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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
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. - PIC was unable to provide written procedures for vomiting and diarrheal clean up events. PIC was unaware of the requirement. CDI- PIC was provided links to written procedures. PIC printed and provided written procedures for vomiting and diarrheal clean up events by the end of the inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 - REPEAT- Observed unwashed produce stored above RTE carrots, celery, sauce, and syrups. CDI- PIC corrected the storage order. NOTE: Point deduction has remained the same since inspection form violation had several code violations documented. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -REPEAT- Observed ice machine walls on inside with dark build up.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed three veggie slicers/dicers stored clean according to PIC with food debris left on them. CDI- PIC moved items to 3 comp sink to be properly cleaned and sanitized before next use.
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . - Observed high temp dish machine functioning at 156F-157F. PIC set up 3 comp sink for quat sanitizing. PIC contacted dish machine service provider. A VR will occur within 3 days to ensure proper sanitization is being achieved for food contact surfaces. |
|
33
|
0.50
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed large plastic container of chicken wings covered at 45F attempting to cool in walk in, observed large covered container of buttermilk made in house ranch at 56F in walk in attempting to cool, and raw chicken at 45F in a cold hold drawer all attempting to cool. CDI- PIC moved all items to walk in cooler with ice bath and or on sheet pans to quickly cool. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employee with watches and bracelets on the wrist while preparing RTE foods. Observed several employees with long hair and beard hair without proper hair covers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |
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