| 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 PIC unable to provide written procedures for vomiting and diarrheal clean up events. CDI- EHS provided written procedures to PIC. Per sate guidance no point deduction shall occur during first documentation of non compliance. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed bar hand sink with fruit food debris inside. CDI- PIC had employee clean sink out. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce stored above washed produce in the walk in cooler. Observed unwashed produce stored above RTE foods in the walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed three produce slicers and large lettuce hopper stored clean according to PIC with food debris left on them. Observed several metal containers and spoons with food debris left on them. CDI- PIC had an employee clean all items during the inspection properly sanitized. |
|
23
|
1.50
|
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 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 75 pounds of prime rib, according to PIC, without a date mark. According to employees items were cooked within the past several days. No official date was to be noted. Observed three sixth pan containers of chicken dated for today 12/9 however PIC stated the item was cooked and cooled yesterday. Observed a gallon of milk without date. PIC stated it is in known when gallon was opened. CDI- PIC voluntarily discarded all items. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf- Observed raw/undercooked tuna tacos on happy hour menu on the menu without an asterisked to footnote the consumer advisory disclosure and remainder. A VR will occur within 10 days to ensure the item is correct. |
|
33
|
0.50
|
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 sliced tomatoes, diced tomatoes, noodles, buffalo sauce, red sauce, white sauce and eggs all either placed into service or covered before being cooled to 41F or below. CDI- PIC moved all items uncovered on sheet pans and ice baths in the walk in or freezer as needed to quickly cool. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several if not all sanitizer buckets with in use wiping cloths in sanitizer at or below 100 ppm qat. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed apples stored as washed with stickers left on them. |
|
47
|
0
|
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 portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves. PIC stated a system will be put into place to ensure cutting surfaces are smooth and free of deep cuts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed high temp dish machine in facility. PIC was unable to proved a max temp measuring device. CDI- Per state guidance no point deduction occurred. PIC informed a measuring device is needed before next inspection and if not point deduction and vr will occur. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 hard to reach areas of equipment in need of cleaning due to food debris and food residue. |