| 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 no written clean up procedures on site. EHS provided PIC with a copy of the state plan. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee contact ready to eat, cut melons with barehands. CDI: Melons were washed properly. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw eggs in prep top behind pasteurized eggs. CDI: Items reorganized. REPEAT VIOLATION
3-302.11(A)(1) Separate the different types of raw animal foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw sausage stored over raw bacon in walk in cooler.CDI: Items reorganized.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed berries stored above ready to eat items in reach in cooler. CDI: Products reorganized. REPEAT VIOLATION EHS provided PIC with storage order stickers today during inspection. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed employee par-cook airline chicken and then not properly document information such as initial cooking time, and cooling; and no proper label about product being parcooked was present for storage. CDI: Items written on chart during inspection.
NOTE: EHS worked with PIC to approve an updated procedure in compliance with 2017 food code. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed items in small prep top above 41F. All items above 41F were double panned. CDI: Items voluntarily discarded. |
|
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 feta from 10/5 in prep top. CDI: Product voluntarily discarded. Observed feta, Canadian bacon, and sliced ham in walk in with no dates; and chicken wings in reach in with no date. CDI: Items properly dated as all were from within 48 hours. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon in cooler drawer thawing while still in vacuum package. CDI: Items cut open. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed berries that employee stated are washed stored in original container after washing. CDI: Items washed. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking food with no hair restraint upon entering kitchen. CDI: Employee donned hat. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls stored as clean. CDI: Bowls rewashed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed bar dish machine not functioning. All bar ware is going to the back dish machine for cleaning. Ensure equipment is repaired or replaced. REPEAT VIOLATION Due to volume the temporary change to using the back dish area is acceptable. |
|
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 no max/min thermometer on site for hot water dish machine. CDI: EHS educated PIC on required equipment. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling area in banquet storage hall with water stained ceiling tiles. Observed flooring tile cracked as you enter main kitchen and in back prep area. PIC stated that the facility is going to go through a remodel beginning November 12, 2021. REPEAT VIOLATION |