| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: Educated and provided the PIC an updated Employee Health acknowledgment form to properly inform food employees. |
|
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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION:
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink inn meat prep room blocked by cart. CDI: cart was relocated. Points were not escalated due to different code violation. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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 pineapples being prepared at the same time as raw meat in 2 comp sink of meat prep room. CDI: pineapples were moved to 1st floor coolers separate from raw meat. Discussion with manager to discontinue preparing pineapples in this room since it is designated for meat preparation. Observed raw sausage stored above potato salad inside meat WIC. CDI: storage order was corrected.
Complaince visit will be conducted in 10 days to ensure cross contamination and storage order has improved/in compliance. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some knives on magnetic knife holder on 1st floor with visible food debris remaining. CDI: knives removed and taken to the dishmachine in basement.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed chemical dishmachine in basement with sanitizer container empty and concentration at 0ppm. CDI: container was changed out and dishmachine now at 100ppm. Ensure staff members that close are checking containers of sanitizer before leaving.
Points were scaled back due to improvement. |
|
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 rice and cooked veggies inside walk-in cooling while tightly wrapped. CDI: products unwrapped and allowed to rapid cool. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed smoked salmon thawing at room temperature inside meat prep room. CDI: salmon moved to WIC. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
REPEAT VIOLATION:
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at basement area close to ice machines and on 1st floor by back bar dishmachine. Contact Ecolab for service. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees in meat prep room handling meat without hair restraints. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT VIOLATION: 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloths being stored under cutting boards inn meat prep room. |
|
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 cutting boards with deep cuts and worn on shelves in basement floor kitchen. |