| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf 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. Observed PIC did not have active control of kitchen. Verification required. |
| 3 |
0 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
No |
No |
Yes |
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed employee health policy needs to be worked with employees not aware of information and location of health policy. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed line cook not washing hand at frequency to prevent contamination and between glove changes. Observed employees handling dirty dishes and going back to work with food without hand wash or glove change. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front hand sink being used as a dump sink . CDI advised PIC that hand sinks can only be used for hand washing.
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink near dish machine missing soap dispenser and no soap available. CDI PIC sent employee to get pump dispenser of soap at store near facility.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser at hand sink near grill missing and paper towel hung on gas lines . CDI PIC to get individual towels and place them on rack until repairs can be made to towel machine. |
| 15 |
0 |
Food separated & protected |
No |
No |
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 raw steak over ready to eat foods in prep unit near grill . Observed unwashed produce over ready to eat berries in walk in cooler. CDI reordered storage. |
| 16 |
0 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
No |
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed lettuce over stacked in prep unit at greater than 41 degrees. CDI removed portion of lettuce that was greater than 41 degrees and took to walk in to properly cool. |
| 24 |
1.50 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
No |
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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility holding pasteurized eggs and pooled eggs on tphc without written procedure. CDI PIC to add items to procedure for hollandaise sauce.
3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed no discard times on eggs and pooled eggs . CDI PIC labeled products with discard time. |
| 25 |
1 |
Consumer advisory provided for raw/ undercooked foods |
No |
No |
Yes |
Yes |
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed raw salmon not on menu still available without consumer advisory. Repeat violation . Verification required Facility will have to utilized something such as a table tent since item is not on menu. Verification required. |
| 33 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 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 . Observed sausage cooling in to great of volume to facilitate proper cooling. CDI advised to move to shallow pan and proper cooling achieved. |
| 40 |
0 |
Personal cleanliness |
No |
No |
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 numerous watches and jewelry on employee arms and hands. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement throughout kitchen. |
| 48 |
0 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
No |
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Facility in need of thermometer for measuring the dish machine temperature. Verification required. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
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 counter at service area in need of repair. PIC stated it is to be replaced with granite countertops in the next couple of weeks. |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents throughout facility in need of cleaning due to build up of dust and debris.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored on rack near grill. |