| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 - No vomit and diarrhea clean up plan in place at time of inspection. Due to this being the establishment's first inspection since the new food code was adopted, no point deduction today. CDI - EHS educated PIC on need for plan and provided educational poster and written procedures. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - Dish machine sanitizer (chlorine) concentration tested at 0ppm. Therefore, dishes were not being properly sanitized. Ensure testing of dish machine sanitizer concentration daily to ensure proper sanitizer concentrations are dispensing. CDI - PIC called equipment operator who arrived and fixed the issue during the inspection. Sanitizer concentration tested between 100-200ppm after equipment was fixed.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Dark buildup observed inside ice machine. Increase cleaning frequency to prevent buildup and ensure cleanliness. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
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 - REPEAT - Written procedures in place for boiled eggs to be on time but no label present indicating when the eggs were pulled from the cooler. Eggs observed sitting out on prep cooler out of temp (57F) and PIC stated they had been there for about an hour and were put there directly from being cooked. Allowed to put eggs in reach in freezer to rapidly cool and place time label on them. Reached 41F before inspection was over (within required time frame). VR - Verification required within 10 days to ensure food is being marked to indicate when the eggs are being pulled from the cooler and the 4 hour mark when the must be discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety - Cooked noodles and feta cheese observed covered while cooling in walk in cooler. Do not cover food items while cooling. Cover only once food items reach 41F. CDI - EHS educated PIC on proper cooling methods and items were uncovered for cooling purposes. VR - Verification required within 10 days to ensure proper cooling methods are being utilized. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed container of grits unlabeled. CDI - PIC labeled container. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Employee observed drying dishes with towel after they were cleaned and sanitized in the dish machine. Do not hand dry dishes. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard covering the floor of the walk in cooler. Carboard cannot be used for flooring purposes because it is absorbent and not easily cleanable. Floor underneath cardboard is rusted. Remove the cardboard and repair the floor. |
|
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. - Build up of food residue and debris observed in bottom of reach in freezer. Increase cleaning frequency of equipment surfaces to prevent buildup from occurring. |
|
55
|
1
|
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. - REPEAT - Observed dirt and food debris buildup on walls and floors in kitchen area and under dish machine. Increase cleaning frequency to avoid buildup.
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. - Floors near 3 compartment sink drains are damaged and not easily cleanable. Repair flooring. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - REPEAT - Observed exposed light bulbs above 3 compartment sink and food/equipment storage area. Bulbs do not appear to be shatter resistant. Provide shields for bulbs or replace current bulbs with shatter resistant bulbs.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee drink uncovered on cart used for drying cleaned and sanitized dishes. Designate one area for employee food and drink that is away from food and nonfood contact surfaces. Cover drinks. |