|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
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 . - REPEAT - Observed multiple stacks of dishes with stickers and/or sticker residue. Ensure stickers/sticker residue are removed completely during washing process. - CDI - PIC moved dishes with sticker/sticker residue to dish machine area to be properly cleaned. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf - Observed dinner menu lacking asterisks to indicate which food items are offered raw or undercooked. - VR - Verification required within 10 days to ensure menus have been corrected.
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf - Observed breakfast and dinner menus lacking disclosure statement. - VR - Verification required within 10 days to ensure menus have been corrected. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of sanitizer stored above packets of sugar, Splenda, etc. - CDI - PIC moved sanitizer spray bottle. |
|
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 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 . - REPEAT - Observed raw sausage links cooling in a covered, deep container. Sausage links did not decrease in temperature over a one hour period. Observed sliced turkey stacked high cooling in a bowl uncovered. Turkey only cooled 1F over a one hour period. - CDI - PIC placed sausage links and turkey on sheet trays and moved to WIC to aid in cooling process. Both items had only been cooling from prep for about 45 mins per PIC. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed several stacks of dishes stored wet. Allow dishes to air dry before stacking. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT - Observed dish machine at bar area without power and therefore not operational. PIC provided quotes from multiple vendors to show facility is actively working towards fixing dish machine. EHS did not observe any issues with facility taking dishes to back room to be cleaned. PIC stated the dish machine should be fixed by the end of the quarter. |
|