| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
No |
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no PIC present at beginning of inspection. CDI: PIC arrived during inspection. During all times there needs to be a person at the facility which has control of the operation. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
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 PIC unable to verify being a certified food protection manager. |
| 3 |
1 |
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 food employee unable to list symptoms and was unaware of employee health flyer posted near hand sink. CDI: EHS educated employees on employee health poster. |
| 8 |
4 |
Hands clean & properly washed |
No |
No |
Yes |
Yes |
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash their hands for a total of 6 seconds. CDI: food employee rewashed hands for the full 20 seconds
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee enter facility and start to put on gloves to work with food without washing their hands. CDI: employee removed gloves and washed their hands.
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee touch their face and attempt to start working with food. CDI: Employee washed their hands. |
| 10 |
2 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
Yes |
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink near front area with no soap in dispenser. CDI- soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at front hand sink or back handsink. CDI- paper towels provided. |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
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 plastic bins with food and sticker residue. Observed metal skewers for chicken with food residue. All items were stored as clean. CDI: items were placed to be rewashed. previous violations corrected. |
| 18 |
0 |
Proper cooking time & temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken with a final cook temperature of 155F. Food employee stated it was sitting out for a minute when temperature was taken. CDI: food employee discarded chicken. |
| 19 |
1.50 |
Proper reheating procedures for hot holding |
No |
No |
Yes |
No |
No |
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P. Observed multiple items that were reheated in the microwave and placed on the hot bar. Temperatures were below 165F. Items were placed back into the microwave and reheated to above 165F.
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed stuffing and chicken and dumplings below 165F and were reheated 2 hours ago. CDI: food employee discarded items. |
| 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 gravy in hot box below 135F. CDI: PIC voluntarily discarded gravy. points reduced due to it only being one item. |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
No |
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 sliced tomato and cut lettuce in prep unit without dates and cooked chicken without dates. CDI: PIC voluntarily discarded lettuce and tomato and placed correct date on cooked chicken. Points not escalated due to date marking system being in place except for those few items. |
| 36 |
0.50 |
Thermometers provided & accurate |
No |
No |
No |
No |
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility without a thin probe thermometer. VR required no later than 8/25. |
| 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 small crawling insect on the floor near hot bar. |
| 40 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing head covering. |
| 48 |
0 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
Yes |
No |
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee wash and then sanitize a pair of tongs without rinsing first. CDI: food employee rewashed rinsed and sanitized. |
| 51 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Observed a leak in front near the hot bar. work order is put in for leak. |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken and missing floor tiles with standing water near 3 comp sink.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken ac vents. |