| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
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
Certification is held by 2 people on site including the PIC but their certificates are not on site yet (just opened). You have 210 days from permit issuance to have proof of certification before points are deducted. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF
Observed Employee Health poster but no Reporting Agreement. Left copy on site and reviewed during inspection. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
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
No plan on site. Left copy and reviewed during inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed 2 kitchen hand sinks missing paper towels. They were supplied during the inspection. |
|
15
|
0
|
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 shrimp stored above unwashed potatoes. Moved shrimp to bottom shelf. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed prep unit on the right side of the line holding foods 42-50F. Unit will be turned down and lid will be closed when not in use. One of the drawers was not completely shut so we believe this may be the reason for the increase in temperature. All TCS (potentially hazardous) food will be discarded upon closing at 2:30pm. Return visit required to ensure unit is properly functioning.
Observed half n half in carafe at 52F. They only hold these for one hour so TPHC procedure was filled out during the inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two chemical bottles unlabeled. Labeled during the inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 crab mix, asparagus mix, ham, buttermilk batter, and French toast batter not cooled before being placed in the prep units. We discussed properly cooling in metal pans (which are on order) to 41F in walkin cooler before placing on the line. These items were needed quickly so they were made and immediately moved to the line. Discussed prepping early enough to cool product. These items will be discarded at close at 2:30pm. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed 3 sanitizer buckets below approved levels of Quat. They were changed out to Quat at 200ppm. |
|
45
|
0.50
|
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 boxes of containers on the floor. The facility has run out of storage for the bulk order. Manager working on a solution. |