| 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. Observed facility with cleanup kits from eco lab but PIC could not locate a written procedure for a vomiting or diarrheal event. CDI- EHS provided example and poster via email. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bottle of chemical cleaner hanging from the front side of the handsink near the cook line. Observed ice dumped into the handsink during inspection. CDI- EHS discussed with PIC that handsinks may only be used for handwashing, PIC spoke to employees. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg wash at cook line holding above 41F, see temperature chart. Facility uses ice to ice down wells to maintain temperature, EHS observed ice melted and needed to be refilled during inspection. CDI- ice well refilled, egg wash at 41F by the end of the inspection. REPEAT. Note: points not escalated due to this being the only product out of temperature during inspection. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped with a wooden broom during inspection. Back door was propped open and the air curtain was not turned on. EHS told PIC to ensure the door is shut completely or the air curtain is turned on when propped. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans on shelving next to 3 comp sink wet stacked. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one section of hot holding station not currently in use, PIC stated he is awaiting parts for the unit to be fixed. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of reach in units behind service bar area with food debris, buildup on gaskets. Observed fan units in the walk in cooler with dust buildup. Observed a blue crate stored in the walk in cooler with black buildup. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door open. |
|
55
|
1
|
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. Observed significant food debris buildup underneath shelving next to office area, under 3 comp sink and behind cooking equipment. Observed yellow buildup on walls behind cook equipment. REPEAT. |