|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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, facility did have poster on wall with information. EHS explained that a written procedure is needed according to new food code. CDI- EHS emailed information including an example plan and poster. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several products in small flip top unit holding above 41F, see temperature chart. PIC stated he was unaware of the unit having any issues. EHS checked internal ambient thermometer, holding at 45F. CDI- all TCS foods voluntarily discarded in unit. PIC decided to turn temperature dial down and unit was holding at 37F within 15-20 minutes. PIC stated he thinks someone accidentally turned the dial down when placing a container into the reach in portion of the unit. EHS continued to check unit multiple times and unit was holding at 37F by the end of the inspection. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Observed several products with no date mark during inspection, including cooked Brussel sprouts, cooked pork belly, bolognaise sauce and goat cheese. CDI- PIC was able to identify date of prep for each product, identified risotto and bolognaise and pork belly as cooked on Saturday and Brussel sprouts cooked yesterday and goat cheese opened yesterday. REPEAT. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles and containers of spices/salts with no label. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish washing employee towel drying dishes during inspection. Equipment/utensils must be air dried before putting away as clean. |
|
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 individual cutting boards in need of replacement or resurfacing, deep grooves and no longer smooth and easily cleanable. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 ceilings above standing reach in units with dust buildup, in need of cleaning. REPEAT. |
|