| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
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 multiple priority foundation violations during inspection including handwashing, hot holding, food contact surfaces effectively cleaned, and cooling time and temperature parameters being met. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
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 Person in charge was not aware of their responsibility to report their health and activities as they related to disease that are transmissible through food. When person in charge was asked about the employee health policy the person in charge was unable to tell REHS the six reportable foodborne illnesses and five signs and symptoms. CDI- REHS emailed a copy of the employee health poster with reportable illnesses and symptoms. REHS educated PIC on the poster and recommended training for all employees. EHS will email employee health policy acknowledgement form to PIC. |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 Food establishment does not have written cleanup procedures for handling vomitus and diarrheal events. CDI: EHS discussed with PIC and provided a copy via email. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed an employee touch his nose in the middle of chopping broccoli and continued. CDI- Food service employee was asked top wash his hands after violation was observed. Broccoli was discarded. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food service employee wet a wiping cloth using the hand washing sink in the front of house.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in the back of the kitchen by the 3 comp sink. CDI: Soap provided. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine chute and walls. REHS advises facility to increase cleaning frequency of ice machine chute.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed build up and greasy film attached to metal pans stored on air drying shelves. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
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 chicken inside of the walk in cooler made the day before at a temperature of 43F. Chicken was not removed from walk in cooler today. CDI- Chicken was discarded during the inspection. P |
|
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. Observed foods on the serving line hot holding below 135F such as orange chicken and honey chicken. Observed chicken stored on the table in the kitchen preparation area at 89F. Observed foods inside of hot holding warmer below temperature threshold. CDI- Most foods were discarded due to length of time food was found out of temperature. |
|
23
|
0
|
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 cut cabbage stored inside of walk in cooler longer than 24 hours without any date marking present. Cabbage was dated during the inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical placed inside of a secondary container without label attached. CDI- Labeled during the inspection. |
|
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 lo mein cooling in a bulk amount with plastic cling wrap tightly attached. Ensure that foods are broken down in to smaller portions and vented to allow foods to cool at a faster rate. CDI- PIC was educated on how to properly cool foods. Lo mein was broken down in to smaller portions with plastic cling wrap removed. |
|
36
|
1
|
Thermometers provided & accurate |
No |
Yes
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI No food thermometer present at the food establishment currently. VR required. |
|
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 salt and sugar in bulk secondary containers without labels present to discern foods. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Roach observed on the ground by the walk in area. Be vigilant in efforts to control the spread of pests. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of onions stored on the ground beside walk in cooler area. CDI- Onions were removed from ground and placed on dry storage shelving. |
|
40
|
0.50
|
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. Observed multiple employees preparing foods without hats or hairnets present. Provide effective restraints to team members. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed handles of in-use utensils making direct contact with foods on main serving line and bulk containers containing flour/sugar. |
|
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. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked in dry storage area. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips available for testing sanitizer solution. VR required. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a leak under 3 comp sink. Repair as needed. |