| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
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 no updated employee health policy that includes non-typhoidal salmonella. CDI: EHS provided PIC with a copy of the updated policy. |
|
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 Observed no vomit and diarrhea plan on site. CDI: EHS provided PIC with a link to the state plan via email and explained requirements. |
|
8
|
0
|
Hands clean & properly washed |
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 dry hands before turning off faucet without recontaminating hands.-P Observed employee turn off faucet with bare hand. CDI: EHS educated employee on proper handwashing. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 shell eggs stored over fruit in the walk in cooler. CDI: fruit was relocated to prevent contamination. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed orange juice sitting on counter in server area. Juice was above 41F. Employee stated that if the juice has been out for just an hour or so that they save it for the next day but if it has been out for a while they will discard it. CDI: Juice voluntarily discarded at the end of the meal today (930). EHS reminded staff that if product cannot be held at 41F and below constantly it must be placed on TPHC and discarded either at the end of service if less than 4 hours, or when 4 hours has passed. Observed cut melons and French toast egg mix holding above 41F. PIC stated that they were on the counter this morning for some time while she filled orders. CDI: Items were rapidly cooled. These items must be brought out of refrigeration for use. If they continue to not be able to be maintained at 41F or below, they must be placed on TPHC and discarded either at the end of service if less than 4 hours or when 4 hours has passed. EHS noted that facility has no “work-out-of” refrigeration such as a prep top or reach in cooler. Based on food flow and observations today as well as reviewing previous inspections, EHS strongly recommends that this type of cooler be added or items will need to be held on TPHC. See #31.REPEAT VIOLATION Failure to maintain food at proper temperatures will result in permit action. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 charcuterie meat and cheese boards in walk in cooler with no date. CDI: PIC stated these were from a party on Saturday and not going to be used. EHS reminded PIC that items from events that will not be used must be discarded if not properly date marked and held. Items voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cut melons cooling from use in walk in cooler while tightly covered. CDI: Melons uncovered.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has no work-out-of refrigeration (ex: prep top, reach in). Items used during service to prepare meals such as French toast egg mix and cut melons (see #20), were above 41F due to employee needing to retrieve them from the walk in for each order. Facility must provide work-out-of refrigeration, utilize methods to keep items at or below 41F, or put these items on TPHC. Failure to maintain product at proper temperatures will result in permit action. VERIFICATION REQUIRED |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed prep area of kitchen has a concrete ceiling that is not smooth and easily cleanable. Observed some floor tiles with large gaps making the floor no longer smooth and easily cleanable. Facility has wooden floors underneath. REPEAT VIOLATION |