| 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 - PIC not able to demonstrate knowledge / duties performed or answer correctly to inspector's questions related to operation. Violations of risk factors observed. |
|
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 some knowledge of employee health policy but employee did not demonstrate complete employee health policy was followed. Updated written employee health policy that includes nontyhpoidal salmonella emailed to establishment. |
|
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. Observed no written vomiting and diahrrea cleanup procedures on-site. Sample procedures emailed to establishment and poster provided. |
|
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 sanitizer measuring 0ppm at 3 compartment sink. Observed dispenser disconnected. CDI, sanitizer dispenser reconnected during inspection and vat refilled. Observed quat sanitizer spray bottle over 400ppm. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed eggs and salami hot held on line below 135 degrees F. See temperature observation chart. CDI, items reheated to above 165 degrees F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler with ambient air temperature of 42 degrees F. Observed TCS foods cold held between 43-51 degrees F. Foods in walk in unit within 4 days between 43-45 relocated to walk in freezer. TCS foods between 46-51 degrees F were voluntarily discarded by PIC. Repeat. Foods such as beans, pork, empanadas, soup, rice beef, cooked goat meat voluntarily discarded. Store manager contacted maintenance while on-site to calibrate walk in cooler and scheduled to arrive at noon. Vr needed to ensure calibration of cooler. TCS foods shall be cold held at 41 degrees F and below. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed several RTE TCS food items not date marked. Observed facility not counting preparation date as day 1. CDI and foods not date marked or found between 43-45 degrees F over 4 days voluntarily discarded by PIC. |
|
28
|
1
|
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 Clorox labeled as sanitizer used to disinfect according to staff. CDI, bottle labeled properly. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed walk in cooler with ambient air temperature of 42 degrees F with several TCS foods cold held between 43-51 degrees F. Maintenance contacted during inspection. Vr needed to ensure calibration of cooler. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying equipment after cleaning. |
|
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 dispenser for sanitizer detached from unit. |