| 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 Establishment does not have vomit/diarrheal event cleanup policy. CDI - Establishment e-mailed sample policy. 0 pts. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks stored on top shelf of the upright freezer. Do not store employee drinks above food for customers. 0 pts. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Pan of raw chicken stored behind pan of raw philly steak. Store pan of raw chicken in the front so raw chicken can't contaminate the raw philly steak when employee retrieves the meat with tongs. CDI - Pans switched during inspection. 0 pts. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Can opener blade had visible multi-day buildup on it. Employee stated that bowls used to weigh meats are only cleaned at the end of the day. Ensure in-use equipment or utensils are washed, rinsed and sanitized at least every 4 hours. CDI - Can opener taken to 3-compartment sink to be rewashed. REPEAT // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Stack of bowls and tong found with visible food buildup on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be rewashed. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Blanched fries did not have any time label and it wasn't marked any where in the establishment. Place time labels on blanched fries. CDI - Label placed on fry container during inspection. REPEAT |
|
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. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Cut cheese cooling down in make top unit at 49F. TCS foods shall be cooled using equipment that is designed to rapidly cool foods. Use freezer to cool foods prepared at room temperature. CDI - Cut cheeses moved to upright freezer to continue cooling. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee preparing food without a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net, when preparing food. 0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Disposable cups stacked beside cash register and unprotected from consumers. Leave plastic sleeve on cups to protect cups from potential sneeze contamination. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on doors of most refrigeration units along line. Equipment shall be maintained in good repair. Replace torn gaskets. REPEAT. 0 pts. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. Shelves, sides of cooking equipment, wrap station, interiors of coolers all need additional cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Walls in back of kitchen have grease and food residue on them and need additional cleaning. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. REPEAT // 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Recaulk splash guard between the 3-compartment sink and prep sink. Floors, walls and ceilings shall be in good repair and be easily cleanable. 0 pts. |