| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF. During visit PIC was off and no additional manager onsite who has full control of the kitchen present.
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed raw chicken received and pulled for immediate use without verifying product received at 41F or below. CDI item checked before use. |
|
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 not on duty and no back up manager in the kitchen with ANSI accredited food certification. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee chewing while in the kitchen. Ensure eating occurs in designated areas. |
|
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 For more information on food storage order please visit: http://meck.co/FoodSafety. Observed parcooked chicken stored above mash potatoes. CDI items relocated. Repeat. Observed raw beef prepped on same table as veggies and RTE food. CDI raw beef prep moved to separate table.
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 lettuce above RTE food in reach in and unwashed lettuce above washed bags of spring mix in walk in. CDI items relocated. Repeat. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P. Observed table used for raw beef only cleaned with sanitizer. CDI table cleaned with soapy water the follow up with sanitizing.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers, metal containers, and squeeze bottles in need of cleaning. CDI items moved for cleaning. Repeat. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed facility parcooking chicken and they are not labeling as a parcooked items and not logging batches in NCC log. CDI current items parcooked today logged and items from this morning logged and placed in books. |
|
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 onions, mushrooms, salmon, roasted corn, roasted peppers, mushrooms, sliced turkey, sliced ham, grilled chicken, provolone, sliced beef, salami/pepperoni sets, mushrooms, feta cheese, Swiss, quinoa, and other TCS items holding above 41F in sandwich prep. Unit Ambient air at 48F. CDI items pulled to discard or cool down. Observed honey butter sitting on rack in bakery area at 72F. CDI item moved for discard. 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 Brie (11/12), feta (11/23), pepperoni (10/22), turkey stuffing (11/30), pickled cabbage (11/28). CDI items discarded. Repeat. Observed Mac and cheese and diced chicken for choice deli not dated, diced chicken for deli, and crème brûlée not dated. CDI items dated or discarded. Repeat. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple multi use utensils wet stacked.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice wand stored on floor in walk in freezer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit unable to maintain TCS foods at 41F or below. Observed reach in freezer door that does not close all the way. Repair items.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and are stained. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
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 with test strips to check high temp dish machine but strips changed colors when unit reached 155F on dish plate thermometer. Verification required.
4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Observed temperature gauge not operational while checking dish machine. |
|
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 reach in units, hot cabinets, reach in refrigerators, shelves used for storage and racks in need of cleaning. repeat. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed no backflow prevention device at can wash area. Verification required. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
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 drink and personal sweater stored next to mixer and on rack with food. Repeat. |