| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Signed written employee health agreement on site did not include nontyphoidal salmonella. CDI, new handouts emailed to PIC. |
|
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 no written vomiting and diarrhea cleanup procedure while on-site. CDI, sample procedure and 2017 food code information emailed to PIC. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employees crack raw shell eggs and scramble raw egg and touching container containing raw egg and then proceed to handle clean plates. CDI employee removed gloves and washed hands. Repeat. Observed food employee turn faucet off with their bare hands after handwashing then proceed to handle clean equipment / food preparation. CDI, employee rewashed hands. Long term compliance visit to be made to follow up on glove use and handwashing procedures and facility has managerial control of process. |
|
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 food employee touch biscuits with hands. CDI, biscuits voluntarily discarded. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed paper towel dispenser jammed in dispenser unit. CDI, towels provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed drink pitchers left uncovered / unprotected. CDI, pitchers covered during inspection.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employees handle raw egg with gloves during preparation and then use same gloves to handle clean plates. CDI, repeat. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed gravy with discard date of 1/18 and 1/19. CDI, gravy voluntarily discarded by PIC. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 some grease accumulating on outside of food preparation equipment under hood system. |
|
53
|
1
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor tile and wall damage throughout kitchen. Repeat. Observed ceiling tile damage near back storage area. |