| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
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 for employees to review and sign.
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee unsure of specific illnesses and symptoms related to foodborne illness. Employee understood the general policy of not coming to work sick, but was unable to discuss specific symptoms and illnesses, facility did not have a posted policy but did have signed documents from employees. CDI- EHS discussed importance with PIC and employee, provided MCHD handout with symptoms and illnesses and suggested facility reviews policy with employees. |
|
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
|
0
|
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 PIC touch top layer of lettuce with bare hands during inspection. CDI- top layer of lettuce discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility using a high temp dish machine that was converted into a chemical dish machine during inspection. Machine was converted due to a malfunctioning booster heater, facility has ordered part and is awaiting arrival and installation. Sanitizer was registering at 0ppm during inspection. PIC stated that repair technician was there last night, stated that chemical was working at the time that he left. PIC was able to call repair technician and repair tech arrived on site to fix dish machine during inspection. Machine was registering at proper sanitizer concentration (between 50-100ppm) by the end of the inspection. Facility typically uses a high temperature dish machine, this is only a temporary fix, EHS provided test strips for temporary period. PIC stated he will let EHS know when booster heater part arrives and machine is back to full functionality. VR by 10-17-21 to ensure dish machine is properly sanitizing. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few products (kale, lettuce, deviled egg mix, portioned chicken, blanched fries) in the prep top's and in cold holding drawers holding above 41F, see temperature chart. Products were stacked well above the fill line, causing the rise in temperature. Observed a few products (meatloaf, steamed asparagus) holding above 41F in walk in cooler, EHS determined that rise in temperature was due to products that were cooling being placed on speed racks below cold holding products. The rising heat likely caused products to rise in temperature. CDI- products that were over the fill line were divided into smaller portions, brought to walk in cooler to rapidly cool. EHS discussed with PIC to avoid putting products that are actively cooling below products that are cold holding in walk in, due to heat rising and rising temperature of products. |
|
23
|
0
|
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 a few products in prep top units with no date mark (egg whites, quinoa, pimento cheese). PIC stated that these products had just been placed into metal containers today from larger stock in walk in cooler, the dates did not follow the product from the larger stock. CDI- EHS discussed with PIC that date needs to follow product. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one bucket of sanitizer registering around 50ppm during inspection. CDI- bucket remade during inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of metal pans above dish pit area wet stacked. REPEAT. Note: points not escalated due to improvement from last 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 units holding bottled drinks at serving station, splitting.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a green cutting board in use with deep grooves, no longer smooth and easily cleanable. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken lids on dumpster area, ensure waste containers can be tightly shut with lids. |
|
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 employee lunch bag stored in walk in cooler with retail items. Designate a specific area for employee possessions. |