| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
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 Observed several priority violations out and PIC unable to correctly respond to inspector questions regarding safe procedures. |
|
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 certified food protection manager on site. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no written health policy with all 6 illnesses that shows employee responsibility to report illnesses, symptoms, and exposure. CDI: EHS provided PIC with a paper copy of the update policy. |
|
20
|
1.50
|
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 chick peas cooling in cooler from yesterday above 41F. CDI: Product was voluntarily discarded. Observed roasted red peppers at 48F in reach in and walk in with 30 min left to cool down. Product was tightly covered. CDI: Items uncovered and rapidly cooled in the walk in to 41F.
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 grilled/roasted broccoli and garlic in walk in cooler and reach in cooler cooling with 30 min left to cool down At 54F and 59F respectively. CDI: Products uncovered and rapidly cooled to 41F in the walk in. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS sauces at finishing station above 41F. CDI: Items voluntarily discarded. PIC filled out TPHC form for the TCS sauces so that during peak times, items can be held on the counter. Otherwise, PIC stated that sauces will be held in the reach in cooler. EHS reminded PIC that any TCS sauces pulled out for TPHC must be discarded at the end of the recorded time. Observed several items in prep top above 41F at start of inspection. Items were prepared yesterday. CDI: EHS retemped items 30 min later and product was at 41F. EHS advised PIC to have cooler looked at for extended defrost or PM to make sure that cooler maintains food at 41F and below at all times. REPEAT VIOLATION |
|
33
|
0.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chick peas, broccoli, roasted garlic, and roasted red peppers tightly covered and cooling in both walk in and reach in. CDI: Items were vented and rapidly cooled in walk in cooler. REPEAT VIOLATION |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncovered bulk container of sugar under prep table. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed employee items stored over single use items in storage area. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max read thermometer on site. CDI: EHS explained to PIC that they must obtain a lollipop max read thermometer, dish plate/dish temp thermometer, or disposable thermo labels. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on dumpster and one door open part way. EHS advised PIC to tell manager that the dumpster needs to be replaced and to work with property management on this task as this is a shared dumpster. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring throughout high traffic areas in restaurant and walk in cooler is pitted and no longer smooth and easily cleanable. |