| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification. PIC demonstrated knowledge via questions answered over the course of the inspection. REPEAT. |
|
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 Delegated PIC was unaware of required observations or reporting of required symptoms, illnesses and exposure. When asked about additional training or documentation, PIC was unaware where these documents may have been. CDI - EHS and PIC discussed foodborne illnesses and symptoms. EHS provided establishment with Employee health poster, as well as a blank Food Employee Health Agreement.
For more information on employee health policy, please visit: http://meck.co/FoodSafety |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
Repeat: 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 procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as vomit and diarrhea cleanup poster. REPEAT. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees on two (2) separate occasions wash hands effectively prior to beginning food service, but turn off faucet barehanded. CDI - EHS coached delegated PIC and employees through proper handwashing. EHS observed effective corrective handwashing prior to returns to food service. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed turkey placed at prep line at an initial temperature of 48F. Observed properly date marked and time marked food items in the WIC (three (3) containers of sliced turkey and two (2) containers of steak) cooling with tight lids. When observed, turkey container at the prep line, as well as containers of TCS food in the WIC were observed as cooling at ineffective rates. CDI - WIC containers of turkey, set to fail cooling requirements within one hour, were rotated to reach in freezer with lids removed for more effective cooling. Steak containers were opened and allowed to cool in WIC effectively. Prep Line turkey was removed from service and rotated to WIC for corrective cooling. EHS provided two step and one step cooling charts to establishment.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
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 two working containers at prep line (salt and pepper shakers) without effective working labels. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) stacks of boxes of chips stored directly on the ground. Facility owner operator elaborated that these were from an earlier delivery. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) spoon handle at prep line contacting steak. CDI - Scoop was removed from steak bin and rotated to three compartment sink for corrective cleaning. Scoop was replaced with readily available, clean spoon. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six (6) recently sanitized metal containers stacked while wet. CDI - EHS separated out containers to allow them to dry more effectively. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed male restroom toilet with no flushing or draining. Toilet was marked as out of order. No other plumbing system or toileting violations were observed at time of inspection. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster missing a lid. Contact waste management company to repair/replace missing dumpster components.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open side door. CDI - Door was closed prior to return to interior premises.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster. REPEAT |