| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
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. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health reporting agreement to properly inform food employees. -REPEAT VIOLATION- |
|
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 over RTE items in low boy. CDI-PIC removed unwashed produce from low boy. |
|
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 Observed in use dish machine with sanitizer reading of zero ppm. PIC tried priming and running dish machine repeated times but dish machine stayed at zero ppm. Facility will use 3 compartment sink only until dish machine can be serviced. CDI-PIC corrected sanitizer levels to 100PPM. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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. Observed short rib and heat treated spinach in low boy not meeting cooling rate. Items were cooked yesterday and cooled in low boy and still currently in the cooling process. CDI-Items were discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in pizza station flip cooler, left flip cooler and low boy in kitchen area out of cold holding temperature (see temperature chart). PIC stated that low boys temperature was increased yesterday due to cooler being too cold. PIC stated that Items in left flip cooler and pizza flip cooler were recently prepped and placed directly in units to continue cooling. Some items in Low boy was also in cooling process. CDI-PIC removed items in cooling and relocated to walk in cooler to rapidly cool and discarded items that were past cooling time were discarded. VR- A verification visit will be conducted within 3 days to insure TCS items in flip coolers and low boys are maintaining 41F or below. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Did not observe dates on majority of the TCS items in left flip cooler and low boy such as butternut squash, cut tomatoes, cooked potatoes, polenta, salad mix, and fish cream sauce. CDI-PIC backdated salad mix and fish cream sauce recently prepared yesterday and discarded remaining TCS items. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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. Observed facility cooling foods in low boys, flip top coolers, and reach in coolers as well as with tight plastic wrap or covered lids. Per facilities permit conditions the walk in cooler outside of facility is the only approved piece of equipment for cooling. |
|
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 unlabeled working containers near grill, dish machine, and 3 compartment sink. |
|
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 food employees prepping and handling food without head coverings. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 metal bowl stored inside corn meal without a handle. CDI- food employee moved metal bowl and placed at dish area to be cleaned. |
|
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 low boy not maintaining minimum cold holding temperature. Internal temperature of low boy read 45F. Contact company to service low boy. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dirt, grease, and food debris on and inside perimeter of low boys, and flip coolers and on gaskets throughout facility. |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.11 A direct connection may not exist between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P. Observed hose with pressurized spray nozzle at mop sink directly connected to facet without a proper back flow device. CDI-PIC removed hose and pressurized nozzle from faucet at mop sink. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed debris and trash around dumpster area.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors through back kitchen area with food debris and dirt and in need of cleaning. |