| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
Yes |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed overall lack of control in kitchen as evidenced by lack of knowledge in employee health practices, no sanitizer at dish machine, hand washing, cold holding, cooling procedures, hot holding, among various other violations. Training needed. EHS coached PIC today on items at hand but will make return visit to check on progress. - REPEAT - 1 - |
| 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 no signed employee health policy forms and limited knowledge of employee health practices. CDI - Food employee agreement form was provided to PIC. A return visit will be made to check on progress and knowledge of employee health practices. - 1 - |
| 6 |
1 |
Proper eating, tasting, drinking or tobacco use |
No |
No |
No |
Yes |
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed various drinks present on top of prep surfaces, next to food in prep, and above facility clean items. - REPEAT - 0.5 - |
| 8 |
0 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 When to Wash (P) Observed employees changing tasks, switching gloves, and continuing food prep without first stopping to wash hands. CDI - Hands were washed.
2-301.14 (B) Wash hands after using the toilet room.- P Observed employee return to the kitchen after using toilet and washing hands in bathroom, and move to don gloves for food prep. CDI - Employee was directed to wash hands again after entering kitchen. Be sure to re-wash hands after entering kitchen from bathroom. - 0 - |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
Yes |
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 unwashed produce stored above RTE food items in cooler. CDI - Storage order rearranged. - REPEAT - 1.5 - |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
Yes |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine reading 0ppm chlorine sanitizer. It was found that sanitizer was empty at dish machine. CDI - Chemical sanitizer replaced and machine primed. Machine reading 100ppm chlorine sanitizer.
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 few containers with sticker labels present after wash. CDI - Items were placed by 3 comp sink to be washed, rinsed, and sanitized.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice wand bucket present at server station with slimy blue/gray buildup in bottom. CDI - Container and scoops moved to be cleaned.
- REPEAT - 3 - |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
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 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 tomato gravy and chicken stock cooling on counter top. Items were prepped 30 minutes prior and remained on counter for most of inspection (~1 hour). Items were 105F upon initial check, and 95F after 45 minutes. PIC stated at beginning of inspection that items were about to finish prep, and then be put into the walk in cooler for cooling. CDI - Prep employee was instructed to finish and placed in walk in cooler to cool. If items are not going to be actively prepped, maintain items hot or begin cooling process until items are ready to be prepped. Training is needed. Chicken stock dropped 10 degrees in an hour and gravy dropped 10 degrees. Items were placed into walk in cooler/ freezer for rapid cooling. - 1.5 -
** FACILITY IS IN NEED OF TRAINING. EHS RECOMMENDS OBTAINING SHALLOW PANS AND ICE WANDS FOR COOLING. IF COOLING VIOLATIONS PERSIST, PERMIT ACTION WILL BE TAKEN. ** |
| 21 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
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 tomato gravy hot holding at 120F. CDI - Item was rapidly reheated on stove. - REPEAT - 1.5 -
* Points remain the same due to improvement in hot holding * |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
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 eggs (44F), sausage crumbles (43F), and chicken (49F) in various prep units above 41F. CDI - Chicken was voluntarily discarded. Eggs and sausage crumbles were moved to walk in cooler for rapid cooling. Ambient temperature of unit was checked and read 39F. PIC attributed temperature raise to lid being left open. All food items read 41F by end of inspection.
EHS observed vanilla sauce that contains heavy cream that is left at room temperature. TPHC form was filled out for this item and sauce was discarded. Since sauce contains heavy cream, it has to be kept below 41F, above 135F or on TPHC.
- REPEAT - 3 - |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
No |
Yes |
No |
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 various sausage crumbles, pico, collard greens, and milks prepped previous days without dates marked. CDI - Dates were marked. If prep date was unknown, item was voluntarily discarded.
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 tempeh stored in walk in cooler with date of 8/24. Observed salsa verde stored with date of 8/23. CDI - Items voluntarily discarded.
- REPEAT - 3 - |
| 25 |
0 |
Consumer advisory provided for raw/ undercooked foods |
No |
No |
Yes |
No |
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Observed asterisk present on shrimp po boy. PIC states that item is not undercooked. EHS recommends to remove asterisk from menu. - 0 - |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer container stored on top of cooler holding various food items. CDI - PIC was instructed to removed sanitizer container. Maintain underneath facility food items and cleaned equipment. - 0 - |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 tomato gravy and chicken stock cooling on counter top. Items were prepped 30 minutes prior and remained on counter for most of inspection (~1 hour). Items were 105F upon initial check, and 95F after 45 minutes. PIC stated at beginning of inspection that items were about to finish prep, and then be put into the walk in cooler for cooling. CDI - Prep employee was instructed to finish and placed in walk in cooler to cool. If items are not going to be used within ~30 minutes of time it is pulled from temperature control, maintain items hot or begin cooling process until items are ready to be prepped. Training is needed. Chicken stock dropped 10 degrees in an hour and gravy dropped 10 degrees. Items were placed into walk in cooler/ freezer for rapid cooling. EHS observed lettuce prepped and set out to cool on prep top. Observed blanched fries and pic cooling tightly covered in reach in cooler. CDI - Items uncovered and moved to cooler for rapid cooling.- 0.5 -
** FACILITY IS IN NEED OF TRAINING. EHS RECOMMENDS OBTAINING SHALLOW PANS AND ICE WANDS FOR COOLING. IF COOLING VIOLATIONS PERSIST, PERMIT ACTION WILL BE TAKEN. ** |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various spices and bottles of oil without labels. - 0 - |
| 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 flies present throughout facility. EHS recommends contacting PCO for treatment. - 0 - |
| 39 |
0 |
Contamination prevented during food preparation, storage & display |
No |
No |
Yes |
No |
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shrimp and white fish stored in container of undrained ice + water. CDI - Containers were emptied of ice and water.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few boxes of potatoes stored on floor in dry storage. CDI - Items were moved off of floor. - 0 - |
| 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 employees without hair restraints. - 0 - |
| 41 |
0.50 |
Wiping cloths: properly used & stored |
No |
No |
No |
Yes |
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed few wiping cloth containers with murky water. Change as needed.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed various wet wiping cloths stored on prep tops throughout facility.
- REPEAT - 0.5 - |
| 42 |
0 |
Washing fruits & vegetables |
No |
No |
Yes |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food employee pulling potatoes directly from box, slice, and place into water for storage. CDI - Potatoes were washed. Wash all produce prior to slicing. - 0 - |
| 44 |
0 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking at dish drying area. - 0 - |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed few cutting boards present with deep scoring and black buildup. Replace or resurface as needed. - 0 - |
| 48 |
0.50 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
No |
Yes |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf FACILITY UTENSIL WASHING SINK CONDITIONALLY PERMITTED AS APPROVED BY THE STATE BUT TOO SMALL. OBSERVED FOOD EMPLOYEE WASHING UTENSILS TOO BIG TO SUBMERGE - ITEMS MOVED TO DISH MACHINE TO BE W/R/S. OBSERVED STACKED UP DISHES PRESENT AT 3 COMP SINK. A RETURN VISIT WILL BE MADE OR AN SOP SHALL BE PROVIDED TO EHS ON HOW FACILITY IS GOING TO EFFECTIVELY WASH DISHES AND LARGER EQUIPMENT BY 9/17/2022. |
| 49 |
0 |
Non-food contact surfaces clean |
No |
No |
No |
No |
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 food debris present on floor of walk in cooler and freezer, and inside of line coolers. Clean as needed. - 0 - |
| 51 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sink slowly draining by dish machine. - 0 - |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
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 standing water by dish machine on floor. Observed soda splash present on wall by drink station. Clean. - 0 - |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed few employee phones stored on prep tables while food prep is happening. - 0 - |