| 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 employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and emailed a copy of the updated employee health reporting agreement to email on file. -0- |
|
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 cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0- |
|
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 food employee use bare hand contact on greens to garnish cooked pizza. CDI: EHS intervened just in time before the greens were dropped on the pizza. Employee discarded the greens, washed hands, and donned new gloves on before garnishing.
Observed food employee shredding cheese onto salad bowl. CDI: EHS intervened, discussed about bare hand contact, and cheese lump was voluntarily discarded.
-2- |
|
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 a container of multi-use utensils stored in the hand sink across the salad station. CDI: items were removed. -0- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed dish machine at the bar dispensing sanitizer concentration of 10ppm or less. CDI: dish machine sanitizer primed and is now at 50ppm. REPEAT VIOLATION -3- |
|
23
|
1.50
|
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 on date marking please visit: http://meck.co/FoodSafety Observed pickled peppers and pickled vegetable stems dated as 11/5 and pork stock dated as 11/19. CDI: items voluntarily discarded. REPEAT VIOLATION -1.5- points not escalated due to improvement from the previous inspection. If violation continues, a risk control plan may be implemented to ensure safety of consuming TCS foods. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a bag of ground meat thawing in stagnant water by the 3 comp sink. CDI: bag of meat was moved to prep sink to continue thawing in 59F water. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic cups with no handles used as a scoop. CDI: cups were removed.
Observed scoop with handle touching flour. CDI: scoop handle was stored upright. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a large amount of wet stacking at the dish pit. Recommend to put up more shelving or find extra room to allow air drying. REPEAT VIOLATION -0.5- |
|
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 torn gaskets at prep reach in units at the cook line. Recommend to replace. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a dead light bulb at the main hood and a dead light bulb at the hood by the prep sinks at the back kitchen.
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 hood panels at the back kitchen by the prep sink with heavy dust buildup. Recommend to clean as often as needed to avoid buildup.
-0- |