| 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 PIC with updated Employee Health acknowledgment form to properly inform employees. |
|
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 a knife stored in one of the handsinks in the kitchen. CDI: knife removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from one of the handsinks in the kitchen. CDI: paper towels were provided. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed par cooked chicken on sheet pans inside walk-in cooler in banquet kitchen and main floor kitchen. Observed no approved procedures in place. CDI - reviewed and e-mailed updated NCC paperwork to complete. Directed PIC to discontinue process and fully cook chicken until paperwork is completed and approved by EHS.
Compliance visit is needed in 10 days to ensure paperwork has been completed. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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 ROP soup and sauces dated 12/20 and pulled pork dated 3/3 that expired past 7 days. CDI: products were discarded due to process not being approved and out of date.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed a rolling rack with sheet trays of baked potatoes, white rice, quinoa, farro, and beets inside walk-in cooler that was made yesterday without date. CDI: items properly dated; by directive to discard if product was made over 24 hours ago. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. According to executive chef, facility is conducting sous vide without an approved variance. CDI: directed to discontinue process and remove/discard food from facility until variance is submitted and approved.
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed ROP cooked meats, soups, sauces in facility including Alfredo sauce, tomato soup, crab cakes, pulled pork, etc. inside walk-in cooler and freezer. Facility has not obtained approval from the Health Department for this process. CDI: directed to discontinue process and discard/remove food from facility until HAACP is submitted and approved. |
|
32
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety. Observed sous vide and ROP of cooked meats being conducted without a proper variance approval. CDI: reviewed and e-mailed PIC all needed paperwork that needs to be completed. |
|
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. Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provide in order to comply. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 fan covers inside walk-in cooler with dust buildup.
6-101.11/6-201.11 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. Observe paint peeling on floors especially at dish area. Observed low grout areas in kitchen. Observed missing/cracked baseboard tiles by walk-in cooler and walk-in freezer. |