| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.
Observed multiple priority foundation violations from team members including lack of hand washing in between the changing of tasks, cold holding, cooling, and cooling methods. Recommended group training to incorporate better food handling. |
|
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 Ensure that team members are aware of their responsibility to report any required symptoms as they can be transmitted to foods through handling. REHS asked a team member about the signs and symptoms of sick employees and team member was unable to answer provide any answers or find employee health policy. CDI- Person in charge provided the employee health policy during the inspection. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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 drink stored on prep station. Ensure that drinks all have lids and straws attached and are stored below prep stations.CDI- Drinks were discarded during the inspection. |
|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members are actively washing their hands in between the changing of tasks such as wiping off tables, countertops, or going in and out of the walk in cooler. Observed very minimal hand washing conducted during the inspection. Recommend training with team members on how and when to wash their hands. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed person in charge reach in to the fruit bowl during the inspection with bare hands. CDI- Food was discarded during the inspection. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon on the menu cooked raw without current parasite destruction letter present inside of food establishment. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed build up and labels left attached to multiple plastic containers and knives. Observed the ice machine with build up on the divider board. CDI- Dishes were moved to dish area to be washed, rinsed, and sanitized again. |
|
20
|
0
|
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 41 F within 4 hours. -P. 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 french toast mix containing heavy cream not meeting cooling parameters during the inspection. French toast mix was supposed to drop a total 3.6F in 30 minutes. French toast mix only dropped a total of 1.5F. CDI- French toast mix was vented during the inspection to allow cooling to occur at a faster rate. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.
Observed liquid eggs and sausage held above temperature threshold at 47F and 48F inside of prep unit respectively. Ensure that foods are being maintained under 41F. CDI- Foods were moved to walk in cooler to be brought back down below temperature. |
|
23
|
0
|
Proper date marking & disposition |
No |
No
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored beside catering equipment. remove chemicals from this area to prevent possible contamination from occurring. |
|
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 cut melons and French toast batter mix cooling inside of walk in cooler covered with plastic cling wrap.; |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon inside of reduced oxygen packaging being thawed without opening the packaging. Ensure that this is conducted to prevent possibility of botulism. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oils on the countertop without labels present. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the ground during the inspection.
Ensure that sanitizer is stored in a manner to prevent possible contamination from occurring. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 single service trays stored open ended during the inspection. Ensure that they are inverted to prevent possible contamination from occurring. |
|
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 prep unit not maintaining temperature threshold at 52F. Repair as needed. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose at the can wash with a sprayer. Ensure that backflow prevention devices are intact and meet standard. Information will be emailed on what type of equipment is needed. |
|
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 old equipment stored beside the dumpster during the inspection. Remove equipment as necessary. |