| 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 2 employees were quizzed on the establishment's employee health policy. Both employees were unsure of policy or where it was located. Ensure employees are trained on the symptoms and illnesses that must be reported to the manager. Ensure that staff know where it is posted or where to find the policy. CDI - Employees shown employee health policy posters on wall. 0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not at hand washing sink at bar. CDI - PIC placed paper towels beside sink. 0 pts. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 Sink and surface sanitizer measured 0 ppm on test strip and 1 lid was sanitizing in it. CDI - Manager switched out bucket of sanitizer and then it measured at appropriate concentration. 0 pts. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Chicken corn chowder and tortilla soup were only reheated to 155-160F before placing in steam table. Smoked tomato jack measured 110F in steam table after reheating. Ensure foods received in commercial packaging are reheated to 135F prior to hot holding. Ensure TCS foods that are cooled or prepared in the establishment are reheated to at least 165F. CDI - Items reheated in pots to above 165F. |
|
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 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 . Blue cheese stuffed olives at bar measured 55F. Portioned chicken in sandwich top measured 48-54F. Maintain TCS foods in cold holding at 41F or less. Blue cheese olives moved to cooler and portioned chicken chilled in blast chiller. 0 pts. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 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 . Deep pan of penne noodles were cooling in upright cooler. Use shallow pans and equipment designed for rapid cooling, such as the walk-in cooler or blast chiller. CDI - PIC moved pasta to sheet pan and placed in walk-in cooler. REPEAT |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tuna was thawed in walk-in cooler and was still in vacuum packages. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - PIC opened all vacuum packages. REPEAT |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed in establishment, primarily in dry storage area. Contact pest control for fruit fly treatment. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Cloth towel observed touching roll on speed rack. CDI - PIC discarded bread roll and moved towel. 0 pts. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Cut fruit at bar still had stickers on them. Fruits and vegetables must be washed unless they are received in a pre-washed state. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean towel bags on floor in office. Store clean linen at least 6 inches off the floor. 0 pts. |
|
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. Box of to-go trays stored on floor in dry storage area. 0 pts. |