| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
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 P- Establishment has posted MCHD employee health poster and outdated signed employee reporting agreement forms, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses.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. 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.
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 EHS selected one employee at random during inspection to discuss the establishment’s written employee health policy, however, food employee was unable to show or explain the 5 (now 6) reportable foodborne illnesses and the 5 symptoms related to foodborne illness. CDI- EHS took food employee and PIC to posted MCHD employee health poster and educated them both. |
|
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 provided PIC with a hard copy of the state’s example written procedure. 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. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed one of two designated handsinks in kitchen with a hot water temperature of 60F. EHS observe all other handsinks throughout establishment with hot water exceeding 99F. PIC called plumber, who arrived during inspection, to address issue. Plumber stated the hot water line to handsink is working properly, but the sinks water exchange valve needs to be replaced. Plumber stated he will return on 12-14-2021 with part to fix issue. |
|
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 Observed food debris on downstairs can opener blade. CDI -PIC moved item to chlorine dishmachine to be cleaned and sanitized. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of sausage gravy hot holding at 120F in hot hold cabinet. Per food employee, the food item was cooked today and should be hot holding in unit at 135F or higher. EHS observed container in cabinet without hot water under product to maintain temperature. CDI- PIC rapidly reheated the product to 195F within 10 mins. |
|
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 raw ground beef and cooked meatloaf cold holding in reach-in drawer below grill cold holding above 41F. Per PIC and food employees, all food items in unit should be 41F or below. Both also stated they just finished a big lunch rush and the drawers were constantly opened and items removed. EHS observed all other TCS food items in unit cold holding a proper temperatures. CDI- PIC removed items from unit and placed in walk-in freezer to cool to 41F or below. REPEAT. EHS elected to reduce points to half due to improvement throughout and issue was isolated to one unit. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 pico de gallo and cooked ham in walk-in refrigerator prepared today actively cooling in deep portions and tightly covered. PIC uncovered food items and left them in walk-in refrigerator. EHS came back to take a second temperature and the internal temperatures reminded the same. PIC then placed food items in shallow metal pans which helped quickly cool the items to below 41F prior to EHS exit. REPEAT. EHS and PICs went over several cooling methods that would benefit the cooling procedures. If this violation continues, EHS may require establishment to implement a RISK CONTROL plan for proper cooling methods and parameters. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 accumulation of food debris and food residue on walls and floors (exposed and under equipment) throughout upstairs kitchen, downstairs kitchen, and bar area. Increase cleaning frequency to avoid build up. EHS recommends a deep cleaning throughout establishment.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed exposed, untreated wood attached to wall to securely hold up shelving in upstairs kitchen. Paint or seal all exposed wood so that the wood is smooth, easily cleanable and non-aborbent. |