk in short dessert cooler. CDI: Milk dated for yesterday when it was opened.
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 . |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed crab dip cooling in reach in cooler while tightly covered. CDI: Product was spread out onto sheet pans and cooled rapidly in the freezer. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed opened boxes of single service items stored on top of coolers in hall way. Per permit conditions, once boxes are opened, they must be moved into the permitted facility. CDI: Boxes were relocated. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on coolers throughout. REPEAT VIOLATION |
|
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. Observed liquid in the bottom of 3-door reach in cooler and debris 2-door reach in dessert cooler. Ensure more frequent cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed minor wall damage to baseboard on front right side of mop sink. |