| 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. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster. EHS provided physical handout of poster to PIC during inspection. |
|
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 an employee using bare hands to handle garlic knots, employee was putting garlic knots into a bucket, using bare hands. CDI- EHS intervened, discussed glove use and emphasized importance of not contacting ready to eat foods with bare hands, garlic knots voluntarily discarded. Employee washed hands, donned gloves before going back to task. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a container of raw chicken stored directly on top of a box of Italian sausage in the walk in cooler. CDI- EHS discussed storage order, chicken moved to bottom shelf (no evidence of contamination present). PIC discussed storage order with employees during inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed products on TPHC white board missing begin and end time stamps. CDI- employee marked begin and end time on products during inspection. |
|
33
|
0
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed pasta cooling in walk in cooler in tightly wrapped bags, stored inside deep plastic cambro. EHS found bags of pasta holding at 45-50F, PIC stated that pasta was cooked and cooled around 1pm and was still in cooling process. CDI- cooling methods changed, bagged pasta spread thin onto sheet pans to finish cooling. EHS discussed proper cooling methods with PIC. Suggested smaller batches, spreading thin onto sheet pans and fully cooling pasta to 41F or below before putting into bags. |
|
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 a few shakers with no label on cook line near pasta station. |
|
39
|
1
|
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 a box of breaded chicken on the floor in the walk in cooler. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on prep surface during inspection. REPEAT. |
|
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 a scoop stored inside of plastic container with handle contacting the sugar. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of plastic forks and knives stored on the ground behind register area. |
|
47
|
1
|
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 throughout facility damaged, splitting and peeling, in need of replacement. REPEAT.
4-502.11(A) Maintain utensils in good repair. Observed some plastic containers chipped and cracked. REPEAT. Note: facility is phasing out broken/damaged utensils. EHS observed less broken utensils in use compared to previous inspection. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13(B)Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot waterware washing machines. The thermometer must be readily accessible. -Pf Observed no irreversible temperature indicator for the high temp dish machine during inspection. CDI- EHS discussed new requirement with PIC, provided examples of irreversible temperature indicators and explained that one must be in facility by the next inspection to avoid point deductions. |