| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy to PIC of the updated Employee Health Acknowledgment form in Spanish, but emailed PIC link to access in different languages as needed. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector. |
|
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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and emailed PIC a link to access the state’s example written procedure. Hard copy in Spanish provided to PIC. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review. |
|
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 dry hands before turning off faucet without recontaminating hands.-P Observed food employee dry their hands then turn off the faucet with their bare hands and not a clean barrier. CDI- EHS educated PIC on when to wash and proper handwashing procedures, and recommended immediate handwashing training for all staff. Employee rewashed their hands. EHS observed a second food employee handle raw salmon with gloved hands then wit the same gloved hands touch clean and sanitized plates. CDI- EHS provided handwashing education, plates were taken to warewashing area to be cleaned, and food employee removed gloves and properly washed their hands. |
|
10
|
0
|
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 wait staff fill two pitchers of water in kitchen area handsink. EHS educated wait staff member and PIC that hand-sinks shall only be used for handwashing. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC was unable to produce parasite destruction letter from suppliers for the salmon, halibut (dinner features menu), and shrimp (dinner features menu) offered “cooked to order”. PIC was unable to produce invoices for the above mentioned food items. He stated the invoices and other documentation are taken to the corporate office on Tuesdays. PIC stated he will contact suppliers for letters. EHS instructed PIC to cook all three food items to a minimum of 145F until records are produced. He understood and agreed. Verification visit no later than 12/23 to verify records have been received and maintained in facility for fish and shellfish offered raw or undercooked. REPEAT |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf EHS observed 5 knives stored clean with visible food debris on blades and handles. CDI- Food employee removed knives and had them proper cleaned and sanitized. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed multiple containers of cooked pasta cooling while in deep portions and tightly wrapped. All pastas were cooked and started the cooling process around 3. Observed a deep and tightly covered container of pizza sauce prepared today (12-14) stored in pizza make station cooling. CDI- PIC on his own moved the pastas to the reach-in cooler to quickly cool. The pizza sauce was divided into two smaller containers and placed in the reach in cooler to quickly cool. EHS discuss proper cooling parameters and methods with PIC. Educational cooling posters emailed to PIC for training. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed exposed wooden table used to prepare food items (e.g. pound chicken breast) not smooth with large chips, crevices and pits. All food and non-contact food surfaces shall be smooth, easily cleanable and nonabsorbent. Repair wooden table so that the wood is not exposed, the surfaces and legs are smooth, and easily cleanable. If the wooden table cannot be repaired, replace the table so that it meets the above mentioned requirement. Feel free to contact me before purchasing a new table to verify. Per PIC, food is no longer placed directly onto the wooden table, but they now place a plastic cutting board on top of the wooden table and please the food on the plastic surface. |
|
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 accumulation of food debris in microwave. Increase cleaning frequency to avoid build up. |