| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-101.11 (A) PIC shall be present during all hours of operation. -PF - REPEAT - No PIC present during inspection. - VR - Verification required within 10 days to ensure PIC present at all times. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - Neither of the two employees present held a certified food protection manager certification, such as ServSafe. No PIC present. |
|
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 - Observed employee health policy posted to only include 5/6 of reportable diagnosed illnesses. Due to this being the establishment's first inspection since the adoption of the new food code, no point deduction. - CDI - EHS emailed PIC updated employee health policy to print and train employees on. |
|
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 - No written procedures available for responding to vomiting and diarrheal events in facility. Due to this being the establishment's first inspection since the adoption of the new food code, no point deduction today. - CDI - EHS discussed need for written procedures with employees present. EHS emailed PIC copy of written procedures to print, maintain in facility, and train employees on. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed water at handsink temp at 87F in kitchen prep area. Increase water temperature at handsink to ensure all handsinks in facility maintain temps of at least 100F. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed buildup in soda dispensing nozzles on soda machine. Increase cleaning frequency to prevent buildup. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed salsa cold holding at 50F. - CDI - EHS discussed proper cold hold requirements with present employees and spoke with store manager on the phone. Employee voluntarily discarded salsa. |
|
39
|
2
|
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. - REPEAT - Observed several boxes of drink solutions stored directly on the floor in kitchen prep area. Use drink carts or other methods to keep all food products off the floor. |
|
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 multiple broken doors on cabinets used for storage in hot holding/cold holding area of store. Repair cabinet doors so that they are affixed to the cabinet. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed hot water at 3 compartment sink only reach 89F despite being on for minutes. Dish detergent used is Dawn which does not specify a different minimum wash temperature. Therefore, the 3 compartment sink should be able to maintain at least 110F. Repair hot water supply. - VR - Verification required within 10 days to ensure hot water supply has been repaired. |
|
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. - REPEAT - Observed food debris splattered on counter where hot holding occurs and in microwave. Increase cleaning frequency to prevent food debris buildup. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. -Pf - Observed women's bathroom missing toilet paper. Ensure bathrooms are stocked with soap, paper towels, and toilet paper at all times. - CDI - Employee replaced toilet paper. |
|
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. - REPEAT - Observed dirt and debris buildup under 3 compartment sink in kitchen prep area. Remove unnecessary items and deep clean in this area. Increase cleaning frequency to prevent buildup. |