| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf Observed PIC unable to demonstrate knowledge of Food Code by inability to answer food safety related questions pertinent to facilities operation or priority items out of compliance during inspection. Observed the following priority items during my inspection: cooling practices, cold holding, storage of raw and ready to eat. Provided eduction and handout of new Food code summary to the PIC. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
General Comment: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events. Provided handout to PIC.
For more information please visit: http://meck.co/FoodSafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF When asked about hand washing and how they washed their hands, food handler used the food prep sink. CDI - Discussed and explained with the PIC that the handsink is the only place to wash hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Procedures were unable to be followed due to no soap provided. CDI - PIC obtained soap. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the handsink. The handsoap dispenser was broken. CDI - PIC |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored above ready to eat cooked beef and chicken in the walk in cooler. -REPEAT- CDI - Since the ready to eat foods were voluntarily discarded.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
20
|
1.50
|
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 Observed cooked chicken, beans and cooked beef in the walk in cooler cooling from yesterday above 41F (see temperature chart), therefore did not meet cooling parameters. CDI - PIC voluntarily discarded the food. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety |
|
23
|
0
|
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 cabbage slaw in the reach in cooler not date marked, prepped yesterday. CDI - Food handler date marked
For more information on date marking please visit: http://meck.co/FoodSafety |
|
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 Observed cooked beef, cooked chicken, cooked beans cooling from the day before in large deep pans, temped above 41F. Did not meet cooling parameters. Discussed with the PIC the proper process for cooling. CDI - foods were voluntarily discarded.
For more information on proper cooling procedures please visit: http://meck.co/FoodSafety |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep cooler heavily scratched and scored. Replace. |
|
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 gaskets on all refrigeration units in need of cleaning, accumulating food debris. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Caution should be used to minimize food exposure. Observed walls throughout and behind equipment in need of cleaning. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones and personal belongings, purses and jackets stored on dry food shelving. |