| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef stored over container of diced pineapples inside upright reach-in unit. CDI - PIC re-arranged storage order. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT: 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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed tightly covered large container full of white rice cooling inside of walk-in cooler. PIC and food employee stated that the rice was cooked at 11:30 am today. CDI - Product voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked chicken and pooled eggs cooling inside lowboy reach-in units Refer to temperature log. All other products were at 41 F or less. Head chef stated that the items were prepped for today’s lunch rush and immediately placed into cold holding. CDI - Products taken to walk-in freezer for rapid cooling.
*** No escalation in points due to significant improvements since previous inspection. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed cooked ground pork and cooked fish with out date mark. PIC determined that these products were from the previous day. CDI - Products date marked.
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 on date marking please visit: http://meck.co/FoodSafety. Observed 2x open containers of half & half without date marking requirement. CDI - PIC voluntarily discarded. |
|
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 cooked chicken and pooled eggs cooling inside lowboy reach-in units. Refer to temperature log. Head chef stated that the items were prepped this morning and immediately placed into cold holding units. CDI - Products taken to walk-in freezer for rapid cooling.
Also observed tightly covered large container of white rice cooling inside of walk-in cooler. PIC and food employee stated that the rice was cooked and placed into walk-in cooler at 11:30 this morning; product failed to meet cooling parameters. CDI - PIC voluntarily discarded. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 large and 1 small cockroach at dish pit. PIC stated that the contracted PCO company has been inconsistent with services and advised that the facility is currently transitioning from using PCO Go-Forth Pest Control to Ecolab. PIC demonstrated email correspondence of contract with Ecolab for pest elimination services. Services are scheduled to begin next week. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of vegetable oil, duck sauce, sesame seasoning oil and vinegar on floor in back dry storage room. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods stored with retail foods inside upright reach-in and reach-in units. |