| 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. - Observed employee written policies without all of the reportable illnesses. CDI- EHS provided PIC with written MCPHD employee health policy with all reportable illnesses listed. Per state guidance no point deduction shall occur however if the violation is noted again point increase deduction will occur. |
|
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 immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed several employees washing hands after tasks that contaminated them. Employees used bare hand to turn the faucet off. CDI- Education was provided and employees re washed hands properly. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed one service station handsink without hot water. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce over prep RTE slaw, cut tomatoes, diced eggs, washed RTE broccoli and other RTE foods. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT Observed serving utensils, plates, meat slicer, metal pans and plastic containers all stored clean according to pic with food debris left not hem. CDI- PIC moved all items to dish pit area to be properly cleaned. EHS has recommended PIC to implement a RCP. EHS emailed PIC a copy of MCPH RCP form. EHS will follow up with facility as required to ensure long term compliance is met for food contact surfaces being clean to sight and touch.
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . - Observed high temp dish machine functioning at 152F on surface temp disk. PIC discontinued use of dish machine and set up 3 comp sink. PIC contacted service provider for dish machine. A VR will occur within 3 days to ensure dish machine is functioning properly. |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. -REPEAT- Observed backed fish, fries, pasta, several containers of pot roast and pork chops below 135F see temp chart. A VR will occur within 3 days to ensure proper hot holding of TCS foods are being maintained. NOTE: improvement from last inspection has been noted however if the violation is noted during the next inspection or visit permit action may occur. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- REPEAT- Observed all cold items being placed on time when EHS entered the facility. Per conversation items had been on TPHC and exchanged out more frequently without proper time labels. Observed ham carving station on TPHC per PIC with a label with a start and end time. CDI- PIC provided education to employees and corrected all labeling. NOTE: If the violation is noted again during a visit or inspection permit action may occur.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety - PIC could not provide written procuders for PIZZA and Ham that’s placed on time. CDI- PIC provided a new form by the end of the inspection. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory (CA) must include disclosure and reminder.-Pf- Observed eggs and steak on to go menu and near carving area/grill area cooked to order without a consumer advisory. PIC stated consumer advisory near grill/carving station had been discarded by staff during cleaning of windows. A VR will occur within 10 days to ensure a consumer advisory is provided for items under cooked or raw. EHS provided PIC with a MCPHD written aid to help with providing CA. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed in use squeeze bottles in need of labeling near salad bar and cook line. |
|
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 small drain flies near dry storage and clean drying rack near dish machine. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees preparing RTE foods while wearing watches and bracelets on the wrist during the inspection. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -REPEAT- Observed wiping cloths stored in cleaner not sanitizer. CDI- PIC removed rags. NOTE: Half point deduction to occur since item is low risk and stagnant. Item has been noted as an improvement with only 2 out of 6 buckets with rags in cleaner. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed several stacks of plastic containers, plates, and metal pans stacked together wet. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed several plates with deep cuts and food contact surface utensils burned and sharp internal angles in need of replacement. PIC removed some utensils. EHS will follow up within 10 days to ensure all items had been replaced. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 cooking equipment and shelving throughout the facility in need of cleaning due to grease and food residue. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - Observed female restroom in need of covered trash can. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - REPEAT- Observed litter and non functioning equipment around outside dumpster in need of cleaning up. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Observed floors throughout the kitchen in need of repair due to absent grout and other damages making the floor rough and not smooth. Also observed hard to reach areas of walls and floors in need of cleaning due to grease and food debris build up. Hard to reach areas are underneath and behind equipment. NOTE: Half point deduction occurred since violation is low risk and PIC started to make repairs. |