| 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. Observed employee health policies that did not include salmonella non-typhi. Facility has MCPH employee health poster and old version of employee health policy that does not include salmonella non-typhi. CDI- EHS educated PIC on updated employee health policy, provided updated employee health policy via email for employees to review and sign. |
|
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 facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer stored as clean with food debris/residue on the blade and underside of blade. CDI- slicer broken down and cleaned during inspection. REPEAT. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few products holding above 41F in the "flip top 2" unit, see temperature chart. Through discussion with PIC, this flip top is loaded each morning with products from the walk in cooler, was stocked around 9:30am this morning. PIC stated she believes the rise in temperature is due to employees that prep leaving product on counters too long during the prep process. EHS found that unit was holding around 38F, multiple products in flip top and reach in portion that were holding at 41F or below, see temperature chart. EHS does not believe there is an issue with the unit, products are likely being kept out in room temperature for too long during the prep process. CDI- turkey, gouda, provolone, grilled onions and pico brought back to walk in cooler to rapidly chill before being placed back in cold holding, as products were out of temperature for around 1 hour. EHS discussed with PIC and employees, will make sure products are not being left out for extended periods of time during morning prep. |
|
23
|
3
|
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 sliced turkey in "flip top 2" unit date marked 11/30. Observed 2 containers of basmati rice marked 12/2 in walk in cooler. Products had exceeded 7 day limit. CDI- products voluntarily discarded during inspection. EHS discussed date marking system with PIC and employees. All products in facility are properly dated, products are not consistency being discarded when 7 days are exceeded. REPEAT. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 bottles of chemical cleaner near dish pit that were not labeled. CDI- PIC labeled bottles during inspection. |
|
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 containers of spices and squeeze bottles with no label. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets registering at 0ppm when tested. CDI- buckets remade during inspection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the 2 flip top make units at cook line with damage, unable to properly close on top portion. Observed flip top door removed from unit, facility using sheet pans to cover open air unit to hold temperature.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards attached to flip top units with deep grooves and staining, no longer smooth and easily cleanable. Observed several colored individual cutting boards in the back prep area with significant damage, burn damage and no longer smooth and easily cleanable. Resurface or replace. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. Facility uses a high temperature sanitization dish machine and does not have an irreversible registering temperature indicator. CDI- EHS discussed requirement with PIC, showed examples, PIC is aware of the appropriate equipment to be in compliance. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 black buildup on low boy reach in unit in area just below where doors meet the frame of the unit. REPEAT. |