| 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 - REPEAT - Observed educational poster posted but no written procedures for responding to vomiting and diarrheal events nor a clean up kit available. CDI - EHS educated PIC on need for kit and written procedures. EHS emailed copy of written procedures. PIC stated kit will be available by next inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.- Pf - Observed employee dump sanitizer bucket out and refill it in handsink. Handsinks must only be used for handwashing. Use three compartment sink to fill sanitizer buckets. CDI - EHS educated PIC and employee on where to fill sanitizer buckets. |
|
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 two large containers of sliced smoked sausage holding above 41F (see temperature chart) in reach in cooler. Thermometer for cooler read 47F and ambient temperature was 52F. PIC stated smoked sausage had been in the cooler overnight. CDI - PIC voluntarily discarded smoked sausage. PIC called maintenance to fix cooler. Cooler fixed while EHS present. Final ambient temperature reading was 32F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 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 cooked crab legs and boiled eggs in reach in coolers from the previous day with no date mark. - CDI - EHS educated PIC on proper date marking. PIC dated items. NOTE: EHS elected to not take points due to majority of items in establishment being properly date marked. |
|
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 several containers of seasonings and sugar not labeled. CDI - PIC labeled all containers. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - REPEAT - Observed multiple scoops with handles in contact with dry seasoning. CDI - PIC removed scoops and placed clean scoops in container with handle above the food product. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed several sets of metal containers stacked wet. Allow dishes to air dry before stacking. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed hot water at 3 compartment sink at 82F. Dish machine functioning properly. Heat water on stove to at least 110F if 3 compartment sink is used to wash, rinse, and sanitize dishes proper to hot water issue being fixed. - VR - Verification required within 10 days.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - REPEAT - Observed establishment using quat sanitizer at bar area 3-compartment sink, but establishment does not have quat test strips to accurately measure quat sanitizer concentration. - CDI - PIC opted to use chlorine at the front bar to sanitize glassware and utensils instead of obtaining quat test strips. The establishment uses chlorine (with proper test strips) in the kitchen area, dish machine and chemical buckets. |
|
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. - Observed food residue and debris accumulation in the bottom of the reach in freezer and on the sides/doors of reach in coolers/freezers. Increase cleaning frequency to prevent accumulation. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed leaking faucet on three compartment sink and pipes leaking under handsink across from stove. Repair leaks. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT - Observed both outdoor dumpsters not in-use with lids open. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - REPEAT - Observed employee food stored next to clean dishes near 3 compartment sink. Designate an area for employee food that is away from food and food contact surfaces. |