| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
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 Observed no policy of training food employees on reportable symptoms and illnesses. CDI - PIC provided Employee Health visual learner poster today with a discussion of symptoms and illnesses. Ensure all employees are educated and understand their responsibilities for restriction and exclusion. -1- |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 facility does not have written vomiting and diarrhea plan available. CDI - Poster and example written plan sent today via email. REPEAT -1- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed buildup inside containers used for food reheating and hot holding with food debris inside that were identified as clean. -1.5-
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled serving and cooking utensils left from previous day’s food service overnight. Clean at least once every 4 hours and as necessary to prevent contamination. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed hole in high wall near ice machine close to walk in cooler and holes in dry storage area walls on same side as walk in freezer. Observed screen falling away from back door frame.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy rodent droppings in dry storage area and under cabinets in restrooms. Facility had rodent glue traps in place. Ensure all pests are removed from facility. -1- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to go trays stored at front counter with food contact surfaces faci8ng up. Keep these inverted to avoid contamination. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pitted tooth on table mounted can opener. Replace or repair tooth to avoid contamination. Observed rusty fish scaler stored as clean on magnet. Replace with a scaler that is smooth and easily cleanable. -.5-
4-502.11(A) Maintain utensils in good repair. CDi - Items moved to dish pit for cleaning to remove rust buildup. Ensure rust is removed or replace. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed buildup inside dish machine at high corners and under rail for stationary rack cleaning. Clean often enough to prevent buildup. -.5- |
|
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 buildup on outsides of food containers, front and back sides of cooking equipment, on hood system, on shelving in walk in cooler, reach in cooler, outside of food bins for raw proteins, on drying shelving over 3-comp sink and on outsides of drink containers at self service beverage station. Clean these areas often enough to prevent buildup. -1- |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at either handsink in front of facility. Per PIC, hot water lines run from the kitchen to restrooms and it takes a while to get hot. EHS advised PIC to ensure hot water is al all fixtures during peak demand. CDI - PIC ran hot water to get required temperatures for customers. -.5- |
|
55
|
1
|
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. Observed floors in kitchen area not sealed and not smooth and easily cleanable. Observed ceiling in rear storage area heavily damaged. Observed walls separating near walk in freezer. Seal these areas and ensure they are smooth and easily cleanable. REPEAT -1-
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 buildup on ceiling vent covers and floors throughout kitchen. Clean often enough to o prevent buildup. |