| 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 EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low QAC sanitizer in three compartment sink- 0ppm. Food employee using soap solution instead of sanitizer. CDI: Education provided and food employee re-made sanitizer solution- 200ppm. |
|
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 Observed grilled chicken being held below 135F in steam well. No water in steam well. PIC stated product prepared @10am. CDI: PIC reheated product to above 165F. Observed pinto beans being held below 135F in line steam well. PIC stated product prepared 11/2/21. CDI: PIC rapidly reheated product to above 165F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken. raw steak, lettuce, and tomatoes being held above 41F in ambient air. Facility received truck earlier in the morning but have limited storage capacity. See temp chart for more details. EHS issuing ITS due to history of cold holding issues due to insufficient capacity. EHS spoke with manager(Lavonda) via phone who stated product will be moved to Birkdale location to be stored under refrigeration. CDI: Product placed in walk-in cooler(full/max capacity) until manager could take product to different location. REPEAT VIOLATION. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed raw chicken, raw steak, lettuce, and tomatoes being held at ambient temperature/stored on floor. Facility received truck earlier in the morning but walk-in cooler at max capacity . Facility has history of cold holding and cooling issues due to limited storage space in walk-in cooler. EHS recommended additional refrigeration to mitigate issue. EHS issuing ITS. CDI: Product placed in walk-in cooler(full/max capacity) until manager could take product to different location. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout facility. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few dishes wet stacked on clean dish shelf. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed food employee W/R/S dishes then place clean dishes on shelf for holding dirty dishes. CDI: Education provided and food employee re-W/R/S dishes. |