| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed overall lack of knowledge of the PIC for the facility. A Certified Food Protection Manager (CFPM) is on site, however is not directly assigned to this facility. EHS and CFPM reviewed the overall gap in knowledge during inspection today including proper handwashing, and maintaining and monitoring temperatures. CDI: CFPM for the property will be in this facility the remainder of the day to conduct more thorough on the job training and ensure that foodborne illness risk factors are mitigated. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no updated employee health policy in facility. CDI: PIC obtained copies from the downstairs restaurant on the same property. |
|
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 no written vomit and diarrhea plan in facility. CDI: PIC obtained copies from downstairs restaurant on the same property. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wash hands with no soap, and don gloves. CDI: EHS intervened and educated employee on proper handwashing. Employee washed hands then donned new gloves. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dish stored in handsink of main kitchen. Observed employee fill up bucket with water from the handsink in the main kitchen. Observed bartender place bar ware cup in the handsink for rinsing. CDI: All employees corrected and educated and dish was removed. REPEAT VIOLATION
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in the main kitchen. Observed paper towels at the bar handsink were wet. Employee stated someone spilled water on them earlier. CDI: Dry paper towels were provided. REPEAT VIOLATION
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed liquor cage stored in front of handsink in the main kitchen. CDI: Liquor cage removed. |
|
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 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 . Observed the reach in freezer with an air temp of 63F and holding items above 41F. CDI: All TCS items removed from the freezer and voluntarily discarded if over 41F. Observed prep top cooler with items above 41F. Items were double panned. PIC stated he has ordered the rails for the unit to hold pans properly. Food in the interior/reach in part of the unit was 38F. CDI: Items placed on TPHC today. EHS provided PIC with a copy of the TPHC template and it was filled out. REPEAT VIOLATION |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 squeeze bottles of what employee identified as sanitizer with no label. CDI: Bottles were labeled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility does not have adequate holding equipment for food items such as frozen chicken tenders and fries due to reach in freezer not working. Observed facility is unable to maintain cold holding temperatures due to equipment not having all pieces (bars to hold pans). Facility must use alternative compliance methods such as reach in cooler or TPHC. VERIFICATION REQUIRED REPEAT VIOLATION Some improvement from previous inspection due to no cooling occurring in the facility. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon thawed and stored in cooler drawer still in ROP environment. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed employee wash hands in 3-comp sink. CDI: Employee was educated and properly washed hands in the handsink. |