| 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
Updated employee health policy and agreement provided to PIC via email. CDI |
|
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
Handouts and guidance provided to facility via email. CDI |
|
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
Few stacked boxes from yesterday's delivery truck were stacked on top of back handwashing sink. CDI-Items were moved. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Bags of food were observed sitting on top of exposed chicken in reach-in freezer. CDI-Food was covered with a clean and sanitized lid. |
|
16
|
1.50
|
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 Slicer observed with small amount of leftover residue and food debris on blade. Two dishes in clean storage observed with food debris that had fallen on them from shelving above. CDI-items were taken to dish pit to be cleaned and sanitized.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some buildup observed under coffee maker dispenser.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Sanitizer in spray bottle was low on test strip. CDI-Sanitizer was remade by PIC at correct concentration for quat 200-400ppm. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed two pans of lasagna prepped yesterday without date dated. Penne pasta that had been taken from larger portion in walk-in was not dated. Be sure date marking follows food to prep units from larger batches in walk-in. Milk opened yesterday was not dated. CDI-Items were dated. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
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. Labeling rubbed off from use on a couple oil bottles. Bottles were relabeled during inspection. CDI Repeat. Item points not increased because improvement has been made by PIC. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed pans of food on floor below shelving in walk-in freezer. Facility has limited storage space due to high volume of less frequent deliveries. |
|
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.
Side of prep unit to the right of grill has peeling protective sticker that is beginning to build up food debris and residue. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee coats and items on food/utensil dry storage shelving in kitchen |