| 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 deduction. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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. Observed open uncovered in use employee beverage sitting on prep table top surface immediately adjacent to food and food contact surfaces in kitchen. CDI - beverage removed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no soap or paper towels provided for use at buffet hand sink. Buffet is new addition and employee serves food to customers - hand sink must be set up and available for use. CDI - soap and paper towels provided. 0 point deduction as hand sink is new addition and all other sinks properly stocked. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed frozen condensate drip accumulation from compressor inside WIF pooled inside of uncovered sauces. Products contaminated. CDI - products discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored directly above raw beef in WIC. CDI - raw chicken relocated away from beef. REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed produce stored directly above washed and ready to eat produce items in WIC. CDI - ready to eat produce relocated to top shelf. REPEAT
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open/uncovered/exposed food items in WIF including bulk stock and house made sauces. CDI - items covered or discarded. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of cooked pork/onions holding at 117f on buffet. CDI - product reheated to 165f as it had been out less than 2 hours. All other hot holding food observed to be above 135f. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed house made sauces made with cooked peppers and/or mayonnaise labeled “refrigerate after opening” holding above 41f in service cooler. See chart. Sauces in tall plastic squirt bottles which are taller than the container of the flip top unit or ice bath. Sauces in portion containers at salad station overfilled above chill line of flip top. CDI - sauces discarded. Establishment has added items to existing TPHC procedures in use for other sauce products. REPEAT |
|
23
|
1.50
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed various prepared TCS foods including cooked portioned cooked beef, house made sauces in squirt bottles and portion cups, cooked pineapple mixture, and more. CDI - Sauces discarded. Date marks applied to other items as they were prepared previous day and portioned from bulk containers which were date marked. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed plantains being prepared in sanitizer basin of 3 part sink immediately adjacent to dirty dishes stacked on drain board beside the basin.
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed packaged and unpackaged food stored directly under active condensate drip from WIF compressor pipe work. Unclean condensate observed pooled on food packaging and inside some containers. Do not store food under active condensate drips. |
|
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 working with food while wearing watch on wrist. Remove watches and jewelry from wrists when preparing or serving food.
2-401.13. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single use glove. Observed employee with blue bandage on finger on uncovered hand while working with food in kitchen. Cover with a single use glove. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp used wiping cloths laying in plastic container at server area for re-use. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again or remove it to soiled linen receptacle. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use in salad service cooler with labels still present indicating not properly washed prior to use. Remove stickers and wash unclean produce prior to use. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal pans stored clean stacked together wet in kitchen. Air dry pans before stacking together. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 cases of single service items and paper goods stored directly on floor in storage area near buffet. Store at least 6 inches off of floor to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged/detached gasket on reach in near wok area needs repair. |