|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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 newly adopted food code. CDI- EHS emailed information including an example plan and poster. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
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 Observed several products reheating in a steam table that was not turned on during inspection. Products (steak and cream corn) were holding around 110F to 120F. PIC and employees stated that products are typically reheated on stove and placed into hot holding wells. When asked by EHS, employees stated that products were reheated to about 145F or so before being placed into hot holding. Without intervention, products would not of been properly reheated to 165F. CDI- EHS discussed reheating, emphasized the importance for products to be reheated to 165F before being placed into hot holding wells. Products (steak reheated to 174F, creamed corn reheated to 185F) were properly reheated for hot holding during inspection. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed a couple of products with no date mark during inspection, including a chub of ham and a container of chicken salad. CDI- PIC stated chub of ham was cut this morning, labeled during inspection. PIC found employee responsible for date marking salad area, found that chicken salad was pulled from larger stock in the reach in refrigerator, date did not follow product. Chicken salad labeled during inspection. REPEAT.
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 a few products that had exceeded the 7 day limit or had been mislabeled, including feta cheese, goat cheese, cooked linguine and roasted tomatoes. CDI- feta and goat cheese voluntarily discarded, EHS discussed date marking requirement for soft cheeses like feta/goat cheese. Linguine voluntarily discarded. Roasted tomatoes were mislabeled, correct label (12-19) was placed on product during inspection. REPEAT. |
|
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 a few shakers and containers with seasonings with no label. |
|
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 a couple of boxes of fries on the floor in the walk in freezer. |
|
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 cold holding units throughout kitchen in need of replacement, ripping and peeling from frame. Specifically in reach in units below flip tops, walk in cooler gaskets. EHS showed PIC specific gaskets in need of replacement during inspection. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few colored individual cutting boards with deep grooves, no longer smooth and easily cleanable. Resurface or replace. |
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