|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
Repeat Violation:
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. Observed no certified food protection manager present. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
GC - 2-201.11(A -D) & (H) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed current employee health policy does not include Salmonella non typhoidal. CDI: gave copy of new updated Employee Health Policy. No points deducted due to 1st inspection conducted under new code. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
GC - 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 the clean up of vomiting and diarrheal events. CDI: copy of template and poster given to PIC. |
|
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 or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed no sanitizer available for use. CDI: bleach sanitizer was made up at proper concentration by EHS during inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
Repeat:
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no time documentation on items including pizza, wings, empanadas, and pupusas in food warmer held on TPHC. CDI: start and discard times were marked on items during inspection. Points not escalated due to new 2017 food code changes w/ increased points on this violation. |
|
36
|
1
|
Thermometers provided & accurate |
No |
Yes
|
Yes |
Repeat Violation:
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 thin probe thermometer available for checking temps of thin foods including pizza, pupusas, and empanadas.
VR by 10/20/22 |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids missing and side doors open to dumpster.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard boxes and numerous bags of trash surrounding dumpster and area. Advised more frequent dumpster pick ups or larger dumpster. |