| 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. CDI by education of PIC. Written procedures left on site during inspection. 0 point deduction. |
|
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 shell eggs and raw bacon stored directly above ready to eat food in upright cooler. CDI - raw bacon and eggs relocated to lower shelf.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce items stored directly above washed and ready to eat produce in upright cooler. CDI - unwashed items moved to bottom shelf. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with buildup on blade. CDI - can opener relocated to dish area for cleaning. |
|
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. Observed whole cooked roast beef on countertop at 61f placed into upright freezer for cooling at 8:40 am still at 61f at 9:20am. CDI - roast beef cut into pieces and placed into ice bath to quickly cool. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed whole roast beef cooling wrapped in freezer at improper rate (see #20). CDI - roast cut into smaller pieces and placed into ice bath to quickly chill. REPEAT |
|
34
|
0
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf. Observed whole raw vegetable medley cooked for holding maximum temperature achieved 119f. CDI- vegetables returned to stovetop to finish to at least 135f. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies present in kitchen - especially in dish area. Contact PCO for service. REPEAT
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly strip hanging in dish area covered with dead small flies. Remove dead insects. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket on upright cooler needs replacing. Observed continued condensate leak from compressor inside of upright freezer with accumulated condensate drip page on interior surfaces of cooler. Repair. REPEAT - no point escalation during inspection today due to improvement in equipment - repair of dish machine and other coolers completed. Service request for gasket and condensate leak in place. |
|
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. CDI by education of PIC. PIC indicated a holding thermometer is on order. 0 point deduction. |
|
49
|
1
|
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. Observed various non-food surfaces of equipment including legs of tables, shelving, interior of cooler units, exterior of storage containers, etc. with buildup need cleaning. REPEAT |