|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to new food code. CDI- EHS emailed information including an example plan and poster. |
|
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 a metal pan of veggie burgers dated "10-24 - 10-30" in walk in cooler. Veggie burgers had white mold spore growth on surface. CDI- products voluntarily discarded, PIC stated products should of been thrown away a while ago, and that someone must of forgotten. |
|
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 veggie burgers dated 10-24 to 10-30 that had exceeded 7 day window. Observed veggie burgers date marked "11-29 - 12-6", EHS explained to PIC and employees that first day of prep counts towards 7 day limit, products shall be labeled 11-29 - 12-5 to ensure products stay within 7 day datemarking window. Observed lettuce dated 11-21 to 11-30. CDI- veggie burgers from October dates voluntarily discarded, date labels changed on other pan of veggie burgers to reflect proper 7 day window. Lettuce with incorrect dates voluntarily discarded. EHS explained to employees that first day of opening a product or prep counts towards limit, will date mark accordingly in future. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles with liquid not properly labeled during inspection. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at burger station and under bar service area registering around 50ppm quat sanitizer during inspection. CDI- buckets changed, reading at proper concentration when checked again (around 200ppm). |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes stored without plastic protection and not inverted on shelving above hot box. Ensure these items are protected until used. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units throughout kitchen with damage, splitting and peeling from frame. Observed sides of cutting boards with burn damage. Note: points kept at half, EHS spoke with PIC and products have been ordered and there is an issue with the supply chain. REPEAT. |
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