| 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 employee health policy did not include non-typhoidal salmonella. CDI: EHS provided PIC with updated health 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 written vomit and diarrhea plan on site. CDI: EHS emailed PIC a link to the state written plan and explained requirements. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed dish machine sanitizer at 0ppm chlorine. CDI: Dish machine tubing was replaced by owner during inspection and machine tested at 100ppm. Observed sanitizer at 3-comp sink at 0ppm chlorine. CDI: Stock solution was no longer at stock concentration. Solution changed to a fresh stock bottle and reading at 100ppm chlorine. REPEAT VIOLATION
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in upstairs bar with heavy black build up along chute and top of ice machine. CDI: Ice machine cleaned during inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed shredded cheese in pizza station cooler still cooling from yesterday above 41F. CDI: Product voluntarily discarded. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of mashed potatoes at 120F in hot cabinet. CDI: Product rapidly reheated to over 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned dressings, sour cream, and salsa in prep tops above 41F. CDI: Products voluntarily discarded. EHS recommends placing these items on TPHC or putting less product in the prep top with ice to properly maintain temperatures. New cold holding method must be verified by PIC to ensure temperatures of product are held properly. REPEAT VIOLATION Improvement from previous inspection based on no food being above 45F. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chopped chicken in salad cooler cooling while tightly wrapped in a reach in. Observed shredded cheese for pizza station cooling while tightly wrapped in reach in cooler. CDI: Cheese voluntarily discarded. Chicken rapidly cooled in walk in cooler on a sheet pan. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
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. Observed ROP tuna thawing in cooler drawer still in ROP environment. CDI: Tuna bags were cut open. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoop handle for flour and sugar stored down in product. CDI: Scoops removed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed lid for flour is cracked and broken. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed corner guard missing on left of threshold as you walk to storage hallway. Observed flooring is somewhat soft and water leaking from grout when tiles are stepped on at the 3rd compartment of the produce sink. |