| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 3 |
0 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
Yes |
No |
No |
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 no employee health policy available during inspection. PIC stated symptoms related to covid when asked about signs and symptoms. CDI: EHS emailed employee health policy sheets. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink near dry storage. Informed PIC to only use a hand wash sink for hand washing. CDI: PIC cleaned the sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink near freezer without paper towels. CDI: PIC placed paper towels at hand sink. |
| 16 |
0 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
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 multiple dishes stored as clean with food debris. CDI: PIC put items back to be re washed, rinsed, sanitized. |
| 20 |
0 |
Proper cooling time & temperatures |
No |
No |
Yes |
No |
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 rice in the walk in coolers cooling from last night above 41 degrees. CDI: PIC voluntarily discarded rice. |
| 21 |
0 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken on the hot line below 135 degrees F. CDI: PIC placed chicken back on the stove and heated it to above 165F. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
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 cooked broccoli, cut cabbage, pork belly, head cheese and ham above 41 degrees. CDI: PIC voluntarily discarded items. |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
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 canned mushrooms in prep top and walk in cooler with dates of 6/15 and 6/14 which exceeds the 7 days. CDI: PIC voluntarily discarded items. Observed chicken and brisket cooked yesterday with date marks of today. CDI: PIC placed the correct label on the items.
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 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 opened whole milk, coconut milk and half/half without dates. CDI: PIC placed correct dates on items. |
| 24 |
0 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
No |
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed lettuce in prep top without a time label. CDI: PIC voluntarily discarded item |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
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 large pan of white rice in walk in cooler cooling from last night above 41 degrees F. CDI: PIC voluntarily discarded rice due to missing the cooling window. |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing in water, shrimp was above 41F. CDI: PIC removed shrimp and placed into walk in cooler to cool. |
| 38 |
0 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the facility. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed freezer gauge reading above 32 degrees throughout the inspection. PIC stated fans are no longer running, repair person will be out later tonight. All food in the freezer is frozen to the touch. |
| 49 |
1 |
Non-food contact surfaces clean |
No |
No |
No |
Yes |
No |
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 sides and corners of fryer with buildup. |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
No |
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 on floors around and under the fryer. |