| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
No |
No |
2-103.11(E, H, I) 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. During inspection, EHS observed PIC not ensure it the rules in the code for food safety and handling are met. EHS observed delivery of raw meat and seafood with PIC not checking quality or temperatures of food at delivery. EHS also observed TCS foods improperly cooling in the WIC along with three of five prep coolers at the line holding TCS foods at elevated temperatures. CDI by education of PIC regarding duties outlined in food code. |
| 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, Owen, with expired certification. No other certified food protection manager present. Additional PIC with certification arrived approximately 30-45 minutes into inspection. |
| 10 |
0 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed red sanitizer bucket holding soapy liquid in basin of hand sink. CDI - bucket removed. Do not use hand sinks for other purposes and do not block access to hand sinks. |
| 14 |
1 |
Required records available: shellstock tags, parasite destruction |
No |
No |
Yes |
No |
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shellstock tag for clams with harvester date 8/15/22 but no date of final usage marked on the tag. This is the only shellstock tag present from the past 90 days. CDI - PIC noted they do not routinely offer shellstock and do not have them on the menu at this time. EHS discussed marking shellstock tags with final usage date before filing. Note: same issue was noted on inspection from 9/18/2021. |
| 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 raw quail eggs stored directly above ready to eat food in WIC. Observed cured ham with Safe Handling Instructions stored directly above raw produce. Observed raw egg white on shelf with freshly delivered lettuce placed on shelf directly underneath. CDI - raw items relocated to bottom shelving. REPEAT |
| 20 |
1.50 |
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 pan of Bechamel cooling in WIC at 109f at 1:10 pm still at 93f at 2:00 with a cooling rate of 19.2 degrees per hour and pan of sausage gravy cooling in WIC at 105f at 1:10pm still at 93f at 2:00 with a cooling rate of 14.4 degrees per hour. Employee noted both items placed into WIC for cooing before 11 am. Cooling rate not sufficient for either item to reach 70f within 2 hour required timeline. CDI - items discarded. |
| 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 mulitple TCS foods holding in three different line cooler units with temperatures above 41f. See chart. Ambient air temperature of all 3 units elevated. CDI - All TCS foods held in the units beyond 4 hours discarded. Digital displays on all 3 units were accurately displaying the elevated air temperatures, however, this was not addressed by PIC prior to inspection. PIC did find that the dial had been turned to higher temperature setting on some of the coolers and adjusted the dial back to colder setting. Two of the coolers remained elevated. REPEAT- Full 3 point deduction.
Cold holding violations have been noted on the previous 4 health inspection reports dating back to 9/18/2021. Establishment is placed under a risk control plan for cold holding today. |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
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 roasted chicken quarters and braised pork shanks in WIC with no date marking. PIC noted they were made previous day and applied date marking. REPEAT
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/ Observed various TCS foods especially in WIC with expired date marking including cut watermelon 9/18, cut cantaloupe 9/15 and 9/18, sausage gravy 9/20, and more. CDI - discarded.
REPEAT - full 3 point deduction. Date marking violations have been documented on multiple consecutive health inspection reports. Continued non-compliance with date marking and disposition standards may result in the implementation of a risk control plan or in permit action. |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
No |
Yes |
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 deep pans of sausage gravy and bechamel sauce cooling in WIC on speed rack with sheet pans of food products almost directly on top of them - restricted air flow. CDI - items discarded (see #20). When cooling foods, use methods that allow air flow including shallow open pans, not blocking air flow to the food, and possibly using ice baths to ensure food cools rapidly.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. During inspection, EHS noted various line prep coolers with elevated ambient air temperatures. Some of the units were able to be adjusted to correct air temperature, however, two of the main line service coolers remain elevated and are in need of service. Both of the coolers are important to the flow of food at the line as the establishment has limited storage capacity. Repair both units to ensure they hold food at 41f or lower. Do not store food in the units until they are repaired. Verification required within 10 days. |
| 39 |
0 |
Contamination prevented during food preparation, storage & display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of potatoes stored on floor in back area. Store food at least 6 inches off of floor. |
| 48 |
0 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
Yes |
No |
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed maximum registering “plate” thermometer for dish machine with dead battery - not operable. CDI - PIC located battery and replaced during inspection. |