| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
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 at the facility at the hour of operation. CDI- a kitchen employee volunteer to be PIC at the time of inspection. -0 pts- |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
Yes |
No |
REPEAT
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 no CFPM at the facility. PIC will make sure employees get their certification and should have it by next inspection. -1 pts- |
| 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 seems to have no knowledge about EHP. CDI- EHP education provided. -1 pts- |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed food employee washed hands less than 10 seconds. CDI- EHS corrected the employee and hands washed properly at the time of inspection. -2 pts- |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf.
Observed no hand soap at one of the hand sink, and no paper towels at the other handsink. CDI- PIC provided the supplies at the time of inspection. -1 pts- |
| 16 |
0 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer with stickiness on the handle. CDI- thermometer cleaned and sanitized at the time of inspection. -0 pts- |
| 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 containers of cooked chicken, grill onion and peppers, pico, slice tomatoes trying to cool in WIC from a day before, temperature above 41F. CDI- PIC volunteer to discard items.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU. Observed containers of cut lettuce trying to cool from a day before, temperature above 41F. CDI- PIC volunteer to discard items. -1.5 pts- |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
Yes |
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 chicken wings, cooked noodles, raw meats in WIC, above 41F. PIC volunteer to discard items and voluntary closed the business until the WIC unit get look at to ensure it's working properly. VERIFICATION NEEDED within 3 days (1/7/2023) -1.5 pts- |
| 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 foods (cooked chicken, pico, noodles, wings etc...) in the WIC trying to cool with closed tight lids or with plastic tight wrapped when food trying to cool and not able to make it at 41F or below in time and temperature. CDI- PIC discarded items, cooling methods discussed and education provided. -0.5 pts- |
| 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 sauce/water plastic bottles without the label to identify item. Make sure all working containers are label with proper name. -0 pts- |
| 39 |
2 |
Contamination prevented during food preparation, storage & display |
No |
No |
Yes |
Yes |
No |
REPEAT
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of fries in WIF stored on the floor. CDI- PIC moved items above the floor. -1 pts- |
| 47 |
0.50 |
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 WIC ambient temperature at 42F. Technician is on the way to take a look at the unit at the time of inspection. Voluntary closed the business until the WIC unit get look at to ensure it's working properly. -0.5 pts- |
| 48 |
0.50 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
No |
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no sanitizer test kit for the 3 compartments sink. VERIFICATION NEEDED within 10 days (1/14/2023) to ensure the facility obtain the test kit. -0.5 pts- |