| 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. Establishment does not have written procedures for the cleanup of of vomiting and diarrheal events. CDI-EHS educated and provided PIC a template plan to be implemented. |
|
6
|
0
|
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 cup in walk in cooler beside of facility food items. CDI-PIC relocated employee drink to employee storage area. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
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 for 5 seconds, dried hands with paper towel and then turned faucet off with bare hands. CDI-EHS educated employee on proper handwashing and employee rewashed hands and turned faucet off with the paper towel. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed PIC grab pepper with bare hands and place it into pizza box. CDI-EHS educated PIC on not touching RTE food with bare hands and PIC discarded pepper. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener, tomato slicer and vegetable slicer with food debris. CDI-PIC relocated items to 3 compartment sink to be properly cleaned. |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mozzarella cheese at 55-60F in a plastic container being stored out of a cold holding unit. PIC stated cheese had been sitting out for one hour. CDI-PIC placed mozzarella cheese in freezer for rapid cooling. |
|
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 PIC and employee with bracelets, rings, and other jewelry on arms while prepping food. Remove jewelry when preparing food. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed food debris and dirt on gaskets and inside low boy cooler. Clean |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Did not observe an covered trash can in unisex restroom. Correct |
|
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 food debris throughout facility including wall splatter and debris on floor and around equipment. |