| 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. CDI by education of PIC. Written procedures left on site during inspection. 0 point deduciton. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.- Pf. Observed hand sink in womens restroom without hot water - no change from ambient temperature. Repair. Verification required within 10 days. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed salmon and tilapia both on menu with consumer advisory PIC confirmed may be served cooked to order without documentation that items are parasite free. Provide documentation that fish served under cooked are free of parasites or change menu to remove consumer advisory and fully cook fish. Verification required within 10 days. |
|
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 food handler gloves to pre-rinse and load soiled dishes and to handle personal cell phone and then continue on to handle clean utensils with same soiled gloves. CDI - PIC directed employee to wash hands and change gloves. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed soup from previous day re-heated to 155f and placed into heated holding well for service. CDI - EHS directed to continue heating soup to at least 165f before hot holding. EHS verified soup reheated to above 165f before hot holding. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle PIC identified as degreaser with no labeling or identification present on shelf in kitchen. CDI - PIC discarded. |
|
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 employee preparing food while wearing watch on wrist. Remove watches and jewelry from wrists when handling food. |
|
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. Observed knife with large piece broken off of blade and another repaired using silver electrical tape. Repair/replace. REPEAT - no point escalation as all cold holding equipment in use observed to be in good repair and no unapproved equipment observed to be in use. |
|
55
|
0.50
|
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. Observed debris buildup on floors under/behind equipment especially around baseboards in kitchen area.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged/cracked/broken floor tile and/or low grout areas on flooring in kitchen. Repair.
REPEAT
6-501.114 Discard items stored on the premises as they are not necessary to operation and maintenance. Observed two large upright coolers PIC noted were no longer in use/ no operating properly in kitchen area. Remove equipment that is no longer in use. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee vitamins stored mixed with restaurant food in kitchen area. Segregate employee items from restaurant items. |