| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided PIC with link to obtain template plan to be implemented. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans at back stored with debris, residue, and sticker residue on outside of pans. CDI: pans removed to be released. Observed slicer and chopper stored on back shelf with food debris remaining. CDI: items removed to be cleaned. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed a few chicken strips that had been cooked to 148F on flat top grill. CDI: had cook place chicken back on the grill to reheat to 165F+. Chicken was reheated on grill. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed pasta salad and ranch dressing inside WIC dated 1/3/22 that had expired past 7 days. CDI: by discarding. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT VIOLATION:
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 3 bulk containers of dry goods at back without a label. Observed 2 grey bus tubs of dry goods without a label. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in red bucket on front main line at 50ppm. CDI: bucket changed and corrected to proper concentration. Observed wiping cloths stored under cutting boards and on counter. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles down in some dry good products. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and containers stored as clean. CDI: Pans and containers were separated for air drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION:
4-502.11(A) Maintain utensils in good repair. Observed lid to seafood breader mix was cracked and damaged. Observed dish racks damaged and worn in need of replacing.
4-501.11 Maintain equipment in good repair. Observed gasket damaged on back 2 door reach-in freezer. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
REPEAT VIOLATION:
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no QUAT test strips available on site for testing for sanitizer. Verification required. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed front handsink where main cook area and prep line is not working properly. facility has turned water off and is not using sink due to leak and plumbing issue. Facility has contacted building to inquire about repair and issue is financial between facility and building. CDI: Staff is currently using the handsink in the back of the kitchen where the dishmachine is located. EHS will return for complaince visit in 10 days to see if repair has been done or work order has been submitted for repair. |