| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 facility does not have written cleanup procedures for vomit and diarrhea. CDI: EHS discussed with PIC and provided a copy via email. REPEAT VIOLATION -0.5- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC washed hands at hand sink and proceeded to turn off faucets with bare hands. CDI: EHS intervened and educated. PIC rewashed hands and turned off faucet with a barrier. -2- |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled metal pans stored on hand sink at back kitchen. CDI: metal pans moved to 3 comp sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink at back kitchen by the 3 comp sink. CDI: soap provided.
REPEAT VIOLATION -2- |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several pieces of chicken on the grill reheated to less than 165F. CDI: chicken was placed back on the grill to reheat to 165F and above. -1.5- |
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked beef and chicken at the flip top above 41F. Per PIC, TCS items were placed there about an hour ago before inspection started. CDI: all cooked meat and poultry brought to walk in cooler to cool quickly. REPEAT VIOLATION -1.5- |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no properly working thermometer. VR within 10 days. -0.5- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bus tub of raw chicken stored on the floor in the walk in cooler. REPEAT VIOLATION -1- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 prep reach in unit door with heavy greasy buildup. Observed hood panel with heavy grease buildup. Recommend to clean often as needed. REPEAT VIOLATION -0.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dead light bulbs in the hood. Recommend to replace.
Observed water leaking from the ceiling. Per PIC, it is from the rain and mall management has been notified a couple times in the past, but nothing has been done.
-0- |