| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
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 PIC’s food protection manager certification has expired. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety PIC could not find signed copies of employee health agreements. CDI - EHS e-mailed PIC copy. 0 pts. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) PIC could not find vomit/diarrhea clean up policy. CDI - EHS e-mailed PIC example policy. REPEAT. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P PIC observed adjusting face mask several times during inspection with gloved hands and did not discard gloves and wash hands before beginning to engage in food preparation again. Employees must wash hands after touching face or contaminating hands. CDI - Employee educated on when to wash hands and did so correctly. |
|
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 Container of raw bacon stored on shelf above pickles in sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - Raw bacon moved to bottom of cooler. // 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P PIC observed adjusting face mask with gloved hands and did not discard gloves before working with food again. Discard gloves when switching tasks or after they become contaminated. CDI - PIC educated and discarded gloves and washed hands. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup on interior of ice machine. Clean ice machine more frequently. |
|
22
|
3
|
Proper cold holding temperatures |
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 . All TCS foods in sandwich cooler measured 48-57F. PIC stated she unplugged unit because it was frozen up this morning and plugged it in again at 9AM. CDI - TCS foods moved to ice bath and walk-in cooler as they were at temperature this morning according to PIC. REPEAT |
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Pulled chicken, chicken casserole, cooked hamburgers, chicken wings, and bbq pork were missing date marks. CDI - PIC dated items. // 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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Pasta salad date marked 7-19. Pimiento cheese date marked 7-23. Use or discard TCS ready-to-eat foods within 7 days of preparation. CDI - Items discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf PIC states establishment uses time as a public health control for spaghetti. Spaghetti was not marked with time it was removed from temperature control. CDI - Time label placed on bowl by PIC. // 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 No written procedures available for time as a public health control for spaghetti. CDI - PIC e-mailed TPHC form and filled out during inspection. 0 pts. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 . Macaroni noodles cooling in deep bucket. Potato salad cooling in deep container. Cool TCS using shallow pans or containers. Do not cool in thick portions. CDI - PIC spread out potato salad into multiple pans. PIC spread out macaroni noodles onto multiple shallow pans. REPEAT |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Heavy amount of gnats in establishment. Gnat observed landing in cheese and on clean utensils during inspection. Contact pest control for solutions to flies. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed gnat land in shredded cheese in sandwich cooler top. Protect food from contamination from pests. CDI - Cheese that gnat landed on was discarded. Keep food covered to prevent potential contamination from flies. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wiping cloth observed on line during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting heads of lettuce directly out of box. Wash fruits and vegetables prior to use. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Scoops for pimiento cheese observed as being stored on shelf in sandwich cooler. Shelf needed to be cleaned. Do not store in-use utensils on surfaces that are not cleaned and sanitized. CDI - Scoops taken to dish machine and washed. |
|
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. Torn gaskets present on walk-in cooler door and on sandwich cooler door. Rusted/chipping shelves in both walk-in coolers. Establishment is using single-service sauce cups as sink stoppers for warewashing. Replace shelves and gaskets. Acquire re-usable sink stoppers for 3-compartment sink. REPEAT |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-204.113 Warewashing machines shall be provided with an easily accessible and readable data plate. Do data plate on dish machine. Replace missing data plate. REPEAT |
|
49
|
0
|
Non-food contact surfaces clean |
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. Shelves in walk-in cooler need additional cleaning. Shelves in sandwich cooler need additional cleaning. 0 pts. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water went from 140F to 108F after filling up 1 vat in 3-compartment sink. Establishment has recently installed a 20 gallon hot water heater. This is too small of a hot water heater is supply sufficient hot water to establishment. Establishment is under intent to suspend until the hot water heater has been replaced with one of sufficient size and recovery rate. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Dumpster is rusting through at bottom. Replace //5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Dumpster missing drain plug. Replace dumpster as it is rusted through. REPEAT. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Heavy floor damage in dish machine area. Floor damage around ice machine. Baseboards peeling off wall in various areas in kitchen. Repair damaged floors and reattach or replace baseboards. // 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. Floor cleaning necessary throughout establishment, especially underneath equipment. 0 pts. |