| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
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 Theo with no CFPM, had expired in 2020. PIC stated that he was unable to find classes due to COVID pandemic, will look into and take class asap. EHS provided contact information for servsafe, as well as online website to assist in finding a class. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with outdated employee health policy, PIC provided updated EHP information with the adoption of the 2017 Food code. CDI - EHS provided PIC with the new Employee Health policy handout during inspection. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility did not have a vomiting and diarrheal event plan. CDI - EHS informed PIC of new requirement with the adoption of the 2017 food code. EHS sent PIC state created procedures. EHS provided physical poster in English and Spanish during inspection. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomatoes stored directly above a bus tub of washed ready to eat salad mix. Ensure unwashed produce is separated from ready to eat foods. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 a few products on flat top hot holding below 135F, see temperature chart. Through conversation with PIC, employees had added cold product on top of hot holding product on flat top, causing the drop in temperature. CDI- products properly reheated on flat top to >165F. |
|
28
|
1
|
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 unlabeled chemical bottles during inspection. CDI- bottles labeled during inspection.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed red sanitizer bucket registering at 200ppm chlorine sanitizer. CDI- bucket diluted to proper concentration during inspection. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a bag of frozen shrimp thawing in a bucket of water. Use approved thawing methods such as cold (<70F) running water, refrigeration or cooking as apart of thawing process. CDI- shrimp moved to prep sink, run under cold water during inspection. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 shakers and squeeze bottles with no label at cook line. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep surface during inspection. REPEAT. Note: points de-escalated as EHS observed only one wet cloth during inspection. |
|
49
|
0
|
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 hood system in need of cleaning. |
|
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 flooring in areas of the kitchen near cook line in need of grouting, no longer smooth and easily cleanable. |