| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
Observed PIC unable to demonstrate knowledge of Food Code by inability to answer food safety related questions pertinent to facilities operation or priority items out of compliance during inspection.
Employees (2 store PICs) were asked questions pertaining to the inspection and violations with no knowledge. It was explained to them to ensure someone is present that has knowledge of the everyday operations of the facility. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
No Points Deducted:
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf
Employees were asked about the employee health policy and the reportable illnesses, but showed no knowledge. Email of the EHP and the 6 reportable illnesses were emailed. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
No Points Deducted:
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 written procedure or plan for vomiting or diarrheal events. Poster and information emailed to John C. Davis. |
|
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 the hotdogs on the roller at 128-129F. CDI- Discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 on date marking please visit: http://meck.co/FoodSafety
Observed hotdogs, wings, fries, etc opened and unlabeled. The cook stated that she opened the hot dogs yesterday. CDI- Items were labeled. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with the start time or discard time. All food not sold by the end of 4 hours shall be discarded. -P/Pf TPHC procedure template may be found at: http://meck.co/FoodSafety
Three employees stated that the pizza, wings, and fries are on time instead of temp. No procedure was provided. Blank form emailed. |
|
37
|
1
|
Food properly labeled: original container |
No |
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 unlabeled containers of items that were not easily identifyable on the Pizza Hut side and the Starbucks side. Label all to follow the rule above. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed several boxes of single service cups stored on the floor in the back store room. Relocate according to the rule above.
Observed the coffee filters sitting unprotected with the food side exposed. CDI- Placed in a container with a lid. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
No Points Deducted:
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed no min/max thermometer to test the hot water dish machine. Provide. |
|
49
|
0.50
|
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.
-Observed pink buildup inside of the ice machine on the shield. Clean (by contract if there is one or by employees if no contract). How to open and where to look inside of the ice machine was explained to the PIC, John.
-Observed buildup in the bottom of the milk reachin cooler. Clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 dust buildup on the ceiling of the kitchen areas- over the dish washing area and over the pizza make station area. Protect clean items and food and clean the dust. |