| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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 eggs stored over ready to eat items in reach in cooler. CDI: Eggs separated.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed avocados stored behind ready to eat items in prep top. CDI: Items reorganized. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several plates stored as clean with food debris. CDI: Plates were rewashed. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 beets still cooling in walk in cooler from yesterday above 41F. CDI: Product voluntarily discarded. Observed cauliflower increasing in temperature when being cooled on a speed rack held at room temperature. Hot food items from the oven were placed in close proximity creating heat transfer and therefore product did not cool. CDI: Item moved to the walk in cooler and rapidly cooled. REPEAT VIOLATION
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 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 raw chicken cooling from yesterday in the walk in cooler still above 41F. CDI: Product was rapidly cooled while being open and mixed. Product was at 45F and below. REPEAT VIOLATION Facility has agreed to complete a Risk Control Plan (RCP) regarding cooling based on repeat violations. Future violations of cooling may result in permit action. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 house made hot brined pickles and raw chicken stored in prep top above 41F. CDI: Items permanently placed on TPHC. TPHC form filled out today. Observed raw shrimp stored in cooler drawer of saute prep cooler above 41F. PIC stated product was there overnight. CDI: Item voluntarily discarded. Observed beets and macaroni in prep top holding above 41F. CDI: Products voluntarily discarded. REPEAT VIOLATION |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date marks on several items throughout the facility including but not limited to cooked potatoes, hot pickled onions, cooked pork steaks, and cooked cauliflower. CDI: Items were properly date marked. Observed some old date labels remaining pans from previous items in the pans. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no written time for items held on TPHC in the prep cooler for saute. CDI: Items were discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 beets cooling while tightly covered from yesterday.Observed raw chicken cooling in deep covered container from prep yesterday. CDI: Beets voluntarily discarded. Chicken was rapidly cooled. Observed items cooling on speed rack with no time tracking or temp tracking for when products are to be moved to refrigeration. REPEAT VIOLATION |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish thawing in walk in cooler and in cooler drawer still in ROP environment. CDI: Fish cut open. |
|
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 squeeze bottle and a dispenser bottle at the grill area with no label. CDI: Products were identified as oil and liquid Cajun margarine. Items labeled. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked pans stored as clean. CDI: Pans separated for air drying. REPEAT VIOLATION Some improvement from previous violation. Only 4 pans were wet stacked. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed spray arm at prewash steadily leaking water. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles throughout facility particularly at stairs to dish area, and on cook line.
6-501.16 Store mops for air drying after use. Observed mops stored directly in mop sink and not hanging for air drying. |