| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 - REPEAT - Observed facility without written procedures but did have bodily fluid clean up kit. CDI - EHS educated PIC on need for written procedures and emailed copy of written procedures to PIC. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - REPEAT - Observed chicken wings in basket above fryer grease hot holding below 135F (see temperature chart). Chicken wings were above 135F when inspector arrived but sat in fryer long enough to fall below 135F. Per PIC, they cook items to order and food items do not normally stay in basket for long periods of time. EHS explained TCS food items shall be hot held at 135F or higher or they can use TPHC. PIC elected to voluntarily discard chicken wings instead of reheating to 165F. PIC elected to not hold wings on time but only cook to order. - VR - Verification required within 3 days to ensure chicken wings are being hot held properly. NOTE: EHS elected to keep points the same due to chicken being hot upon arrival. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -Pf - REPEAT - Observed facility using TPHC for blanched French fries. PIC was unable to produce written procedures. EHS observed fries on gunner station in temperature danger zone but not marked with start or end time (see temperature chart). PIC properly labeled the begin time. EHS provided PIC with TPHC form and PIC completed form while EHS present. - VR - Verification required within 10 days to ensure procedures being properly followed. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 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 blanched fries cooling on cooling rack at ambient temperature sitting in front of walk in cooler. One pan of fries temped at 67F and PIC was unaware of when fries were blanched. Pan was voluntarily discarded by PIC. Per PIC, fries stay on cooling rack at ambient temperature until they reach 70F and are then placed in walk in cooler to cool to below 41F. EHS educated PIC on proper cooling methods and need to place fries on ice bath or in walk in cooler when product reaches 135F at which point the cooling process begins. - VR - Verification required within 10 days to ensure proper cooling methods are being utilized. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 spice shakers at gunner station. Label all spice shakers with common name of spices. CDI - PIC labeled spices. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - REPEAT - Observed two in-use wiping cloth buckets with quat concentrations of 0 ppm. - CDI - PIC emptied buckets and refilled with quat sanitizer between 200-400ppm and educated employees on how to properly fill buckets. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed large stack of pans (15-20 pans) stacked wet. Must allow dishes to air dry prior to stacking. CDI - PIC moved wet dishes to 3 compartment sink to be cleaned and sanitized again. PIC educated employees on allowing dishes to air dry. |
|
49
|
0.50
|
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 food debris in bottom of reach in freezer near gunner station and on doors and siding of reach in freezers/coolers. Increase cleaning frequency to prevent accumulation. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed faucet on left-hand side and bottom of compartment bays of three compartment sink leaking and causing build up of water on floor. Repair leaks. PIC placed work order while EHS present. |