| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
No |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspection today: no parasite destruction letter for salmon, cold holding, date marking, chemical storage, sanitizer concentration, storage order. Please write items below for corrective actions. CDI - Provided education throughout the inspection. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. |
| 5 |
0.50 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with poster. |
| 9 |
2 |
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No |
Yes |
No |
No |
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food handler cutting washed lemons with their bare hands at the bar. CDI - Educated the food handler, food handler washed their hands and placed gloves on. Lemons were discarded. |
| 14 |
1 |
Required records available: shellstock tags, parasite destruction |
No |
No |
Yes |
No |
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC unable to provide documentation for parasite destruction of the salmon. Explained to the PIC that the salmon shall have a final cook temperature of 145F and not offered undercooked until parasite destruction letter is presented. CDI - PIC stated that the Salmon will be cooked well done to 145F. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
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 raw clams stored over ranch dressing in the walk in cooler. CDI - PIC rearranged the storage order. -REPEAT- |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
No |
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the quat sanitizer at the warewashing sink at 0 ppm. PIC contacted their chemical provider to repair. Verification visit required in 72 hours to ensure compliance.
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 |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods (see temp chart) in the walk in cooler above 41F. CDI - Collards, chicken, 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 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
No |
REPEAT VIOLATION: 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 cooked pasta and cooked collards not date marked. CDI - voluntarily discarded. |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner stored on the prep table. CDI- relocated.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed blue liquid in a squeeze bottle over prep sink. CDI - Liquid was soap - labeled. |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
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 various squeeze bottles unlabeled in the reach in cooler. |
| 42 |
0 |
Washing fruits & vegetables |
No |
No |
Yes |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food handler cutting unwashed produce. CDI - Explained to the food handler that vegetables shall be properly washed prior to cutting. |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed a few cutting boards melted. Replace.
4-502.11(A) Maintain utensils in good repair. Observed a few utensils and spatulas with melted handles, or missing handles. Replace
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards heavily scratched and scored. Replace. |
| 49 |
0.50 |
Non-food contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed metal pans under prep table accumulating dust and debris. Observed metal pans used to stored utensils accumulating dust and food debris. Observed exterior of waffle maker with grease and residue accumulating. Clean and maintain. |
| 51 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
Yes |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed missing air gap at the food prep sink. Observed sprayer hose sitting below the rim of the sink. Remove the sprayer hose. Verification visit required in 72 hours. |
| 54 |
0.50 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed grease accumulating on the exterior of the grease barrel. Compliance visit to be conducted in 30 days, failure to maintain the area clean may result in further enforcement action. |