| 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 Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events to establishment |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand soap container sitting in the basin of bar area hand sink during inspection. CDI - Hand soap was removed from basin.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump out of temperature heavy cream in bar area handsink. CDI - EHS coached employee on proper usage of hand sinks. Hand sink was removed from service until proper cleaning and sanitizing of basin could occur.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed rear area kitchen hand sink without paper towels. CDI - PIC replaced paper towels. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 bin of covered, cut cherry tomatoes beneath unwashed produce. CDI - PIC relocated cherry tomatoes to proper shelving to prevent potential contamination.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed Carolina sauce bucket in WIC uncovered after employee filled service pitcher of sauce. CDI - PIC placed cover back on sauce bin. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed bar area dish machine not dispensing sanitizer when washing glasses. Glasses were rotated to kitchen area ware washing. Verification of bar area dish machine will occur no later than 09/30/2022 |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tater tots and sweet potato fries on service area HH under lamp at 99F and 105F, respectively. Observed ribs in hot cabinet 1 at a temperature of 129F. CDI - PIC voluntarily disposed of tater tots and sweet potato fries. PIC rotated ribs to steamer to be reheated to 165F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shrimp holding in prep unit at 50F. Observed burger patty and cheddar cheese slices in grill drawer holding at 45F and 46F, respectively. Observed sour cream in grillside prep top holding at 42F. Observed heavy cream in bar area reach in cooler at 48F. Observed blue cheese held in containers of ice at 46F. CDI - Ice added to grill drawers. Sour cream and heavy cream voluntarily disposed. EHS provided TPHC sheet to PIC for potential use with ranch, and blue cheese held on counter in ice. If ice is not keeping items cold enough, utilizing TPHC would be beneficial. REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two (2) salsa roja containers (one in the grill area prep unit underside and one in the WIC) and two (2) guacamole base containers in the WIC held past 7 day date marking requirement. CDI - PIC voluntarily discarded these items. REPEAT.
No escalation in point deduction due to noted improvement from previous inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed multiple mac and cheese bins cooling in the WIC stacked and covered in plastic wrap. CDI - Bins were separated and covers were removed to allow food to cool effectively. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 flour bin, water bottle, margarine bottle, and 2 spice containers at grill station without effective labels. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to kitchen area propped open multiple times.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately five (5) flies present in kitchen area. REPEAT |
|
39
|
0
|
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. Observed food boxes in freezer from delivery earlier in the day stored directly on the floor. Elevate packages to prevent contamination. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC operating with watch.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one ware washing employee and one food employee at the grill area working without effective hair restraints. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 in use wiping cloths stored directly on prep table. Observed sanitizer bucket at grill station with weak sanitizer concentration, less than 100 ppm QAC. CDI - PIC rotated wiping cloth to soiled linen storage. Grill side bucket was removed and sanitizer was prepared at proper concentration. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three (3) containers stacked wet. CDI - Containers were separated out and allowed to air dry. |
|
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. Observed boxes of to-go packages in dry storage shed stored directly on the shed floor. Elevate packages to prevent contamination. |
|
49
|
0
|
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 some food soil in bar area reach in cooler, prep unit underside interior surfaces, and gaskets throughout kitchen area. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. -Pf Observed men's room toilet without toilet tissue. CDI -Toilet tissue was replaced during inspection. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - Dumpster doors were closed before returning to interior premises. |