| 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 no vomit and diarrheal plan present inside of facility. CDI - Discussed requirement with PIC. Vomit and Diarrheal plan emailed to PIC. - 0 - |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee meal stored on top of cooler holding facility food items. Observed employee drink stored above facility food items in walk in cooler. CDI - Items moved to designated locations. - 0.5 - |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front trash can stored in front of front hand sink. CDI - Trash can moved where it is not blocking hand sink. - REPEAT - 2 - |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed few soda nozzles with black buildup. Clean as needed to prevent contamination and build up. CDI - Soda nozzles removed to be cleaned. - REPEAT - 0 -
* An improvement has been noted from last inspection. Violation is low risk; however, if violation is noted again a point deduction will occur. * |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 pans of raw chicken at chicken station holding between 51-55F. CDI - Items voluntarily discarded by PIC. - REPEAT - 3 - |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 Observed lettuce, tomato, and cheese held on time marked with an 11:00am sticker. PIC stated they switched the pans of food items multiple items during lunch rush. PIC also stated they mark them with the time of prep, not with the time they are taken from the cooler. CDI - EHS instructed employees to mark time sticker with the time items are removed from temperature control. EHS instructed employee to mark the correct time. - 1.5 - |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. EHS noted 2 pans of chicken in thawing bags sitting on drain board of 3 comp sink. CDI - One pan moved back to cooler. Food employee began prepping one pan of chicken - 0 - |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 3 boxes of drink syrup stored on floor. CDI - Items picked up off of floor. - 0 - |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. EHS observed multiple wet wiping cloths stored outside of sanitizer containers. Once wiping cloths are wet, move them to sanitizer container or to be laundered.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. EHS observed several soiled wiping cloths stored at fryer stations. Once wiping cloths are soiled, remove them from station and move them to be laundered. - 0.5 - |
|
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 caulking inside of hand sink next to ice cream station in need of re-caulking. - 0 - |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up present inside of front hand sink, behind front hand sink (between counter and wall tile), and around seal of double - door cooler used to container kale salads and fruit cups. Clean as needed to prevent build up. - 0.5 - |