| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC at facility with management duties. CDI - PIC showed up after 5 minutes and then went to store to shop. -1- |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no manager not a person with certification at beginning of inspection. -1- |
|
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 Observed food employee at the facility working for two months without Employee Health training. CDI - EHS educated food employee about required symptoms, illnesses, exposure and exclusion. REPEAT -1- |
|
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 Observed food employee without knowledge of where to find written plan. CDI - EHS educated food employee on where written plan is located as well as the requirement to have a written procedure. Procedure is posted at entrance to kitchen. -.5- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsinks in kitchen nor at handsink in restroom. CDI - PIC went to the store to purchase paper towels.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed gallon container of chicken buillon stored in basin of rear handsink at beginning of inspection. Per food employee, this handsink does not work. Operation of handsink verified today. Handsink works. CDI - Item removed. -1- |
|
20
|
1.50
|
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. 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 cooked mac and cheese, beans and rice cooling overnight in reach in cooler at 48-57F. CDI - Food voluntarily discarded. EHS reminded PIC upon return that permit states facility shall not cool TCS foods due to no cooling capacity and equipment. -1.5- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cold holding milk at 56F. CDI - PIC voluntarily discarded after PIC stated milk was purchased last night. -0- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household pesticides in facility for ants and other insects. CDI - Food employee removed from facility.
7-206.13 (B) Use only non-toxic tracking powder to prevent cross-contamination. Observed boric acid based tracking powder in facility. CDI - Food employee removed from facility. |
|
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 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 beans and rice, greens and mac and cheese cooling in reach in cooler at beginning of inspection. Permit stated facility is prohibited from cooling due to lack of cooling capacity and equipment. CDI - Food voluntarily discarded. -0- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to go containers and catering containers stored on top of reach in cooler with food contact surface facing up. Turn these upside down. Observed cleaned and sanitized serving utensils stored in metal container with debris inside. Clean container often enough to prevent buildup. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink in restroom falling away from wall. Seal to the wall. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine used for 3-comp sink sanitizing of dishes. No test kit available during inspection. VR no later than 04/01/2022 to ensure facility has chlorine test strip for measuring sanitizer concentration. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 buildup on hood filters and back sides of equipment. Clean often enough to prevent buildup. REPEAT -1- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter behind dumpsters in corrale. -0- |