| 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 employee health policy does not include non-typhoidal salmonella. CDI: EHS provided PIC with a copy of the updated 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 vomit or diarrhea clean up plan on site. CDI: EHS sent PIC an email with a link to the state written plan and explained requirements. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at the dish area blocked by a fryer basket and coffee urn. CDI: Items removed. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
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 Observed unwashed produce stored over washed and cut produce, bread pudding, and syrups for the bar in the walk in cooler. CDI: Items reorganized. EHS provided walk in cooler diagram handout during inspection. |
|
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 cut lettuce cooling in walk in cooler for more than 4 hours still above 41F. CDI: Product was voluntarily discarded. EHS provided cooling process handout during inspection. |
|
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 middle prep cooler and cooler drawers under the grill holding food above 41F. Cooler drawers were completely turned off. Manager could not immediately diagnose the issue with either cooler. CDI: Manager called their maintenance person for the cooler and all TCS items were voluntarily discarded. Items for this evening were able to be relocated to other coolers. Observed lettuce in reach in above 41F. CDI: Product voluntarily discarded. Observed southwest salsa above 41F in prep top. CDI: Product voluntarily discarded. Product was overstacked. EHS educated staff on how to properly fill coolers. Observed buttermilk in fryer prep top above 41F. CDI: Item voluntarily discarded. REPEAT VIOLATION Based on previous inspections, a risk control plan or permit action may be required at next inspection if cold holding cannot be maintained. EHS provided food safety checklist to PIC today. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 cut lettuce cooling in the walk in cooler in a deep, covered container. CDI: Product was voluntarily discarded. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed under grill cooler drawers and middle prep top cooler unable to keep food below 41F. Units are integral to facility food service long term and must be in working condition. VERIFICATION REQUIRED Based on previous inspections, a risk control plan or permit action may be required at next inspection if cold holding cannot be maintained. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes and lexans of chicken stored on the floor of the walk in. REPEAT VIOLATION |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at the fryer station with no hair restraint. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a portion bowl being used to scoop sugar. CDI: Bowl removed. REPEAT VIOLATION |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
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 employee cell phone stored on prep surface/cutting board of prep unit on the line. |