|
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 employee health policy does not include Salmonella nontyphoidal. CDI: EHS discussed with PIC and emailed an updated reporting agreement to PIC. -0- |
|
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 facility has no written cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and a copy of a cleanup plan has been emailed to PIC. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed dishes, equipment, and utensils being washed and rinsed in the prep sink. CDI: EHS intervened and discussed that those items need to go through the was/rinse/sanitize cycle. Employee took dishes and utensils to the 3 comp sink at the back.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with food residue on the back of the blade. CDI: meat slicer was broken down and took to the back to w/r/s.
Observed several glassware at the bar with lipstick residue. CDI: glassware were brought to the dish machine to be washed and sanitized.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, -P. Observed can opener with buildup and employee uncertain of when it was last washed. CDI: can opener was taken to the 3 comp sink and EHS explained to employee on the importance of why it is needed to be washed every 4 hours.
-1.5- |
|
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 gyro meat on the shawarma machine at 96F-99F on the surface. CDI: employee turned on the heat and was heated back up to 140F. -1.5- |
|
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 2 spray bottles of sanitizers at the bar unlabeled. CDI: bottles labeled
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bleach sanitizer bottle in the kitchen with a concentration of over 200ppm. CDI: PIC diluted chlorine sanitizer and is now reading 100ppm.
-1- |
|
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 torn gasket at the prep reach-in in need of replacement. -0- |
|
49
|
1
|
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 gaskets of the flip top unit with heavy buildup. Recommend to clean as often as needed to avoid the buildup. REPEAT VIOLATION -1- |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Maintain sanitary sewage system according to Law.-P Observed the floor of the 3 comp sink and mop sink room slightly flooded at the back where the mop sink and floor drain is located. PIC stated mop water was poured into the mop sink drain and must have came back up through the floor drain. EHS turned on the water at the 3 comp sink to verify if water drains, but came back out of the floor drain. Facility is to not use the mop sink and 3 comp sink until it is fixed. Food service shall stop until sewage issue is fixed. The bar is allow to remain open for tonight due to having a dish machine that is working properly and can only be used for glassware from the bar. VR within 3 days to ensure sewage backup system is properly working where sewage water is not coming back up onto the floor. -1- |