| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
Yes |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control(AMC)- cold holding violations, date marking, cleaning violations, etc. CDI: Education provided. REPEAT VIOLATION. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at the time of inspection. REPEAT. |
| 5 |
0 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
No |
Yes |
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and EHS provided a copy. |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
Yes |
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and plastic container stored as clean soiled with food waste. REPEAT.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food waste buildup inside microwave in kitchen. REPEAT.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup forming on plate inside ice machine. REPEAT. |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
Yes |
No |
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed chicken salad, egg salad, and tuna salad cooling in large reach in cooler. PIC stated food was brought from commissary this morning and some had been scooped out and placed in the display at 6 am. Then the large containers were covered with a lid and placed in reach in to cool. Food failed to reach 41 F by 10:30. CDI - Food was voluntarily discarded by PIC.
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 . |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in display cooler and in prep cooler above 41F. (See temperature log). CDI - Melons, ham and homefries were voluntarily discarded. Other food items were moved to cool in reach in freezers. Large prep cooler is holding at an ambient temperature of 49F. All food was removed and it was placed out of service. Technician is to be called for repair. Display cooler had sliding doors left open when not being used. Doors need to be closed when not in use. 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 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
No |
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 Observed turkey bacon, corned beef, pastrami, and roast beef in small prep reach in with no date labels. Observed home fries, melon/fruit cups, and ham in display case with no dates. CDI - Date labels were correctly added. Items in display case were voluntarily discarded.
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 . |
| 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 Observed egg salad, chicken salad, and tuna salad cooling in reach in in large containers with the lids sealed on. PIC removed the lids to allow food to cool. Food failed to cool within an hour from lids being removed. Food was too thick and in too large of containers. CDI - Food was voluntarily discarded.
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 . |
| 38 |
0 |
Insects & rodents not present; no unauthorized animals |
No |
No |
Yes |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. CDI - Back door was closed. |
| 41 |
1 |
Wiping cloths: properly used & stored |
No |
No |
Yes |
Yes |
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wiping cloths stored on top of prep surfaces. CDI: Employees removed towels. REPEAT VIOLATION. |
| 47 |
1 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small red cutting board and large white cutting board scored. PIC voluntarily discarded red cutting board. REPEAT VIOLATION. |
| 49 |
0.50 |
Non-food contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food debris on shelving around and under grill. Observed dirty cardboard used to line shelving. Needs cleaning. REPEAT. |
| 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 employee phone, wallet, and keys stored on prep table or on shelving with food/single service items. |