| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. NO CFPM on site during inspection. REPEAT. |
|
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 no vomit clean kit. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed 1 box of unwashed lemons stored over RTE butters and lettuce. CDI-PIC moved to the bottom shelf. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all items in the HH unit not holding temp, all below 135F. EHS noticed the bulbs are out and when PIC called manager, manager explained the HH unit stays hto in the back not the front. This piece of equipment needs to be fixed/replaced for correct operation. CDI-EHS noticed they sell the food fast, and most will not stay longer than 30mins. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese double stacked in the prep unit at 46F, lettuce was 43F double stacked. The prep unit has no racks to hold the food and they are double stacking it to hold the food inside. Coleslaw was 45F in the ice tray area, ice was low on the container. CDI-PIC voluntarily discarded food and set food directly on the bottom shelf, and added ice to the coleslaw. |
|
28
|
1
|
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 and dish soap above malt vinegar in the front. CDI-EHS moved tot he bottom shelf and explained it to PIC |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Items that are not working properly, they need replacing/repairing: HH unit-front line, cutting board has deep grooves and is stained, ice machine is leaking and is being repaired, racks are missing from prep unit and need to be replaced, rusted shelves throughout facility. REPEAT. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 layers go grease/food building up underneath fryers, and grills. Other items to be cleaned: toaster, oven, fryers, shelves, prep units handles, handsinks. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor and ceilings in need of cleaning. Floor tiles are cracking and the grout is low-holding water. A few ceiling tiles need to replaced REPEAT. |