| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed facility employee health policy does not include Salmonella nontyphoidal. CDI: EHS discussed with PIC and an updated employee reporting agreement has been emailed. |
|
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 facility does not have a written cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and a cleanup plan has been emailed. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee filling up a pot of water at the handsink. CDI: EHS intervened and explained that a handsink is only for handwashing. Refilling a pot of water must be done at the prep sink.
Observed bar handsink with signage being used as a dump sink. CDI: EHS intervened and explained to bartender that since signage cannot be removed the dump sink must be the one without handwashing signage. Mesh bowl was moved to designated dump sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the bar hand sink. CDI: hand soap was provided.
-1- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on the ice shield. Recommend to clean as often as needed to avoid the black buildup. -0- |
|
20
|
1.50
|
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 3 deep containers of freshly grated mozzarella cheese in the walk in cooler at 50F at 2PM. 30 mins later, mozzarella was still at 50F. CDI: all containers were divided in half to separate containers and vented in the walk in cooler. All containers of mozzarella are 41F and below. -1.5- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce and meatball at 112F and 114F. PIC stated it was put out about an hour ago. CDI: both items were moved to the stove and reheated back up to 165F. Marinara and meatball are 200F and 198F by end of inspection.
Observed a squeeze bottle of liquid margarine stored at room temperature by the expo location. Per manufacturing, liquid margarine must be refrigerated after opening. PIC stated their bottle was opened since Sunday. CDI: liquid margarine squeeze bottle and jug had been voluntarily discarded.
-1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach, sun dried peppers, jalapenos, pickled banana peppers, and raw burger patty over 41F in the low boy. Ambient air temperature of unit is 48F. All items were moved into the walk in cooler to quickly cool. VR within 3 days to ensure unit is properly working. -1.5- |
|
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 torn gaskets of prep reach ins in need of replacement. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing light bulb and missing light bulb shield on a working bulb. Ensure all parts of the hood are working properly and bulbs are shielded. -0- |