| 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 V&D clean up procedure on site. CDI - provided copy of a written plan, explained to PIC. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P. Observed bartender wash hands then turn off faucets with just-washed hands, thus re-contaminating them. CDI - corrected bar tender and had her wash properly. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed bar tender reaching in to container of cut lemons with her bare hands and then place lemon wedges on two beverages ready for service. CDI - stopped bar tender, had her discard drinks, discard remaining lemons in container, wash hands, and start over, using a barrier between her hands and the food. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed bar hand sink upstairs blocked with sanitizer bucket. CDI - bucket moved.
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at upstairs bar hand sink. CDI - soap provided by PIC. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed one pan of Sassy Malpeque oysters at shucking station without tag. CDI - oysters voluntarily discarded. All other oysters in facility were properly tagged. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled equipment stored as clean - tomato slicer, diced, and French fry cutter. CDI - all returned to dish to be washed, rinsed, sanitized, and air dried. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed slaw being held on time but no times were written or recorded as to the 4 hours allowed. Label on the slaw included a date of 11/8 and no times at all. CDI - slaw voluntarily discarded. |
|
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 brunch menu offering eggs “cooked to order” with no disclosure or reminder. PIC was able to show in POS system the description of the egg choices as to cooking and two of the choices were described as “runny.” PIC was unable to guarantee that a runny egg would be fully cooked. VR - verification required. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed upstairs bar tender wearing a wrist watch. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 damp wiping cloths sitting on surfaces other than inside a sani bucket. Also observed one sanitizer bucket with sanitizer measuring 0 ppm quat. |
|
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 a few cooler gaskets in need of better cleaning. |