| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
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. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a metal container of raw shrimp stored on top shelf in reach in unit, directly above pickles. CDI- shrimp moved to bottom shelf, no longer a contamination concern. |
|
20
|
0
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed a metal pan of buffalo chicken dip holding at 86F in reach in unit. PIC stated that product was cooked around 12pm this afternoon, typically is cooled in walk in cooler. CDI- buffalo chicken dip voluntarily discarded, as it had missed cooling parameters. EHS discussed cooling parameters and proper cooling methods with PIC. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle stored with other chemicals that did not have a label on it, PIC was unsure of what the chemical was. CDI- chemical disposed of during inspection, PIC ensured all bottles of chemicals had proper labels during 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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed buffalo chicken dip cooling inside of a reach in unit with lid on. Product did not meet cooling parameters. CDI- buffalo dip voluntarily discarded, EHS discussed proper cooling methods. Suggested spreading product thin onto sheet pan, cooling in walk in with no cover until product reaches 41F or below. EHS emphasized the importance of cooling products in walk in cooler, not using reach in units for cooling. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 plastic scoops with handles contacting flour in large white bins near the cook line. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed significant gasket damage throughout reach in units during the inspection. Gaskets are ripping/splitting and peeling away from frame of doors. REPEAT. |
|
49
|
0.50
|
Non-food contact surfaces clean |
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. Observed interior of microwave with food debris and splatter, in need of cleaning. REPEAT. |