| 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 with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster. EHS provided physical handout of poster to PIC during inspection. |
|
6
|
0.50
|
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.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed screw cap water bottle stored on top of prep surface, observed employee drinking from water bottle at prep unit. Ensure employee beverages are stored and handled/used in designated areas to prevent contamination, EHS discussed with PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink nearest the prepared foods walk in cooler. CDI- PIC provided roll of paper towels at handsink during inspection. |
|
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. Observed portioned ground beef in plastic wrap stored on top of a cooked rack of ribs in cold holding drawers. CDI- cooked rack of ribs voluntarily discarded, EHS discussed storage order with PIC. Note: this was the only instance of incorrect storage order during inspection. |
|
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 several products that had not been date marked during inspection, including cooked beef tenderloin, twice baked potatoes, mashed potatoes, prime rib and mushrooms stuffed with cooked prime rib. CDI- PIC able to find correct date for products from bigger stock in the walk in cooler, ex: tenderloin labeled 1/15, mashed potatoes 1/17. All products without a label were properly labeled during inspection. Products that PIC was unable to identify date were voluntarily discarded (unmarked prime rib).
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 on date marking please visit: http://meck.co/FoodSafety. Observed a few products that had exceeded the 7 day date marking limit, including crab meat from 1/10, prime rib from 1/11, cooked chicken from 1/11. CDI- products voluntarily discarded during inspection. |
|
28
|
1
|
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 bottle filled with orange liquid not labeled, near dish machine. CDI- chemical labeled as degreaser during inspection. |
|
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 multiple shakers on cook line with no label. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed back door in kitchen not protecting establishment from weather or entry of pests, large hole in bottom right corner of the door, can see through hole to other side. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of French fries stored on the floor in the walk in freezer. |
|
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 shelving in kitchen no longer smooth and easily cleanable, rusted.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to make unit with deep grooves/gouges, no longer smooth and easily cleanable. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 Temperature Measuring Devices, Manual Warewashing. Establishment uses hot water as the sanitization methods in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI - Educated the PIC on appropriate equipment that they must provide in order to comply. Provided examples via follow up email. |