| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(D,G,M) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Person in charge shall demonstrate and display managerial control of the food establishment. PIC shall ensure that team members are effectively cleaning their hands. Observed PIC recontaminate their hands during a routine hand wash during the inspection. PIC shall ensure that employees are using proper methods to rapidly cool tcs foods. Observed two items cooling during the inspection too slowly. PIC shall ensure that employees are informed of their responsibility to report in accordance with law, to the PIC, information about their health and activities as they relate to diseases that are transmissible through food. PIC failed to identify any of the food borne illnesses and only 2/5 signs and symptoms. PIC was explained that these illnesses are transmissible multiple ways and food employees who suffer from illness shall be reported. During the inspection, observed multiple primary foundation violations relating to hot holding, cold holding, hand washing, cooling, and food contact surfaces. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf When asked, the PIC was not able to answer question dealing with food borne illnesses regarding the employee health policy. Employees have not been regularly briefed on their responsibility to report to management information about their health and activities as they relate to transmissible illnesses through foods. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands in hand washing sink and use their bare hands to turn off hand washing sink during the inspection. No other hand washing was observed during change of tasks unless directly asked by PIC. Ensure that employees are washing their hands in between the changing of tasks such as entering the walk in cooler and walking outside. CDI- PIC rewashed hands when asked by REHS. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw tilapia stored over ready to eat caso(cabbage mix). Observed food inside of the walk in freezer such as cooked chicken stored below raw beef. Ensure that all foods are stored according to the final cook temperatures in the walk in cooler and walk in freezer when removed from commercial packaging. CDI- Foods were reorganized during the inspection according to their final cook temperatures. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build and debris left attached to some pots and pans during the inspection. Observed can opener with build up attached to the part that pierces the can. CDI-Pots and pans were moved to unwashed side of the dish room to be rewashed, rinsed, and sanitized again. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed caso cooling inside of the walk in cooler at a temperature of 91F. After an hour and five minutes, caso had only cooled down 3 degrees.
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 chopped lettuce cooling for an hour and five minutes during the inspection. Lettuce temperature had only dropped 3F during the hour cooling time. CDI- Both items were broken down in to smaller portions to cool at a faster rate. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Obseerved some hot held foods including fried chicken(80F), chicken on the grill(87F), steak on the grill (90F) and pork on the grill(102F).CDI- All of these items were reheated during the inspection except the fried chicken which was discarded. |
|
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 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety] Observed chicken inside the reach in unit at 50F and eggs at 71F that were stored on the counter. CDI- Eggs were discarded during the inspection. Chicken was moved to walk in cooler to cool. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Cooling shall be accomplished in accordance to time and temperature by using ice baths, rapid cooling equipment, or breaking foods down in to smaller portions. Observed most foods cooling inside of the walk in cooler inside of bulk containers. CDI- Foods were found out of compliance for cooling time and temperature and was broken down in to smaller portions to rapidly cool the foods at a faster rate. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Gnats observed in back dry storage room and dish room. Be vigilant in efforts to further control the spread of pests.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door leading to dumpster with sunlight showing from underneath the door. Ensure that the entry and exits are protected from possible pest entry. Place weather stripping at the bottom of the door to help prevent pests entry. |
|
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 sugar stored on the ground in the dry storage area nearest to the grill. Ensure that these bags are stored at least 6 inches off the ground. .
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed flour left unprotected without a lid or plastic cling wrap during the inspection. |
|
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. Dishes shall be effectively air dried. Upon arrival, observed waitress using napkins to dry silverware. Allow for silverware to be effectively air dried. Observed some wet pans tightly stacked on clean side of dish area. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service take out trays inside of dry storage stored on the floor. Ensure that these trays are stored in a clean dry location. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed some rusty shelves in dry storage areas. Replace or respray rusty shelving to meet corrosion resistant materials. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Dumpster door shall be kept closed to prevent a possible harborage or attraction of pests. CDI- PIC closed dumpster door during the inspection. |
|
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 broken and missing tiles in multiple areas.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up left attached to paper towel dispenser, light fixtures, some walls, and hand washing fixtures. Wall under 3 comp sink needed additional cleaning to remove buildup left attached. |