| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 procedure on site. CDI: EHS sent an email with the link to the state plan via email. |
|
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 bartender handle fruit garnish with bare hands. CDI: Bartenders educated. Drink was served before EHS could intervene. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed 2 dented cans on the seams in the dry storage area. CDI: Cans voluntarily discarded. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cut tomatoes in reach in cooler above 41F more than 4 hours past prep. CDI: Tomatoes voluntarily discarded. Overall facility has excellent cooling processes. |
|
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 Observed prep tops on line holding some food items above 41F. CDI: Items voluntarily discarded.
NOTE: PIC noticed that part of the back of the unit was iced up. Units will be defrosted and serviced this evening. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with the start time or discard time. All food not sold by the end of 4 hours shall be discarded. -P/Pf TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written TPHC procedure for items held on time. Proper procedure was described and executed during inspection. CDI: TPHC paperwork provided and filled out during inspection today. |
|
33
|
0.50
|
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. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tomatoes cooling while tightly covered in reach in cooler. CDI: Item voluntarily discarded. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Pf Observed fish that was in cooler drawer that thawed under running water to above 41F. CDI: Product was rapidly chilled on ice to 41F. EHS discussed thawing methods with PIC. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for dish machine. CDI: EHS showed PIC required equipment and explained what was needed. |