| 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 written policy in place regarding the cleanup and response to vomit/diarrheal events that could occur in restaurant. CDI - Establishment e-mailed sample policy. 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 Marinara in hot holding unit measured 100-129F. TCS foods in hot holding shall measure at least 135F. CDI - Marinara reheated to 170F on induction burner. 0 pts. |
|
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 - Container of Calabrian peppers measured 52F. Garlic butter measured 55F. Pizza sauce bottles measures 49-54F. Items listed were sitting on prep table at start of inspection. TCS foods must be 41F or less in cold holding. CDI - Establishment was e-mailed time as a public health control form to use for garlic butter and pizza sauce bottles. Calabrian peppers were moved to cool to cool down. REPEAT |
|
23
|
1.50
|
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 2 pans of sausage (11-21), 2 pans of meatballs (11-22), large container of salad greens (11-22), and container of cooked tomatoes (11-8) were past their 7 day hold time. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of preparation or opening. CDI - All expired foods discarded. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Ice is stored in a cooler for customers to self-serve. Food must be protected against potential consumer contamination. CDI - Sign placed on ice bin that states "ask employees for ice". 0 pts. |
|
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. 1 employee preparing food with watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets all measured 0 ppm sink/surface sanitizer. Maintain wiping cloth buckets at appropriate concentration to hold wiping cloths. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on salad cooler doors. Ice leaking in upright freezer. Equipment shall be maintained in good repair. Replace torn gaskets and repair upright freezer to not leak ice. REPEAT |
|
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. Fan guards have dust accumulating on them in walk-in cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |