|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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. Observed written employee health policy did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC. |
|
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. Observed no written vomiting and diahrrea cleanup procedures. CDI, updated procedures emailed to PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Oberved goat cheese and mozzerela cheese overstacked in prep cooler between 45-48 degrees F. CDI, overstacked cheese voluntarily discarded. |
|
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 marinara sauce cooling in tightly covered container at 49 degrees F at 4:05. At 4:48 marinara sauce was at 48 degrees F. Cooling calculation indicated method not effective to ensure product reaches cooling parameters. CDI, foods transferred to shallow uncovered container and relocated to low reach in freezer to rapidly cool. Observed feta cheese cooling in tightly covered container at 48 degrees F in 2 door reach in. CDI, feta relocated to rapidly cool. Repeat. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in soiled holster. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying cleaned equipment at 3 compartment sink. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed wash water at 101 degrees F. CDI by instruction to refill vat to greater than 110 degrees F if manually warewashing. CDI, employee to send equipment through dish machine to clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation on filters of ice machine. Clean. |
|