| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. CDI by education of PIC. Written procedures provided during inspection. 0 point deduction. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed in use employee fast food beverage and fast food meal sitting on top of flip top cooler in main food prep area. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee using hand sink to wash knife. CDI - PIC directed employee to wash utensils in the dish area and not in hand sink. Knife taken to dish machine for cleaning. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed produce items stored directly above ready to eat foods in the WIC. CDI - reorganized.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to handle personal cell phone and then continue on to food handling duties with same soiled gloves. Observed employee use gloved hands to handle raw shell eggs and then continue on to handle clean and sanitized food contact items with same soiled gloves. CDI - EHS and PIC directed employees to change gloves and wash hands. Gloves changed and hands washed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/pink organic buildup on interior surfaces of bulk ice machine.
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 . Observed quat dispenser at 3 part sink not providing sanitizer at proper concentrations consistently. PIC noted he has had to manipulate the dispenser in order to provide solutions at proper concentration. During inspection today, dispenser providing quat at less than 100ppm. CDI- PIC manually adjusted to obtain proper concentration. Repair/service dispenser in order to consistently provide quat at proper concentration and replace bottles that are testing below standard. REPEAT |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
Yes
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory on “specials” menu which contains duck that can be cooked to order. CDI - menu re-printed during inspection to add consumer advisory reminder and disclosure information for duck. PIC noted that seafood items on the specials menu are fully cooked at this time. If fish/shellfish items on specials menu are cooked to order, add asterisks denoting them as part of consumer advisory and provide parasite guarantee. REPEAT |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish thawing in standing water at 3 part sink. CDI - fish relocated to sink and placed under cold water flow for thawing. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of food and shell eggs stored on rack sitting directly on floor of WIC. Store food at least 6 inches off of floor. |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food wearing either no hair restraint or with ineffective hair restraint. REPEAT. No point escalation as other employee hygiene standards observed to be met. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting unwashed vegetables. Wash produce prior to use in food prep sink. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple cases of single service food packaging items stored directly on floor in basement. Store items at least 6 inches off of floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 3 in use household Whirlpool freezers and one additional upright freezer unable to determine if ANSI or equivalent in use in basement for storage of restaurant food items. Cold holding equipment in use in the establishment must meet ANSI or equivalent standards for commerical food service use. Remove/replace. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT
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. REPEAT
Observed flooring throughout kitchen area and basement storage area in need of repair with missing/damaged baseboards, cracking, low grout lines, and more. Observed accumulated dark buildup on flooring under equipment in kitchen and accumulated debris and standing unclean water on flooring in basement area. |