| 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 Observed no written vomit and diarrhea plan on site. CDI: EHS provided PIC with a copy of the state plan via email. Facility did have a complete cleanup kit available. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed veggies over ready to eat romaine in the walk in. CDI: Items reorganized. REPEAT VIOLATION
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety observed raw sausage stored over French toast (made with pasteurized eggs), pasteurized eggs, and bacon. Observed bacon over pasteurized eggs. CDI: Products were reorganized. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety Observed dish plate thermometer getting to 144F max. Rinse temperature was below the 160F required to properly sanitize. CDI: Facility will wash in machine and sanitize in 3-comp by submerging dishes for 1 min required contact time. PIC contacted the technician for the dish machine and they stated they will be on site within 1 hour. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tofu cooling in walk in cooler from prep while tightly covered at 0F/min. CDI: Product was vented and properly cooled to 41F. Overall facility has excellent cooling procedures for food items. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens stored on hot bar below 135F. CDI: Product was voluntarily discarded. Observed gravy in hot box below 135F. CDI: Product was voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some in-house prepared meals and calzones stored in the grab and go case holding above 41F. Products were stacked, blocking the air curtain for the unit. CDI: Products voluntarily discarded and EHS reminded PIC to ensure that air curtain is not disrupted. REPEAT VIOLATION Previous violation corrected. Improvement from previous violation as only 5 meals were affected today compared to an entire cold line last inspection. |
|
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 Observed blackened chicken prepared meals with mashed potatoes that were from 11/11 date marked 11/12 with discard date of 11/18. This is date marked for more than 7 days. CDI: Product was properly date marked with 11/11 (the date of the oldest ingredient.)
NOTE: Some prepared food items in the fresh case and TCS items in the pizza station were dated for more than 7 days, though no item was past the 7 day date mark. EHS and PIC discussed proper date marking procedures and PIC educated staff during inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed orzo salad on salad bar but it was not written on the log/procedures guide.CDI: Orzo added to log. All other items were properly logged and documented with proper procedures. |
|
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 Observed tofu and cut romaine cooling in walk in cooler while tightly covered. Observed prepared meals cooling while tightly covered in the walk in. CDI: Items were vented to properly cool. Prepared meals uncovered and placed in blast chiller. EHS discussed with staff about ambient cooling and cooling items from prep. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored throughout facility. REPEAT VIOLATION |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed left door of low boy reach in cooler in sushi with a split gasket. Observed several dish washing racks severely damaged/broken and no longer smooth and easily cleanable. |