| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed signed employee health policies that did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy (via email) for employees to review and sign. |
|
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. Observed facility with no written procedures for a vomiting or diarrheal event. CDI- EHS explained requirement to PIC, emailed information including an example plan and poster. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee beginning to cut tomatoes with bare hands. CDI- EHS intervened, PIC instructed employee to stop cutting, wash hands and put gloves on. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several foods without a datemark during inspection, including opened hot dogs, cooked chicken, rice, tzatziki sauce and deli meat (turkey and ham). PIC stated the cooked chicken in the walk in was made Saturday and will be used for chicken salad. PIC stated hot dogs were opened Saturday, facility is not open on Sunday. PIC was able to identify dates of prep for other products from larger stock in the walk in cooler. EHS discussed date marking system with PIC, explained that the dates must follow product from larger portions in the walk in. CDI- products properly date marked. |
|
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 buckets of food stored on floor in walk in freezer. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on prep surfaces during inspection. Ensure wet wiping cloths are held in sanitizer between uses. Observed bucket of sanitizer testing at 0ppm chlorine, PIC stated bucket was likely from Saturday and has not been changed yet. CDI- sanitizer remade, registering around 50-100ppm chlorine sanitizer by end of inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in unit across from salad prep unit. Observed damaged gaskets on walk in cooler. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed damaged ceiling tile above cook line area. Observed damaged flooring near handsink and near 3 comp sink. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an unopened employee drink stored in reach in unit next to retail foods. |