| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Observed PIC with expired ServSafe certification. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed numerous food containers, including Tabasco chicken, catfish, sweet potato fries and fries at the grill side reach in cooler, creole sauce and green beans in the WIC, spring mix mushroom gravy, and washed mushrooms at the salad prep unit underside, shrimp, chicken, and Tabasco chicken in the prep unit underside, minced garlic in kitchen reach in cooler, and pecan pie desert reach in cooler, all date marked for days prior to the date of inspection, with no covers or lids. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
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 sausage chunks, sausage halves, and potato salad in the prep top at 47F, 48F, and 50F respectively at time of inspection. Observed shrimp, chicken, and deveined shrimp, each marked as 10/03, in the prep unit underside at 45F, 42F, and 43F respectively. PIC stated that items marked 10/03 were still cooling and items in prep top may have risen in temperature during lunch period. CDI - Items were all rotated to WIC for additional corrective cooling. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken in the prep unit underside, and crab cakes n the grill side reach in cooler date marked as 09/24 and 09/25, respectively. CDI - PIC voluntarily disposed of out of date TCS foods. |
|
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 sliced tomatoes in the kitchen reach in cooler, Tabasco chicken breasts and catfish in the WIC date marked for 10/03, cooling with plastic wrap and lids on, respectively. CDI - PIC removed lids and wrapping and rotated tomatoes to the WIC for more effective cooling. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed recently thawed ROPed fish placed in the WIC without being removed from reduced oxygen environment. CDI - PIC cut fish portions out of their packaging, placed them into a metal bin, and placed them into the WIC for effective cold holding. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 whiskey sauce, caramel sauce, and bbq spice mix at the grill side without labels. CDI - Labels added. REPEAT
No escalation in point deduction due to noted improvement from previous inspection. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three (3) wiping cloths used with sanitizer stored in open air along with sanitizer bottle. CDI - EHS discussed holding wiping cloths in sanitizer with PIC, prepared red sanitizer bucket available chlorine sanitizer, tested it using chlorine test paper, and placed the wiping cloths in the bucket at a shelving adjacent to the grill. REPEAT
In previous inspection, citation was incorrectly marked as a repeat violation. Point deduction value has been left at 0.5 to reflect the proper deduction for a first time repeat violation. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single use to go cup stored in container of minced garlic in kitchen area reach in cooler. CDI - to go cup was voluntarily disposed of by PIC.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of to go clam shell packaging in kitchen area with exposed food contact surfaces. CDI - Packages were reoriented to prevent potential contamination. |
|
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 soil on non food contact surfaces, most notably the interior non food contact surfaces of the kitchen area reach in cooler and the storage racks within the WIC. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed standing water pooling in cracked tiles of WIC. Repair as needed to prevent build up of water. |