| 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 written policy regarding the cleanup of vomit/diarrheal events. CDI - Establishment e-mailed sample policy to use. 0 pts. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee's opened canned beverage stored on salad cooler cutting board and a coffee cup with no lid was on the pass-thru window. Employee drinks must be stored where they can not potentially contaminate food, clean utensils, or food preparation surfaces. Store employee drinks in a separate area, such as a low shelf. REPEAT |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Funnel and spray bottle stored in hand washing sink at bar. Hand washing sinks shall only be used for hand washing. Do not store items in hand washing sinks. CDI - Items removed by manager. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Deli slicer blade and food processor blade both had food residue on them and needed to be cleaned. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine area to be rewashed. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Container of garlic butter is labelled "keep refrigerated". Establishment is keeping the garlic butter out of temperature control and it measured 55F. TCS foods must be held at 41F or less when in cold holding. Either keep garlic butter at 41F or less, or use time as a public health control. CDI - Establishment e-mailed TPHC form and filled it out during inspection. 0 pts. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 on date marking please visit: http://meck.co/FoodSafety Cooked asparagus in walk-in cooler was dated 12-9. Cut cabbage in sandwich cooler was dated 12-10. TCS ready-to-eat foods must be used within 7 days of preparation, with day 1 being the date of prep. CDI - Items discarded. 0 pts. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottle at bar was unlabeled. All working containers of chemicals must be labelled. CDI - Bottle labelled during inspection. |
|
33
|
0.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Portioned pasta measured 45-47F and was actively cooling in sandwich cooler top and bottom. TCS foods shall be cooled in equipment that is designed for rapid cooling, such as the walk-in cooler. CDI - Portioned pasta put on sheet pan and cooled in walk-in cooler. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Shelf below 2 prep tables are rusted. Equipment shall be maintained in good repair. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Acquire a thermometer with a max/min setting that is waterproof, or irreversible temperature indicator strips to check final rinse temperature of the dish machine. CDI - Manager educated on new requirement. 0 pts. |