| 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. Facility has employee health policy handouts posted in kitchen, employees are required to sign a copy of a complete employee health policy and PIC is knowledgeable about employee health requirements. However facility uses a third party company to assist with staff calling in sick. Third party determines if employee should be excluded and for how long. Questionnaire is completed by employee on a website. Questionnaire does not include jaundice or infected cuts as symptoms. Unsure if reportable illnesses are included. Management clocks employees in and discusses health prior to shifts but would be best if third party system included all symptoms and illnesses. CDI- by education with PIC |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee leave work station to enter walk in cooler and continue preparing RTE food with same gloves. CDI- employee educated, hands washed and clean gloves donned. Points not escalated as improvement noted since last inspection. |
|
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 multiple scoops, tongs, metal pans and bowls stored as clean. CDI- removed and placed back at dish area. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed BBQ Sauce in hot holding cabinet below 135F. BBQ sauce is received shelf stable and label indicates to refrigerate after opening. Obtain information from manufacturer stating that product is non-TCS and refrigeration is for quality only or ensure that product is held at 41F and below or 135F and above. CDI- product reheated to 165F and placed back in hot holding. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
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. TPHC is used for greens at salad station. Observed station set up at 11am however procedures indicate to discard at 4pm. Ensure that foods are not exceeding 4 hours as stated in procedures. 6 hour TPHC may be used for this item however, procedures must be updated. CDI- Lettuce marked with 4 hr discard time. Ensure procedure reflects all items on TPHC. Observed sliced cheese, sliced tomatoes and shredded lettuce not indicated on procedure. CDI- template procedure emailed to PIC. VR to ensure updated procedures are written. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cooked baked potatoes cooled from yesterday in melted ice water in pan in walk in cooler. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one chef wearing a watch on cook line. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed tongs and spoon used for garnishes at bar stored in soda water. CDI- employee educated on proper storage of in use utensils. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards heavily scored and stained. |
|
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. Some general cleaning needed of surfaces throughout including exterior of reach in refrigerators, exterior of dry ingredient bins, etc. |
|
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 cleaning needed of walk in freezer floor and ceiling around vents throughout kitchen. |