| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) New rule from the 2017 Food Code: addition of nontyphoidal Salmonella to Employee Health Policy - 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. CDI: discussion w/ PIC, Tim, and provided literature from DHHS EH |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 New rule from the 2017 Food Code: 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. CDI: discussion w/ PIC, Tim, and provided literature from DHHS EH |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Employee drinks must be in a closed beverage containers and store to avoid contamination to exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink, uncovered, stored at prep. CDI: beverage removed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Hand sinks may only be used for handwashing.-Pf Observed pitcher stored in hand sink. CDI: Pitcher removed; taken to dish for w/r/san. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed box of raw bacon stored beside lettuce & over cheese at prep area. CDI: bacon removed and items voluntarily discarded. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer dispensing when checked after active use. Observed bucket of sanitizer with < 100 ppm quat concentration. CDI: Sanitizer primed by PIC - rechecked; concentration = 100 ppm and bucket remade; concentration =200ppm. Repeat
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed employee temp wings w/out cleaning/sanitizing thermometer. CDI: wings re-dropped and thermometer cleaned/sanitized.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large ice scoop stored in blue holder which was in need of cleaning. CDI: holder and scoop taken to dish machine for w/r/san |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed burgers in hot hold, temp=111F and appeared (raw) not fully cooked. CDI: burgers placed on flat top and cooked to 175F upon re-check |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no CA on table tents for oysters on the half shell Verification visit needed w/in 10 days. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed cut, leafy greens placed directly in prep unit/flip top - temp = 45F; large quantity of greens would not allow for proper cooling. Observed hard boiled eggs and tomatoes cooling while tightly wrapped. CDI: greens taken to walk-in for cooling (see temp chart); eggs & tomatoes uncovered (see chart). Repeat. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use beard guards restrain body hair from contacting exposed food, equipment, and utensils. Observed bearded cook and PIC w/out guards. CDI: masks were donned to cover. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet, tightly stacked cups at wait area. CDI: cups placed in rack to dry. Points not escalated because of improvement noted with pans and containers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be smooth and easily cleanable. Observed deeply cut and stained cutting boards at prep line.
4-501.11 Maintain equipment in good repair. Observed inoperable prep cooler and flip top prep cooler. Repeat. |
|
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. Thorough cleaning needed throughout. Observed build up of residue and grease throughout prep area and on racks and prep refrigeration/flip top surfaces. Repeat. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 &6-201.13 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring in need of re-grouting throughout; observed low area in flooring/re-surfacing needed for beer keg walk-in where water is puddled.
6-501.12 Floors, walls, and heat/ac vents shall be clean. Observed cleaning needed for flooring and walls under and behind equipment and hood grates and ceiling vents in need of cleaning. Also need to address/correct dripping condensate @ hood. Repeat
6-501.16 Store mops for air drying after use. Observed mop stored in dirty water in mop bucket. |