| 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 PIC unable to locate written procedures for clean up of vomit or diarrheal events. Biohazard kit has clean up procedures, however, they do not address the employees who are responsible for cleaning up this event. CDI - written procedures provided during inspection. 0 point deduction |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands scrubbing for less than 10 seconds before rinsing and drying. CDI - EHS directed employee to re-wash hands using full process. Wash hands using proper procedure including scrubbing for 10-15 seconds.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee remove food handler gloves and touch trash can and personal clothing then begin to don clean gloves without washing hands. CDI - EHS directed employee to wash hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed back area hand sink without paper towels. Multiple employee washed hands at the sink and then used towels from alternate sink to dry hands but never replaced paper towels or informed PIC that towels were needed. CDI - EHS informed PIC who replaced towels. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 0ppm cl provided in final rinse of dish machine. Sanitizer visible inside of dispenser, however, 0ppm provided during washing/rinsing. CID - all dishes must be washed/rinsed/sanitized in 3 compartment sink until dish machine has been repaired and is providing 50ppm cl in final rinse.
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. 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 employee obtain soiled pot from soiled dishes stacked inside of 3 part sink then manually scrub and rinse the pot but not apply sanitizer as there was no solution prepared in the 3 part sink. Employee then took the pot to be used on the stovetop. CDI - EHS intercepted employee who returned and worked with PIC to prepare sanitizer and fully clean/sanitize pot before returning to stovetop |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed fried chicken with various thick pieces not checked with thermometer by employee found to have final cook temperatures less than 165f. CDI - Undercooked fried chicken return to fryer to finish to above 165f. Note: improper cooking temperatures were noted on repeated inspections prior to last inspection. Employees must use food thermometer to ensure larger pieces of fried chicken reach fully cooked temperature of 165f. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of fried steak holding at 125f at line. CDI - steak discarded and fresh batch made. REPEAT |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies and small flies present in back of house areas. Observed multiple small flies present in ladies restroom. Contact PCO for service and avoid leaving drive through window open for extended periods of time. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed employee portioning and serving food at front line with long pink artificial nails not wearing gloves. CDI - EHS directed employee to wear gloves whenever handling food. Gloves donned. |
|
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 partially used case of single service to go food boxes on floor behind front line. Maintain single service items at least 6 inches off of floor. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior surfaces of some equipment in back of house/dish area including handles/outside doors of biscuit cooler and some shelving in back area observed with buildup needs cleaning. Observed buildup on exterior surfaces of some food containers including plastic buckets/lids used to steep tea in back of house. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed food and packaging on ground around dumpster inside enclosure. Observed dumpster door open with multiple birds inside of dumpster and bird droppings on rails of side door. Keep dumpster closed and keep food off of ground around dumpster to prevent pests. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 dark residue and /or food debris buildup under equipment especially in and around floor drains. |