| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed manager with knowledge of updated policy but has old signed agreements. CDI items sent in email. |
|
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 no vomiting and diarrhea plan. CDI emailed plan. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employees touch clothes and put on Bandaids and proceed to put on gloves to prepare food. CDI hands washed. |
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed opened feta cheese containers that were not dated with green substance growing throughout containers. CDI items discarded. Repeat. |
|
15
|
3
|
Food separated & protected |
Yes |
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 washed carrots, spinach, and mixed greens stored below unwashed produce in walk in. CDI items relocated.
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 raw beef above banana peppers, CDI items relocated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees using gloves to touch adjust masks, touch clothes, go in walk in and return to food prep. CDI hands washed and gloves changed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives and plastic containers stacked with leftover sticker and food debris. CDI items moved for cleaning. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed BBQ chicken reheated to 150F in center. CDI items placed back in oven to finish reheating. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed turkey sandwich and wraps holding above chill line in prep top above 41F. CDI items moved to walk in to cool. Observed hummus, onions, zucchini, mushrooms, salmon, chick peas, lettuce, black beans, roasted peppers, sweet potato hummus, and quinoa bowls holding above 41F. Employee stated they pull items out while prepping and place back in unit to hold. CDI items pulled to cool down.Repeat. Verification required. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed chopped goat cheese, Cappacola, beef chub, salami, mascarpone, feta buckets, spring mix, cut purple cabbage, bag spinach, and milk containers not dated. CDI items discarded. Observed Brie (11/2), pepperoni (10/22), roasted red peppers (11/8), and salami (10/28). CDI items discarded. Repeat. |
|
32
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety. Observed two containers of hot pickled cabbage that was meant to hold past 7 days for service (10/20). CDI items discarded. If facility wants to continue process they must apply for a variance from the state. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sandwiches packed and bag for delivery that was at 52F and no verification to ensure items dropped to 41F or below. Observed choice deli salads that were stacked and sealed while cooling. Facility had one container open that was cooling to verify cooling (47F) but that process doesn’t mimic the remaining salads that were stacked and sealed (59F). CDI items placed in freezer unstacked to allow for fast cooling. Observed catering salads cooling in reach in prep unit that did not drop in temperature. CDI items moved in covered uncovered. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes sliced without washing before prepping. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without thermometer to check high temp dish machine. CDI have new thermometer by next 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 interior of reach in units, hot cabinets, and racks in need of cleaning. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored above and with food for the facility throughout kitchen. Assign designated for employee foods and drinks. |