| 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 PIC could not find vomit/diarrhea clean up policy. CDI - PIC e-mailed sample clean up policy. 0 pts. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed placing raw hamburger patties on grill and began to don new set of gloves without washing hands. Wash hands when switching tasks, such as switching from working with raw animal food to working with ready-to-eat foods. CDI - Employee instructed to wash hands and did so correctly. 0 pts. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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. Several thermometers beside smoker have heavy grease buildup on them. CDI - Thermometers taken to be washed in 3-compartment sink. 0 pts. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Macaroni taken out of oven and measured 135F after reheating. TCS foods must be reheated to at least 165F within 2 hours. CDI - Employee put macaroni back in oven and reheated it to above 165F. 0 pts. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Brisket burnt ends and half chickens measured below 135F in hot holding cabinet. Pork stock measured 110F at grill. TCS foods in hot holding shall measure at least 135F. CDI - Items reheated to above 165F. REPEAT |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety No written procedures available for using TPHC for dressings. CDI - PIC e-mailed TPHC sheet to fill out. 0 pts. |
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Cooked cauliflower measured 46F and was actively cooling in sandwich cooler. Use walk-in cooler or freezer to cool TCS foods. CDI - Cauliflower moved to walk-in cooler to continue cooling. Moved to half credit due to improvement from last inspection. REPEAT |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed near soda machine close to dry storage area. Contact pest control for fly treatment. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. At least 5 wet wiping cloths observed on surfaces throughout kitchen at start of inspection. Store wet wiping cloths in sanitizer solution when in between uses. REPEAT |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Ice cream scoop stored in room temperature water. Do not store utensils in water unless it is at least 135F. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gaskets on low boy cooler and sandwich cooler. Replace rusted shelves in walk-in cooler and in sandwich cooler bottom. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace worn wooden cutting board. Cutting boards must be smooth and easily cleanable. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.15 (A) - (C ) Follow required alternative manual warewashing procedures for fixed equipment and large utensils. PIC states wooden cutting board is cleaned with vinegar. All utensils and food-contact equipment must be washed with soap, rinsed with water, and then sanitized. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Detail cleaning needed throughout kitchen on shelves, sides of cooking and holding equipment, and interiors of refrigeration units. Clean areas more frequently. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Shields missing on some light fixtures in kitchen. 0 pts. |