| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
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. |
|
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 Person in charge was not aware of multiple food service priority violations and was not accurately answering question to show demonstration of knowledge. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
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
Food service employee 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. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Observed an open drink stored on prep station. Ensure that employee drinks are stored in a manner that prevents possible contamination from occurring. |
|
8
|
4
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee take money from customer and carry on to attempt to make a customers drink. Observed another employee pick up items off the ground and continue to work with only a change of gloves. Both employees were asked to wash their hands during the inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
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 plastic bins stored on air drying shelves. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Food establishment was observed par cooking their chicken during the inspection. Person in charge was informed that par cooking foods is not allowed by the food code and is to fully cook foods to final cook temperature. CDI- Chicken was fully cooked during the inspection by person in charge. |
|
21
|
3
|
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 .
Observed chicken sitting in the fryer basket at a temperature of 115F. Chicken was reheated during the inspection. |
|
22
|
0
|
Proper cold holding temperatures |
No |
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 cabbage inside of the prep unit above 41F. Ensure that cabbage is being properly cooled before placing inside of prep unit. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
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 . Observed cut cabbage stored inside of prep unit without date marking present. Cabbage was prepared days prior. CDI- cabbage 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
|
0.50
|
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 recently chopped cabbage cooling inside of the prep unit. Ensure that foods are cooled in a approved manner. Foods cannot be cooled inside of prep unit because the prep unit is consistently in an open air environment. CDI- Cabbage was broken down in to small portions inside of walk in cooler. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed person in charge preparing foods without hat or hairnets present. Provide effective restraints to team members. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored at multiple work stations. Ensure that wet wiping cloths are making it back to sanitizer buckets in between uses. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Per conversation with person in charge, REHS was able to determine cabbage was not being washed before use after speaking with the person in charge. Person in charge was educated on the importance of washing vegetable before use. |
|
44
|
0.50
|
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. |
|
49
|
0.50
|
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 prep reach in unit door with heavy greasy buildup. Observed shelving with buildup attached. Recommend to clean often as needed. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a leak under 3 comp sink. Repair as needed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed dead light bulbs in the hood. Recommend to replace.
Observed water leaking from the ceiling. Per PIC, it is from the rain and mall management has been notified a couple times in the past, but nothing has been done. |