MCCORMICK & SCHMICK
PASS W/ CONDITIONSWednesday, March 15, 2017 at 3:35 PM
Violations Cited
M-2-103.11
PIC Performing Duties
PIC failure to comply with order of correction within allotted extension period allowed for repairs sited.. Provide active managerial control as it is defined in the 1999 food code.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Refrigerated unit at bar with broken doors falling off unit. Replace. Discontinue using unit until necessary repairs are made. Unit storing shelf stable drinks. Out of use Drawer refrigerated unit at cookline inoperable. Make all neccessary repairs. Provide detailed report from refrigeration maintenance company. Work order provided for bar cooler replacement.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.