| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) 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. - Observed PIC training staff on all required illness except salmonella (non typhoidal). CDI- Per state guidance education provided. PIC provided with MCPHD new employee health policy document. |
|
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. - PIC unable to provide documentation of a written vomiting and diarrheal clean up event. CDI- Per state guidance no point deduction occurred. PIC provided with a written MCPHD vomit and diarrheal clean up procedure. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed several containers of food at 41F or below uncovered in storage. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. -REPEAT- Observed qat sanitizer activity being used at 100 ppm qat. CDI- PIC had employee changed sanitizer to 400 ppm qat and re wash and sanitize food contact surfaces that were improperly sanitized. EHS observed bottle of sanitizer low. PIC had employee change out bottle. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - Observed tuna salad cooling since 9:30AM according to PIC still at 46F. EHS observed the item at 46F at 1:30PM. CDI- PIC voluntarily discarded the item. Also observed ground raw beef cooling for 60 mins with a rate of change less than required, see temp chart. CDI- PIC moved all four bags of raw ground beef to walk in cooler to quickly cool. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 cooked beets without a date. Observed a turkey chub dated 12/10. CDI- PIC voluntarily discarded the items. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use spray bottle of windex not labeled. CDI- PIC labeled item.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed bucket of sanitizer stored on meat case and not in use. CDI- PIC moved item. |
|
33
|
0.50
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. -REPEAT- Observed cut tomatoes placed in flip top at 43F before being cooled. Observed four bags of ground beef stacked together placed into a reach in and not meet proper cooling parameter. Observed tuna salad placed into display case prior to being cooled to 41F and not cool properly since 9:30AM. See temp chart. CDI- PIC voluntarily discarded tuna salad. PIC was able to place tomatoes on 4hr tphc and move ground beef un stacked and placed in walk in cooler. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf- Observed a customer self service cake without any label. CDI- PIC provided labels of all required items and allergens. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed employee preparing RTE foods while wearing watches and bracelets on the wrist. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -REPEAT- Observed several scoops in food products. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed boxes of to go cups, containers, napkins, aluminum containers, and plastic containers stored on the floor in dry storage. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves.
4-502.11(A) Maintain utensils in good repair. - Observed plastic containers with burns and cracks throughout the kitchen. CDI- PIC voluntarily discarded the items. |
|
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 bar area. However, PIC does not have a high temp testing device. CDI- Per state guidance no point deduction occurred. Education provided and point deduction shall occur on next inspection if violation occurs. |
|
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 shelving, cold holding equipment, and storage containers in need of cleaning due to food debris build up. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P- Observed spray arm below flood rim level. A VR will occur within 3 days to ensure gap is provided. |