| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
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 gaps in food safety management systems including but not limited to dish machine not working/sanitizing at the bar, improper cold holding, date marking issues, and no consumer advisory. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Through discussion, PIC was not able to list reportable symptoms, reportable illnesses, or provide accurate answers to EHS’ questions regarding employee health policy. CDI: Facility does have a written health policy that they are using and this was provided to EHS. |
|
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 vomit and diarrhea plan does not list the job title of the person/people responsible for cleaning up and event. CDI: Information provided and documented on the procedure. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
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 burgers over lettuce in reach in. Observed raw shrimp stored over ready to eat anchovies in reach in. CDI: Items reorganized.
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 burgers stored over raw shrimp in reach in.
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 blueberries stored over ready to eat items in reach in cooler. CDI: Blueberries relocated. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed bar dish machine with 0ppm chlorine sanitizer. CDI: All dishes will go to the back dish machine for washing, rinsing, and sanitizing. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 reach in cooler holding above 41F. Observed some items in another reach in above 41F. CDI: Items voluntarily discarded. Observed all TCS breakfast buffet items holding above 41F. CDI: Products voluntarily discarded. Items were placed on TPHC today. (Facility had a TPHC procedure previously, however has not been using it and it could not be located.) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date marks on several items including different pastas, cut roast beef, spring mix, and cut tomatoes. CDI: Items voluntarily discarded. Observed several items past their expiration date including pasta (3/3), garlic aioli (3/3), fish stock (2/22), ground beef (2/20), sausage (3/1), honeydew (2/28), and turkey sausage (2/28). CDI: Items voluntarily discarded. REPEAT VIOLATION |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on dinner menu for flat iron steak and burger which are offered undercooked. VERIFICATION REQUIRED |
|
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 tuna still in ROP environment and fully thawed in walk in cooler. CDI: Bags cut open. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed white granular in unlabeled pint containers at the bar and at main cook line. CDI: PIC identified product as sugar. Products labeled. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bread, and ice for drinks stored on counter with no cover/sneeze guard. CDI: Product voluntarily discarded. Facility must permanently place any open items under a sneeze shield or provide effective means of protecting food. REPEAT VIOLATION |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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 some coffee cups over stacked with lips of cups exposed in breakfast buffet. CDI: Cups lowered |
|
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 reach in cooler holding with an air temp of 51F. Cooler had an error code “dA” and code could not be cleared or remedied during inspection. Facility has appropriate amount of cold storage space until cooler is repaired. Observed small ice machine in back kitchen not properly draining. CDI: Ice was burned and drain cleared. |
|
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. Observed interior of cooler drawers with some food debris and build up, shelving for storage of clean pans under prep space with some food debris, and non-food contact surface of slicer with some food debris. Ensure more frequent cleaning. |