| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf : Management not monitoring date marking, insect control in facility, cooling/ 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. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
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 |
| 6 |
0.50 |
Proper eating, tasting, drinking or tobacco use |
No |
No |
No |
No |
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee storing and drinking from open cup of ice tea in dish pit. Cup stored on top of dish machine exposing cleaned utensils to potential contamination. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P: employee at dish pit drinking from uncovered cup of iced tea did not wash hands after drinking. CDI- stopped employee and discussed more frequent hand washing. discussion with acting PIC. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
No |
Yes |
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand sink at beverage station being used for storage of soiled blender.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. See above. |
| 13 |
1 |
Food in good condition, safe & unadulterated |
No |
No |
Yes |
No |
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P: Live German roach found in vanilla filling for crepes. Filling discarded. |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
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 . Rehydrated cartons of hash browns 47.0 F after 10 hours, according to staff. CDI- Voluntarily discarded all cartons. |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Salad mix in front salad cooler top 48.0 F. Voluntarily discarded. Boiled eggs in kitchen prep top 44.0 F. Brisket in kitchen prep top 50.0 f. All 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 |
No |
No |
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 TCS food in cold drawers at cook line with no date marking, prep top TCS foods at end of cook line with no date marking. CDI- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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: See #20 above. Rehydrated hash browns being cooled in closed cartons with tightly packed product. 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 . |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Live German roaches seen in food and behind small prep cooler used for making crepes. |
| 43 |
0.50 |
In-use utensils: properly stored |
No |
No |
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. Spoon handles laying in cooked vegetables and mushrooms. |
| 47 |
1 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Pre-rinse assembly at dish pit with absorbent towels tied around assembly to control leaking equipment. |
| 49 |
1 |
Non-food contact surfaces clean |
No |
No |
No |
Yes |
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 behind on hidden surfaces of equipment. |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
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. Observed broken tile near walk in cooler.
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. Observed floors and walls in need of cleaning, especially behind and under equipment. |