| 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 No vomit/diarrhea clean up policy at establishment. CDI - PIC e-mailed sample policy to use. 0 pts. |
|
6
|
1
|
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 drink observed beside slicer, on top of container of broccolini, and 1 drink on another prep table. Store employee drinks in a separate location, such as a low shelf. REPEAT |
|
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 Salmon can be served undercooked. No parasite destruction information could be produced by PIC. CDI - Parasite destruction information sent to PIC by company during inspection. 0 pts. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Container of raw salmon stored on top of small containers of salad ingredients in the upright cooler. Container of raw shrimp also stored on shelf above Taziki and Alfredo sauces. Also, box of raw bacon stored on top of speed rack above cooked sausage. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Deli slicer had visible buildup behind blade. Clean food-contact surfaces of equipment and utensils to sight and touch. CDI - Slicer taken to ware washing area. 0 points taken due to improvement from last inspection. REPEAT. 0 pts. |
|
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 . Sausage in proofer measured 129-130F. TCS foods in hot holding shall measure at least 135F. CDI - Sausage reheated in fryer to above 165F. 0 pts. |
|
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 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 . Raw sausage and cooked sausage on speed rack measured 60F. PIC stated employee were getting ready to cook items. Also, container of cooked sausage on prep table measured 67F. Liquid egg and liquid egg whites measured 48F and 45F in ice bath. TCS foods in cold holding shall measure 41F or less. CDI - Items on speed rack cooked, container of cooked sausage moved to walk-in cooler and liquid eggs were discarded at 10AM. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 2 containers of soap observed on prep table with bread. CDI - Soap moved to chemical storage shelf. REPEAT. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 employees cooking food were not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Stickers still on oranges on buffet line. Wash fruits and vegetables thoroughly before use. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of clean pans stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Wrenches stored on top of toaster. Store maintenance tools separately from food-contact equipment. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket hung up on clean utensil shelf. Employee cell phone observed stored on top of clean plate. Store employee personal items in a separate location. |