| 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 Observed no written procedures for cleaning vomit/diarrheal events. CDI - A written SOP was e-mailed to and reviewed with PIC. Post written procedures in establishment. -0 points- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two handwashing sinks. Keep all handwashing sinks fully supplied to promote as much handwashing as possible. CDI - PIC provided paper towels for both handwashing sinks. -1 points- |
|
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 For more information please visit: http://meck.co/FoodSafety Observed chlorine sanitizer at mechanical dish machine with a sanitizer concentration of 0ppm. The PIC stated that the cafeteria only uses single use plates and plasticware for food service but uses the dish machine to sanitize cooking utensils and equipment. PIC was unable to correct sanitizer concentration and has been advised to wash, rinse, and sanitize utensils and equipment in three compartment sink. Quat sanitizer at three compartment sink was 200ppm. The PIC has called a technician for service. A verification is scheduled for 11/12/2021 to determine if repairs to dish machine have been made. -1.5 points- |
|
17
|
0
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food Observed tomatoes with mold and spoilage in walk in cooler. CDI - Tomatoes were discarded. -0 points- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures or begin and end times for food being held on TPHC. Observed breakfast items still being held in hot holding equipment and not discarded after breakfast service. The PIC stated that all foods on service line are discarded after breakfast and lunch services and are held for no more than 4 hours. CDI - A discussion was had with PIC about correct TPHC procedures. The PIC has been given a TPHC template to use and has been instructed on how to properly mark begin and end times for food being held on TPHC. -1.5 POINTS- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 boxes of food on floor of walk in cooler. CDI - PIC moved boxes of food to nearby shelving. -0 points- |
|
40
|
0.50
|
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 employees preparing food while wearing watches, bracelets, and rings. -0.5 points- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of paper plates stored on floor in dry storage area. -0 points- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash and debris on fryers, hood system, and oven in kitchen. Recommend higher frequency and more thorough cleaning. -0 points- |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed lack of waste bins at most handwashing sinks in kitchen area. Provide waste bins at handwashing sinks to promote as much handwashing as possible. -REPEAT- -0.5 points- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting Observed light bulb burned out and not working in walk in freezer. Replace light bulb. -0 points- |