| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. - No updated employee health policy in place that includes non-typhoidal Salmonella. No points deducted since this is the establishment's first inspection since the food code changes were adopted. CDI - EHS educated on updated and emailed updated employee health policy which will be in place by next inspection. |
|
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. - No vomit and diarrhea clean up plan in place at time of inspection. No points taken due to this being the first inspection since the new food code changes were adopted. CDI - EHS educated on procedure and emailed educational materials that will be in place by next inspection. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Beef two pieces of flat steaks observed discolored, appearing dark brown colored. CDI - Steaks were voluntarily discarded. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Beef marinade stored uncovered in walk in cooler. Requires covering.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Used single use gloves observed stored with cutting gloves but should be discarded after each use. Used gloves were discarded. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Soiled cutting boards and knives observed upon arrival. PIC stated they were used the day before and left overnight. CDI - PIC cleaned and EHS reminded about proper cleaning frequency. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 on date marking please visit: http://meck.co/FoodSafety - Smoked pork and deli ham, both cut in house by the establishment, were observed not date marked. These items require date marking once they have been cut and should be used or discarded within 7 days from the day they were cut. If put in freezer after being cut, the items need to be date marked for 6 days from the day the items are pulled from the freezer and be either used or discarded after the 6 days. CDI - EHS educated on proper date marking procedures and smoked pork and deli ham were date marked correctly. |
|
32
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed oversized chicharrones pots not able to fit inside 2-comp sink for adequate washing, rinsing and sanitizing. EHS advised PIC to use 3-comp sink in attached restaurant since these pots are used in that portion of the facility. There is no existing variance for using the 2-comp sink and EHS observed process of cleaning in 2-comp sink today. CDI - PIC given the option of using the 3-comp sink in the restaurant or obtaining a variance for the 2-comp sink with an approved procedure for cleaning the oversized pots. PIC chose to use 3-comp sink in restaurant for cleaning chicharrones pots. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Thermometer missing in far left reach in cooler used to store meats for meat market display. CDI - thermometer provided |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Food boxes observed on the floor in the walk in freezer. PIC stated the boxes had been there since the delivery on Saturday. Do not store items on the floor. |
|
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. - Observed ice build up around walk in freezer door - was very difficult for PIC to open. Repair needed. REPEAT. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. - Observed soiled nonfood contact surfaces such as counters, prep areas, and shelving. Clean nonfood contact surfaces more frequently. |