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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 |
|
|---|
|
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
"Discussed with PIC rule regarding written plan for vomiting or diarrheal events. PIC did not have a written plan but stated that they have employee health policy in place and housekeeping staff if such an event occurs. Emailed PIC vomit/diarrhea clean up plan and poster. Also discussed and emailed changes to the employee health policy." |
|
8
|
0
|
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 dry hands before turning off faucet without re-contaminating hands.-P Observed food service worker use hands to turn off faucet after washing hands. REHS made on the spot correction. Food service worker rewashed his hands and use paper towel to turn off faucet. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed drain line tubing from coffee urn in hand-wash sink. Observed veggie wash sanitizer drain line tubing in hand-wash sink. A handwashing sink may not be used for purposes other than handwashing. Pf Drain tubing removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at the first hand-wash sink, all other sinks supplied. PIC stated that they don't use the sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Checked and observed sanitizer at 3-compartment sink at 0ppm. PIC unclogged sanitizer line and replaced the sanitizer. |
|
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 Took final temperature of baked chicken between 147 -161. PIC put chicken back in the oven to reach 165F before serving. Recommended to take temperatures when food is cooked before placing in hot holding. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 expired date marking on food in bottom upright cooler. PIC discarded. Observed no date marking on food in walk in. PIC stated that the food was prepared yesterday (12/07/2021). Asked PIC to put the date it was prepared on the food. Food was below 41F. PIC dated food. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC wearing a watch while preparing food. PIC removed watch, washed his hands and resume food preparation. Observed staff assist food service worker with food preparation without head covering. Observed PIC and another food service worker preparing food without head covering. Discussed head covering with PIC. PIC corrected during inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. Allow to air dry before stacking. |
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