| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a link to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector. |
|
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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with a hard copy of the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee emptying sanitizer bucket and draining wiping cloths in front area handsink. Observed a second employee, while EHS is washing their hands, place a soiled spoon in the front area handsink. CDI- EHS explained the requirement to both employees and PIC. All items were removed and placed in designated warewashing area. REPEAT but different code violation observed. |
|
15
|
1.50
|
Food separated & protected |
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 cooked pork chops stored below and next to raw fish in cook line reach-in refrigerator. Observed a container of shredded cheese stored below and on top of raw fish in cook line reach-in refrigerator. REPEAT |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of barbecue baked chicken hot holding at front service unit below 135F. Per PIC, the chicken was freshly baked this morning then he added the room temperature barbecue sauce. PIC stated the product had only been out there for 30 mins. CDI- EHS explained the hot holding requirement and PIC rapidly reheated the food item above 165F within 15 mins. All other TCS food items were properly hot holding throughout establishment. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of cleaner and a bottle of depressor stored with no label. CDI- PIC labeled both bottles. REPEAT. |
|
39
|
1
|
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 food items in walk-in refrigerator with date mark labels in contact with more than 7 individual food items. CDI- PIC removed the labels in contact with food and placed on the outside of the food containers. EHS recommended to PIC to use a different date mark label if the current labels are consistently falling off of the metal containers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted prep tables (surfaces and legs) and shelving throughout kitchen and refrigerators/freezers. Replace all rusted equipment so that equipment is maintained smooth, easily cleanable and non absorbent. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup on gaskets in reach in refrigerators and walk in cooler. Observed food debris, food residue, and grease buildup on cooking equipment throughout kitchen. Observed black buildup around handsink at service area. Increase cleaning frequency to avoid build up. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
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 rusted vent cover above cook line. Replace all rusted vent covers. |