| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
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 Establishment's employee health policy does not include non-typhoidal salmonella. CDI - Establishment e-mailed sample policy that includes non-typhoidal salmonella. 0 pts. |
|
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 Establishment does not have a vomit/diarrheal event clean-up plan. CDI - Establishment e-mailed sample policy to use. 0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Pitcher observed in hand washing sink at start of inspection. Hand washing sinks must only be used for employee hand washing. CDI - Pitcher removed. 0 pts. |
|
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 Unopened package of raw hamburger patties stored on shelf above bag of opened fries in upright freezer. Raw animal foods must not be stored above ready-to-eat foods. CDI - Raw hamburger patties moved to raw hamburger cooler. 0 pts. |
|
16
|
1.50
|
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 Sanitizer solution at 3-compartment sink measured 0 ppm quat on test strip. Quat sanitizer shall be 150-400 ppm. CDI - Manager cleaned out chemical dispenser nozzle and dispenser began dispensing solution at 300 ppm. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Breakfast burritos on make unit top measured 52F. TCS foods in cold holding shall be 41F or less. Breakfast burritos moved to walk-in cooler to cool. REPEAT |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 employee working on line did not have effective hair restraints. Food employees must wear hair restraints, such as a hair net or hat, when preparing food. REPEAT |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Wash vat at 3-compartment sink measured 104F. Wash solutions shall be at least 110F, unless soap manufacturer states that soap is effective at lower temperatures. CDI - Manager educated and compartment emptied. // 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Debris observed in sanitizer solution at 3-compartment sink. Maintain the sanitizer compartment clean and free of floating food debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Toilet in women's restroom is not working and has a work order in for it. Plumbing fixtures shall be maintained in good repair. 0 pts. |