| 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. PIC did not have written procedures for vomiting and diarrhea cleanup. CDI, handouts emailed to PIC. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employee handle RTE bun and tomatoe with bare hands. CDI, items voluntarily discarded by PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available at bar handwashing sink. CDI, towels supplied. Repeat. |
|
15
|
0
|
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. Observed raw shrimp stored over lettuce in walk in cooler. Observed batter used for raw chicken and raw shrimp. CDI, separate batter provided and lettuce relocated for proper storage. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. 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 portioned ranch dressing cooling at 61 degrees F in low reach in prep cooler. Observed recently prepared sliced cheese and buffalo chicken dip cooling in deep container in prep cooler. Observed slaw and pasta cooling in deep covered containers in walk in cooler. CDI, ranch dressing pasta transferred to shallow uncovered containers in walk in cooler to rapidly cool. Prepared cheese relocated to walk in cooler to rapidly cool. Buffalo chicken dip and ranch dressing voluntarily discarded by PIC. Cooling temperature of slaw measured 52 degrees F at 2:00pm and 50 degrees F at 2:48pm, cooling temperature 1 of pasta was at 48 degrees F at 1:58pm and remained at 47 degrees F at 2:45pm. Cooling rate calculation indicated method not effective at reaching cooling parameters. Corrected by placing slaw and pasta to shallow uncovered containers in walk in cooler. |
|
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 portioned ranch dressing cooling at 61 degrees F in low reach in prep cooler. Observed recently prepared sliced cheese and buffalo chicken dip cooling in deep container in prep cooler. Observed slaw and pasta cooling in deep covered containers in walk in cooler. CDI, ranch dressing pasta transferred to shallow uncovered containers in walk in cooler to rapidly cool. Prepared cheese relocated to walk in cooler to rapidly cool. Buffalo chicken dip and ranch dressing voluntarily discarded by PIC. CDI, slaw and pasta transferred to shallow uncovered containers. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several shaker containers not labeled by common name of ingredients. Repeat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed damaged wooden cutting board.
4-501.11 Maintain equipment in good repair. Observed heavily torn gasket on low reach in prep drawer. Repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. PIC not able to locate quat test kit. Vr required. |