| 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 no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
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 written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
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 beverage stored in cooler above customer food. CDI: Education provided and beverage moved to bottom of cooler. |
|
10
|
0
|
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 front hand sink blocked by to go boxes. CDI: PIC moved boxes. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoop and metal insert pans stored as clean soiled with food waste and stickers/sticker residue. CDI: PIC sent to be re-W/R/S. REPEAT VIOLATION. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed steak being cooked to 145F. Product box stated product is mechanically tenderized. PIC stated process for steak is to cook to 145F, pull from grill and place in hot box for 10-15 minutes, cut steak, place steak in alto sham for reheating if product drops below 135F. EHS reviewed SOP with PIC- facility should be utilizing grill/sauté pans for reheating the meat to 165F. PIC stated replacement steamer for alto sham has been placed and until unit replaced facility will use grill for reheating/finishing off steak. PIC spoke with corporate about updating SOP to cook steak to 155F for 17 secs. EHS provided contact info for corporate. Steak today prepared @10am and was cut @10:30. EHS will make compliance visit within 10 business days. CDI: Education provided and PIC voluntarily discarded product. |
|
19
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed queso in hot box reheated at too slow of a rate to meet commercial reheating temperatures. Food employee stated product began reheating @9am and @11:30am product was 99F. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso in alto sham reheated at too slow of a rate to meet reheating parameters. Product prepared yesterday 01/06/21. PIC stated product placed in unit to reheat @8am and @11:20am product was 103F. CDI: Education provided and PIC voluntarily discarded product. |
|
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 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed hot salsa cooling at too slow of a rate to meet cooling parameters. Product prepared @9am. See violation #33 for more details. CDI: Education provided and product vented for rapid cooling. Observed raw shrimp cooling in reach-in cooler cooling at too slow of a rate to meet cooling parameters. See violation #33 fore more details, CDI: Education provided and product moved to walk-in cooler for rapid cooling. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chopped grilled chicken being held below 135F in hot box. Product prepared @9:45am, cut, then placed in hot box. CDI: Education provided and PIC reheated product to above 165F on grill. |
|
33
|
0
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed several insert pans of salsa cooling in covered plastic cambros stacked 2 deep in walk-in cooler. CDI: Education provided and product vented for rapid cooling. Observed raw shrimp cooling in covered plastic insert pans in reach-in cooler. CDI: Education provided and product moved to walk-in cooler for rapid cooling. |
|
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 gaskets on make tables soiled with food waste. |