| 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. CDI by education of PIC. Written copy of procedures and flyer left on site during inspection. 0 point deduction. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed two employees use gloved hands to place raw chicken into fryer then remove soiled gloves and don new gloves to handle ready to eat food without washing hands. CDI - EHS directed employees to wash hands before donning clean gloves after handling raw chicken. Hands washed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed back hand sink near dish machine with accumulated metal and green scrubbers filling basin rendering hand sink unusable. CDI - items removed from sink basin. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy buildup on can opener blade. CDI - can opener removed to dish are for cleaning. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed line pizza prep cooler with elevated ambient temperature holding all TCS foods in flip top and reach in portions above 41f. See chart. CDI - All TCS foods in cooler discarded as they had been in unit overnight. Do not store TCS foods in the unit until it is holding foods at 41f or lower. TPHC may be used for foods in service as discussed with foods being discarded after 4 hours. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bleach cleaner and degreaser stored mixed with and directly above food on storage shelves near dish area. CDI - chemicals removed from food area. |
|
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 line area double flip top prep cooler not holding TCS foods at 41f or lower (see #22). This flip top cooler is essential to the cold holding capacity of the kitchen line area and must be repaired or replaced. Verification required within 10 days. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present near dish area. Contact PCO for service. |
|
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 employee wearing watch on wrist while preparing food at line area. Remove watches and jewelry from wrists when handling food. |
|
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 line area reach in /flip top cooler with mechanical failure resulting in elevated ambient air temperatures and pooling of liquid on floor in service area. Repair. Same cooler observed to have split gaskets which will need to be replaced once cooler is operational. 0 point deduciton |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no holding thermometer available for use with hot water sanitizing dish machine. CDI by education of PIC regarding October 1 food code update and requirement for thermometer. 0 point deduction. |