| 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 Establishment does not have a vomit/diarrheal event clean up plan. CDI - Establishment e-mailed sample policy to use. 0 pts. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed preparing raw lamb. Employee discarded gloves and donned new gloves and then went and retrieved a dessert from the walk-in cooler and put it into a to-go container. Employees must wash hands when switching between working with raw foods and ready-to-eat foods. CDI - Employee instructed to wash hands and did so correctly. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee touched piece of cooked salmon with bare hand. Employees must not touch ready-to-eat foods with their bare hands. CDI - Salmon discarded. |
|
23
|
0
|
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 Pastichio prepared on Wednesday was missing a date label. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. CDI - Pan labelled. 0 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of feta cheese stored on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. // 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Container of lemons at self-service beverage area not adequately protected. CDI - Lemons moved behind counter to be given to customers upon request. 0 pts. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee observed portioning taziki sauce into to-go containers. Employee had artificial nails and was not wearing gloves. Employees with painted or artificial nails must wear gloves when working with exposed food. CDI - Employee instructed to don gloves and did so. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed preparing food with bracelet and watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Kitchen employees preparing food without hair restraints. Food employees must wear a hair restraint such as a hair net or hat when preparing food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on prep surface during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Box of disposable cups stored on floor in closet. Single-use and single-service articles must be stored at least 6 inches off the floor. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on doors of sandwich cooler and upright freezer. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Hot water faucet is loose on hand washing sink in kitchen. Plumbing fixtures shall be maintained in good repair. 0 pts. |