| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with active ANSI food protection manager certification. At least 1 employee with ANSI food protection manager certification shall be present during all hours of operation. |
|
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 Establishment does not have policy regarding the cleanup of vomit/diarrheal events. CDI - Establishment e-mailed sample policy to use. 0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser in kitchen is out of batteries and not dispensing towels. CDI - Battery changed during inspection. // 6-301.14 Post a handwash sign at each handsink. Hand washing sink at bar and in kitchen do not have hand washing signage. CDI - Establishment given 2 hand washing signs. 0 pts. |
|
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 Raw beef on prep sink drainboard was touching 2 containers of sauces. Raw chicken stored on shelf above raw scallops in walk-in cooler. Raw eggs stored on shelf above cabbage in sandwich cooler. Raw animal products shall be separated from ready-to-eat foods during preparation, storage and display. Raw animal foods shall be stored in accordance to final cook temperatures. Do not store raw chicken above raw fish or seafood. CDI - Food storage order corrected during inspection. REPEAT |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dish machine reading less than 50 ppm chlorine. VR - Verification required within 3 days that dish machine has been repaired. Use 3-compartment sink to wash, rinse and sanitize utensils until dish machine is repaired. //
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Mixer bowl and guards have buildup on them and need to be cleaned. Deli slicer had visible buildup on back side of blade. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be rewashed. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Cooked cabbage prepared at 10AM measured 46F at 2:15PM. Cooked cabbage measured 45F at 3:40PM. Cooked cabbage would not have made it to 41F within 6 hours of preparation. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Cabbage moved to walk-in freezer on shallow pan to cool until 4PM. 0 pts. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Lo mein noodles cooling in sandwich top at 47F. Cooked cabbage cooling in thick portion in bowl in walk-in cooler. TCS foods shall be cooled in equipment that is designed to rapidly cool food, such as the walk-in cooler or freezer. CDI - Noodles moved to walk-in cooler to cool and cabbage moved to sheet pan and moved to walk-in freezer. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pans of food stored directly on floor in walk-in freezer. Food must be stored at least 6 inches off the floor. REPEAT |
|
43
|
0
|
In-use utensils: properly stored |
No |
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. Bowl stored in container of chicken to be used as a scoop. Utensils must have a handle with the handle not stored contacting the food. Do not use bowls as scoops. 0 pts. |
|
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. Torn gaskets present on sandwich cooler doors. Equipment shall be maintained in good repair. Replace torn gaskets. REPEAT. 0 pts. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Buildup present in dish machine. Clean dish machine often enough to maintain it clean and to prevent the recontamination of utensils. REPEAT |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning necessary on speed rack in walk-in cooler and on inside of the sandwich cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. Vast improvement over last inspection. REPEAT. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored comingled with food for restaurant in walk-in cooler and walk-in freezer. Store personal food separately from food that will be sold. Designate a low shelf to store employee personal foods. 0 pts. |