 | | | |
| |
|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | 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. Observed facility with no written procedures for a vomiting or diarrheal event. PIC stated he is aware of new requirement, working on implementing a written plan to be in compliance. CDI- EHS emailed information including an example plan and poster. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink stored in the standing reach in unit, above retail food with no cover. Store employee drinks in an area that cannot contaminate exposed food. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple products in the walk in and in reach in units (cooked chicken, cooked lamb, veggie masala, chick pea masala, spinach dip, spinach fritters) from multiple days ago without a covering or wrapping. EHS discussed requirement with PIC, PIC stated he will ensure employees are covering with plastic wrap after the cooling process has been completed. REPEAT. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 multiple products in walk in cooler with no date mark, including chicken masala, cooked chicken, cooked lamb, veggie masala, chick pea masala and spinach dip. PIC spoke with employees responsible for dating products, employees stated products were all made within the last 1-3 days. PIC spoke with employees about consistently date marking products. CDI- EHS allowed PIC to date mark products during inspection, all products were labeled with 10-24 date to error on the side of caution, as the employees were uncertain which products were made on what dates. EHS allowed facility to backdate products to 10-24 for this inspection, but explained to PIC that date marking system must be consistent to avoid discarding products with no date mark. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle contacting flour in large plastic containers in the dry storage area. Ensure scoop handles are not contacting food when in storage. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on low reach in units with damage, splitting. Observed plastic lids on flour containers in dry storage that were damaged, cracked and broken plastic pieces. REPEAT.
4-502.11(A) Maintain utensils in good repair. Observed metal pans on shelving with damage, cracked. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan in standing reach in unit with dust buildup, in need of cleaning. Observed basin of handsink at bar area with black buildup in the corners, in need of cleaning. Observed gasket on walk in cooler with black buildup, in need of cleaning. Observed stainless steel floors in walk in cooler in need of cleaning, specifically underneath shelving. REPEAT. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walls near cook line with damage, no longer smooth and easily cleanable.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in the kitchen near the cook line with splatter, in need of cleaning. |
|
| |
|