| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
No |
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. Several risk factor violation noted during inspection: dish machine not working, date marking, hand washing and cooling. PIC shall monitor risk factors to ensure the establishment is meeting rules. CDI - PIC educated on duties and monitoring for risk factors. 0 pts. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed cleaning out pre-rinse sink and then went to putting away a clean dish without washing hands. Employee observed handling cell phone and went straight to donning gloves to fry food without washing hands. Another employee drank from a cup with no lid and straw and did not wash hands before preparing food. Employees must wash hands after handling personal items, after drinking from cups with no lid and straw, after handling soiled dishes, and as often as necessary to prevent contamination of food and clean utensils. |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
No |
Yes |
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 Dish machine is not dispensing sanitizer. Establishment was using it to wash dishes. Chlorine dish machines must sanitize at 50-200 ppm. VR - Verification required within 3 days that establishment has repaired dish machine. Establishment already only uses single-service plates so no suspension issued. Use 3-compartment sink to wash dishes until it is repaired. // 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 . Can opener blade and mixer bowl had visible buildup in them and need to be cleaned. Utensils and food-contact equipment must be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be washed. |
| 20 |
3 |
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 . Vegan chili (44F), marinara (48F), and black eyed peas (55F) were still above 41F after cooling overnight. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Food discarded. REPEAT |
| 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 . Mashed potatoes at steam table measured 117F. TCS foods in hot holding shall measure at least 135F. CDI - Mashed potatoes moved to oven and reheated to above 165F. 0 pts. |
| 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 . Sauteed onions, cooked peppers, bucket of feta cheese, and cole slaw missing date labels. TCS foods must be date marked if held for at least 24 hours in establishment. CDI - PIC dated items. 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/BOPsSNUajYs . Sloppy joe mix (9-27), spaghetti (10-4), and tuna salad (10-3) were past 7 days old. TCS ready-to-eat foods must used within 7 days of preparation or opening. CDI - PIC discarded items. REPEAT |
| 33 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
Yes |
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 . Marinara, vegan chili and black eyed peas were cooled in large containers overnight and were still above 41F. Use shallow pans, smaller batches, or use ice wands or ice baths to cool TCS foods. CDI - Items discarded by PIC. REPEAT |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
No |
Yes |
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tuna in sandwich cooler bottom was still in ROP package and completely thawed. Raw fish must be removed from ROP package before thawing under refrigeration. CDI - PIC opened packages. REPEAT |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Live small roach observed mop sink. Contact pest control for service. |
| 39 |
1 |
Contamination prevented during food preparation, storage & display |
No |
No |
Yes |
No |
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Box of fries was opened in walk-in freezer. Ice had dripped into box and contaminated the fries. Do not store opened food underneath leaking ice. CDI - PIC discarded fries. // 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Mop head observed on top of opened bag of rice. Do not put mops where they can contaminate food. |
| 40 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing bracelet while preparing food. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 employee in kitchen not wearing hair restraint. Food employees must wear a hat or hair net. 0 pts. |
| 42 |
0 |
Washing fruits & vegetables |
No |
No |
No |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting unwashed head of lettuce. Wash fruits and vegetables before use. 0 pts. |
| 43 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Scoop handles laying in dry ingredients. Store in use utensils with handles out of the top of the food. 0 pts. |
| 47 |
1 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Replace severely rusted shelves in walk-in cooler. Repair walk-in freezer so it does not leak ice on to food. REPEAT |
| 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. Clean conduit lines on ceilings as grease it building up on them. 0 pts. |
| 56 |
0.50 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing on fixture in clean dish area. Replace missing shield. REPEAT // 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee sweat shirt observed on top of bag of bread. Do not store employee personal items where they can contaminate food, clean utensils, or single-use/single-service articles. |