| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A - C & E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated acknowledgment form to properly inform employees. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee drink stored on top of dishmachine. Observed uncovered drinks stored on prep tables in the kitchen. CDI: drinks were discarded. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION: 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink at dishmachine area blocked by 2 carts. CDI: carts relocated.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from handsink close to dry storage area. CDI: paper towels were provided.
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap not available at handsink at dishmachine area due to battery in dispenser not working properly. CDI: dispenser was fixed and soap is now made available. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed molded pumpkins and beets inside WIC. CDI: food was discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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 sausage stored above casserole inside ziplock bags in walk-in freezer. CDI: storage order was corrected.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food inside walk-in cooler not covered. CDI: food was covered. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers, sticker residue, and food debris on pans at Stoke Kitchen area and Banquet Kitchen. CDI: pans removed and taken to dishmachine area to be cleaned.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in Stoke kitchen area with build-up. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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 on date marking please visit: http://meck.co/FoodSafety. Observed turkey gravy dated 11/21, 2 pans of salad dated 11/22, and trout dated 11/24 that expired past 7 days. CDI: all items were discarded.
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 on date marking please visit: http://meck.co/FoodSafety. Observed items on cooling on speed racks cooling from last night without an date label. CDI: items dated. Observed egg nog not dated at bar area that was opened on Saturday. CDI: product discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT VIOLATION:
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical bottles not labeled in Stoke Kitchen area and bar area. CDI: proper labels placed. Points not escalated due to improvement. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in bar area. Contact pest control for service. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT VIOLATION:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor inside walk-in freezer and dry storage room. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on shelf wet stacked.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying plates coming out of dishmachine. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
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. Establishment does not have a thermometer for testing hot water temperatures for high temp dishmachine. CDI: educated the PIC on appropriate equipment that they must provide in order to comply. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving inside walk-in cooler with debris. Observed cleaning needed inside drawers at Stoke main kitchen prep/cooling area. Observed fan covers with build-up inside walk-in cooler. |