| 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. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee washing hands at handsink near cook line and turned off faucet without a barrier. CDI- hands rewashed properly, EHS discussed handwashing procedure with PIC and employees, proper handwashing observed by end of inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a container of raw chicken stored above a container of waffle mix (made w/ pasteurized eggs) in the reach in unit near the cook line. CDI- container of raw chicken moved to bottom row, EHS discussed proper storage order with PIC.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few products in cold holding reach in units with no covering, including quiche and pico. REPEAT. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener spike with significant food debris buildup. Observed a vegetable chopper stored as clean with food debris on food contact surfaces. CDI- equipment brought to dish machine and cleaned during inspection.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall of ice machine with black and pink buildup, in need of cleaning. REPEAT. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 several products in flip top unit with no date label, including tuna salad, pasta salad, cut ham and cut turkey. Through discussion with PIC, products are left in prep units overnight. CDI- PIC able to identify date of products in prep table by checking larger stock in walk in cooler. EHS explained that the date must follow the product from the larger stock. All products properly labeled during inspection. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a box of chicken thawing on prep surface, in room temperature air. CDI- box of chicken moved to walk in cooler to finish thawing before prep process. |
|
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 squeeze bottles with no label during inspection. |
|
39
|
1
|
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 box of raw eggs stored on the ground in walk in cooler. Observed a box of milk stored on the ground under shelving in walk in cooler. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor near cook line. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked together at dish pit. Ensure air drying before stacking together. REPEAT. |
|
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. Observed a few single-use/single-service items stored on the ground in office/dry storage area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several individual colored cutting boards with deep grooves and staining, no longer smooth and easily cleanable. Ensure cutting boards can be effectively cleaned and sanitized. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed containers next to cook line with food debris and splatter, in need of cleaning. Observed gaskets on walk in cooler in need of cleaning. Observed gaskets on reach in unit with food debris. Observed top of dish machine with food debris buildup, in need of cleaning. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 flooring at cook line and throughout kitchen with broken tile, not maintained in good repair. REPEAT.
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 floors in walk in cooler under shelving with food debris buildup, in need of cleaning. REPEAT. |