| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC present during inspection unfamiliar with employee reporting requirements and documentation, unaware of variance and of variance requirements, and with priority item violations during inspection. CDI by education of PIC regarding Variance, employee health and reporting requirements, and correction of priority temperature violations. PIC located copy of variance after phone call to GM. |
|
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. Observed PIC present during inspection is not a certified food protection manager. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unfamiliar with employee reporting agreements, unable to locate agreements on site, and unable to locate or access agreements through computer system. CDI - education of PIC. Written copy of employee health reporting agreements left on site and signed by employees present during inspection. REPEAT |
|
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. CDI by education of PIC. Written copy of procedures along with flyer left on site during inspection. 0 point deduction. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P. Observed employee wash hands and then use freshly washed hands to turn off faucets without use of a barrier. CDI - EHS discussed with employee and directed employee to re-wash hands and use paper towel to turn off faucet. Hands re-washed. |
|
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. Observed plastic pans of chicken and bag of chicken wings sitting out of refrigeration in kitchen not in active use or in active preparation. PIC noted that employee who was working with items left for delivery and left food out. Chicken observed to be 60f and wings at 64f. CDI - both items placed into refrigeration to cool back to 41f. Do not allow food to sit out at room temperature . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed pan of sliced turkey and pan of salami kept on site longer than 24 hours in flip top portion of pizza prep cooler with no date marking present. CDI - salami discarded as prep date unknown and sliced turkey date marked as PIC prepared earlier in day. REPEAT |
|
39
|
0
|
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. Observed case of pizza dough mix stored directly on floor of WIC. Do not store food on the floor. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food items wearing rubber bracelet on wrist. Remove watches and bracelets from wrist when handling food. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
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. Observed multiple heavily soiled wiping cloths laying on equipment surfaces throughout kitchen area. PIC noted wiping cloths are replaced daily. Once a wiping cloth has been used and is soiled, place the wiping cloth into sanitizer if it will be used again or remove it to soiled linen. Do not use unclean wiping cloths with spray sanitizer to wipe down equipment. REPEAT |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in unclean containers on clean dish rack. Store clean items in clean containers to prevent contamination. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gaskets on upright freezer. Repair/replace. Observed detached gaskets preventing sandwich cooler reach in doors from fully closing. Repair. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak from middle basin of 3 part sink drain connection. Repair. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.19 Closing Toilet Room Doors -C Self closure device removed/missing from restroom door. Door no longer self closes. Repair. REPEAT
5-501.17 Provide a covered waste bin in female restrooms. Observed waste receptacle is not covered in employee restroom used by female associates. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles near back door. Repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on top of bags of flour in kitchen area. Store personal items away from food. |