| 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 - staff stated person in charge not on-site during inspection. Certified PIC Arrived during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
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. Employee walking with filling in for manager unable to demonstrate that they had ANSI accredited certified food protection manager certification. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored on prep table. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - Observed employee walk from outside through back door to food preparation area and begin handling clean pans. Observed another employee walk through back door, touch face then proceed to handle clean equipment. CDI by instruction. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed dispenser at handwashing sink near office not dispensing soap. CDI, soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels available at handsink near dish area. CDI, towels provided.
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee begin washing hands at prep sink. Ensure hands washed at handwashing sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed 2 sanitizer buckets below required concentration. Observed quat sanitizer below 50ppm at 3 compartment sink. CDI, sanitizer refilled to required concentration.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed max read dishTemp thermometer only reaching 138 degrees F. PIC stated was on order for repair. Facility to wash, rinse but sanitize equipment at 3 compartment sink. PIC stated will convert to sigle-service trays. Visit needed to ensure long term compliance and calibration of dish machine. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottle not labeled. CDI, labeled. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 box of single-service cups stored on ground in kitchen. |
|
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 high temperature dish machine reaching 138 degrees F on dishtemp thermometer. PIC stated was on order for repair. Observed split gasket on 4 door reach in cooler. Observed oven not working according to staff. |