| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Establishment has online training for Employee Health and staff knew to report illnesses and symptoms to the PIC, but were not fully aware of the specific illnesses and symptoms to report to the PIC. Updated Employee Health Document needed for staff, copy emailed to PIC to update staff on 2017 code requirements. |
|
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. Provide vomit and diarrheal event plan for staff to use if an event occurs. Document emailed to PIC |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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 personal drinks stored on top of table above food items. Ensure the staff use the designated area set for personal drinks. CDI, personal drinks moved to approved location. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Hand washing sink in the preparation area is missing a hand washing sign. CDI, sign provided to PIC. |
|
12
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P. Salads received from the upstairs permitted kitchen were observed at 43 - 51 F. CDI, items were cooled to 41 F during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Staff advised tongs and utensils left out at room temperature are cleaned once per day. CDI, PIC retrained staff to ensure the utensils are cleaned and sanitized at least every 4 hours. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff not wearing head coverings. |
|
45
|
0.50
|
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 single service straws and cup lids stored under a sink. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the lower shelf inside one small reach in refrigerator damaged/missing part of the metal shelf. Observed minor damage to cabinets. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
Yes |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed the spray nozzle hanger damaged so that it may hang down into the 3 compartment sink vat. CDI, PIC already had a procedure in place to hang the nozzle above the sink. Repair within 3 days and send EHS a picture of the repaired hanger for the nozzle. |