| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
REPEAT
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 facility without employee health policy during inspection. CDI:EHS provided documents. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
REPEAT
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 facility without vomiting and diarrhea clean up procedures. CDI: EHS provided documents. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT
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 oil with cooked onions still above 70F after more than 2 hours of cooling. CDI: PIC voluntarily discarded. Points not escalated due to being one item. repeat on next inspection will result in escalation of points. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in prep unit/top 2 above 41F. PIC voluntarily discarded items. VR required within 3 days. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
REPEAT
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed containers of cooked peanuts in reach in freezer no dates and multiple meats in the reach in coolers cooked, frozen and thawed with only cook dates or thaw dates not both and items in the walk in freezer that were cooked, and frozen and will be thawed in the future with no dates. Food employee started dating items during inspection. VR required within 10 days. Risk control plan will be implemented to achieve long term compliance. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 oil cooked with onion sitting out on the counter to cool. CDI: EHS discussed proper cooling methods. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
REPEAT
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing in running water that was above 70F, shrimp itself was above 41F. CDI: shrimp moved to walk in cooler. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
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 food buildup in bottom of reach in coolers. |
|
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 doors open on trash and cardboard dumpster. |