| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 plan, CDI - provided plan via email. Print out and discuss and educate your employee on the process. |
|
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 an employee water bottle stored over the prep area. CDI - voluntarily discarded. Discussion on acceptable places to store employee beverages to prevent contamination. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed soiled gloves in the handsink next to the 3-compartment sink. CDI - gloves discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. Observed the heat sanitizing dishmachine only achieving 155F. PIC has called EcoLab and they arrived during the inspection. Verification visit required within 3 days to ensure compliance.
For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed tortilla soup and clam chowder below 130F and stored in the hot holding cabinet. Discussion with the PIC and soups were cooked and cooled the day before, then reheated this morning. CDI - since it’s been less than 2 hours from reheat allowed PIC to reheat Soups to 165F. -REPEAT- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed fettuccine noodles in reach in cooler at 66-68F. Observed buttermilk water temped at 45F. Observed penne pasta in walk in cooler temped 43F. Discussion with PIC, fettuccine was out getting preportioned then placed back into the reach in cooler. CDI - PIC placed fettuccine in blast chiller, buttermilk water and penne pasta were voluntarily discarded.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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
Observed cooked ribs in the reach in not properly datemarked, opened anchovies, sliced turkey and ham not date marked in the walk in cooler. Observed feta cheese and Cooked Mac n cheese in cooler drawers not datemarked. Discussion with the PIC all of these products were made yesterday. CDI - Allowed to date mark the foods during the inspection.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed salted butter mixtures (Cajun and herb) on prep area off temperature. Observed buttermilk water temped at 45F. Discussion with the PIC and they stated that the buttermilk water is discarded. recommended that all three of these items be on TPHC. -REPEAT-
TPHC procedure template may be found at: http://meck.co/FoodSafety Unless documentation that butter is not a TCS food is provided, fill out procedure and time stamp items for 4 hours. TPHC paperwork filled out during the inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket stored on the prep table/counter. CDI- PIC relocated the bucket to prevent contamination. |
|
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
Observed prepped today cut lettuce cooling in the walk in cooler covered and stacked. CDI - PIC covered and unstacked.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers above the prep area stacked wet. Allow to air dry prior to stacking. |