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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
REPEAT VIOLATION: 2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed no certified food protection manager present.
Observed PIC unable to demonstrate knowledge of Food Code by inability to answer food safety related questions pertinent to facilities operation or priority items out of compliance during inspection. Provided education on proper knowledge needed to be in compliance.
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT VIOLATION:
Observed no certified food protection manager present.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
No |
REPEAT VIOLATION:
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 clean-up of vomiting & diarrheal events. CDI - educated and provided the PIC a template plan to be implemented. |
|
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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed sanitizer in which knives are stored with 0 ppm of quat. CDI - PIC remade the sanitizer. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods in the reach in cooler above 41F: roast beef, shredded lettuce, cooked chicken, cut tomatoes. Observed TCS foods in the sandwich make station above 41F: shredded beef, chicken, tuna, American cheese, BBQ, cut tomatoes. Reach in cooler had a ambient air temp of 47F. PIC stated that they had been going in and out of this unit all morning and the temps were going up, PIC stated that in the morning when they arrived at 9AM the unit was below 40F. CDI - Discussion with PIC, stated that some of the items were made this morning and PIC was able to place into the freezer to chill back down. TCS foods made two days ago were discarded.
PIC has chosen to voluntarily close until repairs are made to the reach in cooler and maintaining 41F or below. Please contact me at (704)840-9278 I will conduct a verification visit to ensure compliance. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed just prepped tomatoes covered in the reach in cooler. Uncover to rapidly cool to 41F within 4 hours.
Verification visit to ensure compliance of proper cooling. |
|
40
|
0
|
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 food handlers without effective hair restraints. |
|
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 personal belongings stored on facility shelving with facility supplies.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored on facility supply shelving/single service. |
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