| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 procedures for vomit/diarrheal event. CDI- educated PIC on requirement and provided handout. |
|
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 pan of raw beef patties stored above bags of ice used for beverages in one door reach in freezer. CDI- beef relocated. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed various deli meats, marinara, open containers of salsa, cheese, hot dogs, squeezed bottles of sauces etc. in flip top units without date marks. Observed creole dressing and open bag of lettuce in walk in cooler without dates. CDI- some items with unknown dates of prep/opening were discarded. Items prepared yesterday were allowed to be date marked. Verification visit required to ensure that facility implements date marking system correctly for all TCS foods. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of sanitizer near cooking area above 200ppm; test strip was bleached out. CDI- relabeled bottle as disinfectant for use for cleaning tables only. Sanitizer remade in 3 compartment sink and container refilled for use in cooking area.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed non-commercial pesticide in storage area in basement.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of purple cleaner labeled as windex. CDI- bottle relabeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one trap in storage area in basement used to store tools and non-food items with mice.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed evidence of mice droppings in storage areas in basement. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of tomatoes stored on floor under shelves in walk in cooler. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed bags of limes in prep unit that are unwashed. Ensure produce is washed prior to slicing. Food preparation sink is located downstairs. Wash produce and store in clean container prior to placing in prep units. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a bin of utensils on shelf below prep table in basement area with debris/flour accumulation. Utensils are not regularly used. Wash utensils and place in clean bin with lid to prevent contamination. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored in unfinished basement storage area on floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only insta pot in basement prep area. |
|
49
|
0.50
|
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. General cleaning needed of shelving under prep tables, splash guard between sinks, exterior of bins/ equipment etc. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed concrete floor in basement prep area in need of sealing/cleaning. |