| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. PIC unable to provide signed employee health reporting agreements during inspection. Health policy posted in establishment does not include all 6 reportable illnesses. CDI - EHS provided copies of employee health flyers in both English and Spanish along with paper copy of employee health reporting agreement during 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. CDI by education of PIC. Written procedures left on site during inspection along with flyers in both English and Spanish. 0 point deduction. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. No parasite destruction documentation available for salmon which may be served undercooked. CDI - PIC contacted supplier who emailed copy of document during inspection. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food items not in the cooling process stored uncovered/unprotected in walk in cooler and in walk in freezer. Cover food when in storage. |
|
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. Observed various TCS foods in service coolers and in the WIC with no date marking including opened soft cheese, cooked lobster, smoked salmon, cooked pastas, and more. CDI - PIC applied date marking to foods when prep date was known and discarded items with unknown prep dates. All opened or prepared TCS foods that are kept on site longer than 24 hours must have a date mark present that does not exceed 7 days. When filling working containers from bulk containers, the working container must have the same date as the bulk container and the date must follow the product through use or disposition. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squirt bottles of liquids including oils, wine, dressings, and more with no identification. Label all food items that are not easily identifiable. REPEAT |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed cooked pasta drained and rinsed in sink immediately adjacent to dirty dishes stacked on the sink drain board.
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed various food items stored directly under active condensate drip from WIC compressor/fan unit. Condensate pooled on exterior of food packaging and food containers. Do not store food under condensate drips or under any other source of contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. REPEAT
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil.
Observed various damp soiled wiping cloths laying on equipment surfaces in in kitchen. Observed dry cloths visibly heavily soiled with food residue. Once a wiping cloth has been used and is soiled, place it into sanitizer solution at proper concentration if it will be used again or remove it to soiled linen receptacle. Dry cloths used as pot holders must remain free of food residue and visible soil. When using sanitizer solution in spray bottles, use a clean wiping cloth or a cloth that has been maintained in sanitizer solution. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in unclean bus tub in kitchen. Utensils mixed with food debris and buildup. Items removed to dish area for cleaning. Do not store clean items in unclean containers. |
|
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. Observed active condensate drip from WIC fan/compressor unit. Repair. Observed broken handle on WIF door. Repair/replace.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wooden butcher block table top with heavy pitting needs to be resurfaced to make smooth and cleanable. |