| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility missing updated Employee Health Agreements in compliance with 2017 Food Code. CDI - EHS discussed changes to the Employee Health Policy with the PIC and provided link to updated Employee Health Agreement. |
|
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 facility does not have a vomiting and diarrheal event cleaning procedure. CDI - EHS discussed requirement with PIC and provided state created procedures. |
|
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 utensils stored as clean with food debris on them. CDI - Utensils were moved to be washed. REPEAT.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. Observed sanitizer concentration at bar dish machine reading 0 ppm bleach sanitizer. CDI - PIC discontinued use of the dishmachine until sanitizer was correct and called EcoLab to service machine.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine. Needs cleaning. |
|
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 wings at 47 F, chicken at 45 F, pico at 45 F, shrimp at 45 F, and spinach dip at 45 F in reach in cooler. CDI - PIC voluntarily discarded food. Reach in temperature was set at 40 so foods were not able to maintain a temperature of 41 F. REPEAT. |
|
23
|
3
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed grilled onions and ham in drawer cooler with no date mark. CDI - Appropriate date labels were added. REPEAT. |
|
35
|
0
|
Approved thawing methods used |
No |
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 thawed ROP fish still in vacuum packaging with no opening. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0 ppm QAC sanitizer in sanitizer bucket. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors around drains and in mop sink. Needs cleaning. |