| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change tasks and not wash hands before donning gloves. Observed employee wash hands improperly and then don gloves to handle food. CDI: Employees educated and properly washed hands. Overall multiple proper hand washes and glove changes were seen throughout inspection. Ensure more follow up with temp personnel is done regarding handwashing. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse off orange in handsink. Observed food debris in handsink at dish area. Observed coffee grounds in handsink near breakfast buffet. CDI: Employee educated on hand sink use. Sink cleaned. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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 commingled with blueberries. CDI: Blueberries were voluntarily discarded. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines with minor build up. Ensure more frequent cleaning.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pan with burgers with some build up. Ensure pans are cleaned between reloading with packages of burgers. CDI: Pan cleaned. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 Establishment must follow the requirements and obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety observed records do not meet requirements for non-continuous cooking. No non-continuous cooking has been done since 4/26. PIC stated that he is trying to eliminate non-continuous cooking within establishment as it is not necessary for most of their banquets due to change in procedure of when food is prepared. CDI: EHS and PIC discussed that records must be completely filled out and retained. |
|
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 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 . Observed cut melons cooling in walk in cooler at 0F/min. CDI: Melons were uncovered and cooled to below 41F by end of inspection. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 . Observed several food items stored in prep tops above 41F including but not limited to cut melons, cut leafy greens, and cheeses. CDI: Items were placed in prep tops from walk in cooler this morning less than 4 hours prior. Items rapidly cooled to 41F. REPEAT VIOLATION |
|
23
|
3
|
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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed yellow beets, red beets, house made apple pie mix, and Cole slaw dated past 7 days.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date marking on several items including but not limited to cooked cod, cooked potatoes, greens, chicken salad, deli meats, tomato paste, and oatmeal. CDI: Items were date marked with prep dates as all were within the past 2 days. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 . Observed cut melons cooling while tightly covered. CDI: Items were unwrapped. |
|
35
|
0.50
|
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 fish in cooler drawer and walk in thawing while still in vacuum package. CDI: Items cut open. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several unlabeled bottles of what PIC identified as oil and water. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed calamari with no handle on scoop. CDI: Scoop removed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked dishes stored as clean. CDI: Items separated for air drying. REPEAT VIOLATION |
|
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 dish machine at the bar has no power to it. Ensure machine is properly working. Facility is currently taking all dishes to the main dish machine in the back. Due to facility not maintaining equipment that it was permitted with, if machine is not properly working during next inspection due to issues outside of sanitization, permit action may be taken. REPEAT VIOLATION |