| 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- template policy given to PIC for use. Educated PIC on requirement. |
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
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 open can of Coke stored on counter next to expo station with garnishes. Observed open cup on cutting board at cook line. CDI- beverages discarded. Repeat violation. |
|
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 use bare hands to turn off faucet. CDI- employee educated and rehashed hands. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed chef use bare hands to place cheese on chicken parm before placing in broiler to melt. Chicken was 130F when removed from broiler. CDI- placed back in broiler to be heated to a minimum of 145F. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -P. Observed bag of clams in walk in cooler without tag. CDI- tag placed with product. Observed several recent oyster tags without dates of last one sold recorded. CDI- tags dated with estimated date sold. Improvement noted so point deduction remained same. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee leaving work station and returning to continue preparing food without changing gloves and washing hands. CDI- by education; employee washed hands and changed gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse wat'er for sanitization when using the dish machine. -Pf. Observed dish machine not reaching 180F on rinse cycle. CDI- booster heater wals not turned on. After turning on booster heater machine reached above 160F according to maximum reading thermometer. :
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several scoops and brushes stored as clean in drawers. CDI- placed at dish area to be rehashed.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with residue.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer in red buckets and directly from dispenser 0-100ppm quat. CDI- dispenser adjusted. Buckets and sink refilled with 200ppm quat sanitizer for use. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed blue cheese and blue cheese dressing at salad station above 41F. CDI- product discarded. |
|
23
|
0
|
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 one container of orzo soup in walk in cooler past 7 days. CDI- discarded. All other items in compliance with date marking requirements. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed lobster meat on time then later placed back in walk in cooler. CDI- product discarded. Observed no time stamp on spinach holding in container under counter on cook line at 60F. CDI- discussed with PIC that product must be on time as public health control or maintained less than 41F. Placed in walk in cooler to rapidly chill until process is determined. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled towels on line not being stored in sanitizer buckets. |
|
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. CDI by educating PIC on new requiremtent. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. General cleaning needed of equipment and shelving on cook line and non-food contact surfaces throughout. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Observed walls and ceilings at dish area soiled and in need of cleaning. General cleaning needed of floors under shelving and equipment throughout. |