| 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 facility has a kit with instructions for clean up however no additional procedures specific to facility are in place. CDI- provided poster and educated PIC. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed hand sinks at server station and bar area without signs. CDI- stickers provided to PIC. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
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. Observed cold smoked salmon stored over black beans and other RTE items in 2 door reach in cooler. Observed salmon stored above cooked bacon in walk in cooler. CDI- salmon relocated to bottom shelf.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed several employees touching clothing, hats, leaving work station while wearing gloves and continuing to prepare food with same gloves. CDI- employees educated; discarded gloves, washed hands and donned clean gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine in kitchen and at bar area dispensing 0ppm at time of inspection. Hose reconnected to kitchen dish machine and primed until dispensing 50ppm. Empty bottle of sanitizer replaced at bar dish machine and primed until 50ppm observed. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 half of opened deli ham and container of half and half in walk in cooler without dates. CDI- educated PIC and items dated.
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 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 squeeze bottle of sauce at steam table past 7 day expiration. CDI- product discarded. Facility overall has a good date marking system in place. |
|
24
|
3
|
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. Observed two small pans of melted butter on line at grill and at expo station without time stamps. CDI- both items labeled with time. Observed written procedures for hollandaise sauce only. Template TPHC form provided to PIC to complete for butter. VR required |
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed container of hot pickled peppers and onions in tightly covered containers in walk in cooler. CDI- uncovered and/or placed in shallow containers to cool. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two containers of white dry goods unlabeled. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed whole avocados in top of prep unit on line with stickers. Ensure avocados are washed and stickers are removed prior to cutting. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans stored as clean. Do not use towel to dry utensils. Observe employee using towel to dry plates. CDI- educated employee. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash water at 3 compartment sink heavily soiled. Ensure water is changed when soiled. CDI- water was discarded and refilled. |