| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) 2-102.11 (C ) (2), (3), (17) 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Ensure PIC can demonstrate knowledge of a complete employee health policy. -PF For more information on employee health policy please visit: http://meck.co/FoodSafety - PIC was unable to discuss but only 2 reportable symptoms and one illness during discussion. CDI- PIC was able to show EHS a written agreement. PIC reviewed policy for better knowledge with the subject. |
|
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 - PIC was unable to provide written procedures for vomit and diarrheal clean up. CDI- Per state guidance education was provided and PIC was provided with MCPHD written vomit and diarrheal clean up procedure form. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after engaging in other activities that contaminate hands. Wash hands before donning gloves to initiate a task that involves working with food or clean utensils or equipment. - P- Observed PIC handle raw chicken, discard gloves, and donned new gloves to handle clean equipment. CDI- Before cross contamination occurred education was provided and EHS observed proper hand washing and donning of gloves. |
|
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- Observed raw bacon stored above RTE pickles. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety- Observed unwashed tomatoes stored above RTE slaw. CDI- PIC was able to correct the storage order. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed chicken tenders and sausage patties both below 135F, see temp chart. PIC stated items would be discarded if below the proper temp of 145F. CDI- PIC voluntarily discarded the items. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce, cut tomatoes, sliced cheese shredded cheese all above 41F. Prep unit was functioning at 49F. A VR will occur within 3 days to ensure the prep unit is repaired or not in use. Also to ensure TCS foods are kept at 41F or below. |
|
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- Observed fries with written procedures for TPHC. Fries were not marked with a start time. CDI- PIC was able to mark the item since they were placed on tphc 15 mins before the inspection according to the PIC. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing foods with long hair on the head without a proper head cover.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees preparing foods while wearing a watch on the wrist. |
|
45
|
0
|
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 single use items stored on the floor of outside storage and on floor under waste drain pipe in lobby. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed all cooking equipment, handles to cold holding equipment and shelving throughout the facility in need of cleaning due to food debris and grease residue build up. NOTE: Point deduction has remained the same since violation is low risk and static. |
|
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. -REPEAT- 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 several areas in the back of kitchen in front of walk in coolers with broken and cracked tile. Areas have standing water on sub floor. Observed cleaning needed underneath and behind equipment of floors and walls throughout the kitchen. |