| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
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
REHS emailed PIC the changes to the employee health policy. |
|
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
Discussed with PIC rule regarding written plan for vomiting or diarrheal event. PIC did not have a written plan. Emailed PIC vomit/diarrhea clean up plan and poster. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Upon arrival REHS observed container used to store dirty aprons in front of handsink. PIC move container away from handsink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For
more information please visit: http://meck.co/FoodSafety
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed pans and utensils in the can-wash sink. REHS made an on the spot correction to remove to three-compartment sink. REHS educated PIC on proper cleaning and sanitizing of food contact equipment. PIC moved to three-compartment sink. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety
Observed cooling from overnight between 43F and 4F in walk in cooler. PIC voluntarily discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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
Observed food cooling from overnight in deep pans instead shallow pans while not meeting time temperature cooling parameters. Educated PIC on proper cooling methods. PIC switched to shallow pans. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 big white food containers without labels. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no container for in-use wiping cloths. PIC stated that he was advised by previous REHS to purchase a bottle of sanitizer to spray surfaces instead of using a container to store in-use wiping cloths. REHS advised PIC to use disposable towels if a spray bottle of sanitizer is used or maintain a bucket of sanitizer to keep in-use wiping cloths if no disposable towels are used.
***GC only*** due to REHS educating PIC and providing clarity. |
|
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. Observed wet pans stacked and stored on shelving. Ensure pans are air dried before stacking. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
Yes
|
No |
501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door observed dumpster doors open. No points taken, dumper is shared by all of the businesses in the area. Dumpster closed. |