| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items: Dishmachine not properly sanitizing due to the tubes mixed up and parasite destruction letter needed for the salmon. Food Safety Checklist tool can be found at: http://meck.co/FoodSafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for these types of events.
**For more information please visit: http://meck.co/FoodSafety |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for the salmon. CDI - PIC provided documentation |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a cardboard box filled with washed greens stored over ready to eat foods on speed rack in the walk in cooler. Recommended that the PIC transfer the washed produced to a clean container.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dishmachine not properly sanitizing. This was due to the fact that the chemical tubes were mixed up. Chemical company was contacted to repair. CDI- Chemical company repaired unit during the inspection.
4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed the “clean” slicer with some dry food debris and residue on the blade. CDI -PIC rewashed during the inspection. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso and cooked pork below 135F under the heat lamps. CDI - PIC voluntarily discarded the food. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 Observed mozzarella and hard boiled eggs not properly date marked. CDI - PIC voluntarily discarded. -REPEAT- Some improvement, half demerits taken.
**For more information on date marking please visit: http://meck.co/FoodSafety |
|
24
|
1.50
|
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. Observed no TPHC procedures for the chips. Chips did not have a time stamp, PIC stated chips were prepped at 915AM. Allowed to time stamp and Provided TPHC form to PIC.
TPHC procedure template may be found at: http://meck.co/FoodSafety |
|
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 lettuce from this morning cooling in the walk in covered. CDI - PIC uncovered the lettuce to rapidly cool to 41F or below. -REPEAT-
*For more information on proper cooling procedures please visit: http://meck.co/FoodSafety |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee sweater stored on food supplies. |