| 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 current employee health policy missing salmonella non-typhi. CDI by education as this is the first inspection after 2017 code requirement. Updated policy emailed to PIC. |
|
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. Facility has a standard kit with written instructions that meet food code requirement. However, ensure that a non-food staff person is designated for clean up and include as part of written plan. CDI- by education as this is their first inspection after 2017 code requirement. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink in room with ice machine on second floor. CDI- soap provided.
6-301.14 Post a handwash sign at each handsink. Observed hand sink at front bar on first floor and hand sink in room with ice machine on second floor missing signs. CDI- stickers provided to PIC. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves go outside and return to kitchen area to handle clean utensils and prepare food orders without changing gloves. CDI- by educating PIC; employee discarded gloves, washed hands and donned clean gloves. |
|
22
|
0
|
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 American cheese and pepperoni in top of prep units on line holding above 41F. Violation was due to overstocking of product as all other items in unit were below 41F. CDI- top layer removed and placed in walk in to rapidly cool. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 open package of proscuitto, container of beer cheese in walk in and bags of arugula in expo cooler and open gallon of milk without dates. CDI- items were opened or prepared yesterday and allowed to be dated with yesterday’s date. Points not escalated due to overall very good date marking system in place. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Observed container of wing sauce made this morning in walk in cooler tightly covered at 74F. Unsalted butter is used to make sauce and is likely TCS. CDI- product was uncovered and ice wand added to product. Product cooled within required parameters. Facility overall has very good cooling procedures in place for all other TCS items. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pre-cooked pork product thawing in basin of prep sink. CDI- corrected by running under cold water. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting avocados without first washing. |
|
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. Observed several wet stacked metal pans. Repeat.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed knife stored in crack between pieces of equipment on cook line. Observed glass ware on roof top bar stored on open shelves behind bar. Per permit condition glassware shall not be stored at bar when not in use. |