| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
Yes |
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Employees present at beginning of inspection were not aware of requirements of the food code - multiple risk factors out of compliance - date marking, cold holding. PIC present shall have active managerial control of establishment and ensure risk factors are being controlled. CDI - PIC arrived at establishment during inspection and was aware of requirements. Repeat |
| 2 |
0 |
Certified Food Protection Manager |
No |
No |
Yes |
Yes |
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 No employee present during inspection with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification.PIC with certification arrived within 5 minutes of arrival. Establishment has 210 days from the date the permit was issued before points will be deducted for this violation. REPEAT. CDI |
| 15 |
0 |
Food separated & protected |
No |
No |
Yes |
No |
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three containers of RTE food: mac and cheese, and two rice bowls, with plastic grocery bag in contact with top of food. Use food lids or material such as foil to cover food. PIC voluntarily discarded.CDI |
| 19 |
3 |
Proper reheating procedures for hot holding |
No |
No |
Yes |
Yes |
No |
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 yams, chicken, collards, oxtail, and cabbage not reheated to 165 within the 2 hour window. PIC discarded. CDI Repeat |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheddar cheese holding at 47 F. Ambient temperature in the RIC was 47F. RIC needs repair. VR required. Cooling throughout rest of facility, cold holding improved. Repeat
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 . |
| 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 No TCS items in facility that had been made/opened previously had date marking. PIC placed dates of when items were prepared. Repeat. CDI
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 . |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed different sanitizer than label stated. PIC took label off and relabeled sanitizer. CDI |
| 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 handling food with no head covering. |
| 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 multiple food containers stacked wet. Need to air dry first then stack. |
| 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 RIC holding ambient of 47F. Needs repair. |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
Yes |
Yes |
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove outside grills, microwaves, ice machines, and other items in back area that are not necessary to food establishment operation. REPEAT |