| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC with no CFPM, multiple priority violations during inspection, unable to display active managerial control in facility during inspection. REPEAT. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
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 PIC with CFPM during inspection. REPEAT. |
|
3
|
1
|
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 PIC unable to discuss details of employee health policy. During discussion, employee was able to reference posted material and read off symptoms, could not discuss details on reporting, exclusion and restriction from work. CDI- EHS discussed employee health policy during inspection, when not to come to work, exclusion and restriction policy in relation to food borne illness. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer bay set up at concentrations less than 50ppm quat sanitizer. EHS had PIC demonstrate how sink is filled up, EHS believes sanitizer is dissipating quickly due to being used with hot water. CDI- sanitizer drained, refilled to proper concentration. |
|
19
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed meatballs reheated in microwave holding at 108F after reheating process, improper reheating observed. Meatballs were previously heated, were from previous day service, requiring product to reach 165F (also heated in microwave). EHS observed that facility is NOT taking internal temperatures of meatballs, not actively stirring product to ensure all parts reach 165F. CDI- meatballs reheated once, still below 165F after first attempt at reheating, stirred and reheated again- internal temperature of all meatballs were at least 165F before placed into hot holding. REPEAT. |
|
22
|
1.50
|
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 multiple products that had thawed on prep sink countertop holding at room temperature, PIC stated these products had been thawing for about 4-5 hours today. Observed multiple products holding above 41F at sandwich make line, see temperature chart. EHS found that sandwich make line is holding around 39-40F ambient temperature when tested, EHS believes rise in temperature is due to a process issue. EHS believes employees are not allowing enough time for unit to cool before placing product on the line. CDI- products out of temperature at prep sink voluntarily discarded during inspection. Products at make line out of temperature were brought back to walk in cooler, replaced with back up stock that was at proper temperature in walk in cooler. All TCS foods at proper temperature by end of inspection. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing out multiple products in room temperature air for over 4 hours, products had been temperature abused by this thawing method. CDI- products discarded, EHS discussed safe temperatures and proper thawing. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility with no working probe thermometer during inspection. Red probe thermometer is unable to turn on. VR by 8/13 to ensure facility has obtained a working thin tip probe thermometer. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 multiple shakers at cook line filled with seasonings with no label. REPEAT. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to drain. Observed a green container used to store knives for cutting sandwiches. EHS found that facility has a state approved procedure for holding knives in “sani station”. EHS found that facility is not following approved procedures for knives, not adding packet of sanitizer, not using or testing sanitizer. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal containers that had been wet stacked on shelving during inspection. |
|
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 cups stored in dispensers at register area, filled over dispenser fill line, rims are exposed to potential contamination from customers. |
|
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 black buildup on walk in cooler gaskets. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items mixed with retail items in walk in cooler. Observed a gallon of milk and ginger seasoning stored on top shelf of walk in cooler, mixed with retail products and not in designated area. Observed employee finger nail clippers stored in same container with thermometer. |