| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
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 the following priority items observed during the inspection: hot holding and cleaning/sanitizing |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed the PIC not here when I was conducting my inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy does not reflect the addition of Salmonella (non-typhoidal) CDI - Provided PIC with food borne illness poster. For more information on employee health policy please visit: http://meck.co/FoodSafety -REPEAT- |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for these types of events. CDI - sent PIC/owner vomit and diarrheal clean up procedures/guidance via email. For more information please visit: http://meck.co/FoodSafety -REPEAT- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 0 ppm of quat. Verification visit required in 72 hours to ensure compliance.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken sandwich and burger in hot holding self service temped at below 135F. PIC during the inspections stated that the hot foods have a 2 hour time hold but was unable to provide written procedures. CDI - PIC voluntarily discarded the foods. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed chicken sandwiches and burgers below 135F, PIC stated the hot foods are on time, but unable to provided to EHS written procedures. CDI - Sandwiches and burgers were voluntarily discarded
** TPHC procedure template may be found at: http://meck.co/FoodSafety |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed damaged products being the sanitizing basin of the warewashing sink. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters not protected and to-go container inverted with the food contact surface facing update. CDI - inverted |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Maintain sanitary sewage system according to Law.-P Observed a strong sewage odor in the back prep room of the establishment, sewage odor appears to coming from the grease trap under the warewashing sink. The Grease trap shall be maintained and serviced. Verification visit required in 72 hours to ensure compliance. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 some broken floor tiles in the back prep room.
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 heavy staining on floor and along the walls in back prep room. |