| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-101.11 (A) PIC shall be present during all hours of operation. -PF: No PIC present at start of inspection. CDI- manager from SC region arrived to act as PIC.
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: No monitoring of cold holding, date marking, hand washing at dish pit. Return visit within 10 days.
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. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified staff on site during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee working at dish machine did not wash hands before handling cleaned utensils after handling soiled utensils.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: employee working with trash cans, taking out trash, did not wash hands before resuming work in dish pit. Discussion, education with PIC and hands washed correctly. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed produce stored over washed onions and RTE cheese.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
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: Observed some TCS food in cold drawers at cook line with no date marking, CDI- allowed to date with today’s date. 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
|
0.50
|
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: Facility cooling raw thawed steaks and thawed RTE red skin potatoes in cold drawer at front line. CDI- moved to WIC for rapid cooling.
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 . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: RTE proteins being thawed in 2-comp prep sink were not submerged. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Dish pit employee wearing wristwatch while working at pre-rinse and taking out trash then returning to work with clean utensils. |
|
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. More frequent cleaning needed in facility, especially on hidden surfaces of equipment. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed on floors. Brick base tile damaged in some areas. Old caulking at equipment and wall joints worn away hindering cleaning and offering potential harborage areas. Loose trash accumulating behind equipment. |