| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 no updated health policy that was accessible on site. CDI: EHS provided PIC with a paper copy of the new employee health policy. |
|
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 procedures for vomit and diarrhea clean up on site. CDI: EHS provided PIC with a link to the copy of the state vomit and diarrhea plan via email and informed PIC of requirements. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed trash can size tub of pizza sauce cooling after 3.5 hours at 54F and deep, covered 1/3 pans of pizza sauce cooling in reach in cooler after 3.5 hours at 54F. PIC stated that all ingredients are pre-chilled except the tap water. CDI: EHS and PIC discussed replacing some of the tap water with ice or pre-chilling the water as well to ensure product is maintained at 41F. Sauce was divided into shallow pans and rapidly cooled in walk in freezer with ice bags and stirring as well.
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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed carmelized onions cooling from an unknown prep time this morning still at 73F. CDI: Product voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS dressings and sauces stored throughout facility at room temperature. Some items were double panned with ice. CDI: EHS explained to PIC how to properly make an ice bath. PIC stated that on busy days/evenings they would place the items on TPHC. Items Voluntarily discarded today at 3pm (4 hours after taking them out of refrigeration). TPHC paperwork filled out during inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed facility keeps sliced pizzas for 2 hours and pizza was past the expiration time. CDI: Product was voluntarily discarded. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed pizza sauce cooling in a deep container while tightly covered. Observed pizza sauce cooling in reach in cooler in deep 1/3 pans while tightly covered. CDI: Products moved to the walk in freezer in shallow, uncovered pans with ice bags and stirring to cool properly. Observed carmelized onions cooling while tightly covered in reach in. CDI: Items over 70F voluntarily discarded. Items under 70 were vented and properly cooled. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at bar at 50ppm quat in the sanitizer bucket. CDI: Bucket refilled with properly concentrated sanitizer. REPEAT VIOLATION |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed left side unit on the pizza line with the right door cracked and a split gasket on the same door. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed build up of some trash and packaging on ground around compactor. EHS also noted that there were several empty kegs stored in this area as well. Ensure timely removal of items in order to preclude rodent/vermin harborage.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door left open on recycling dumpster. NOTE: This is a shared dumpster. CDI: Door closed. |