| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P/Pf - Observed MCHD employee health policy posted in establishment, but employees unaware that salmonella non-typhi is listed on the document. CDI- EHS educated employees on the 6th reportable illness, and provided updated employee health reporting form for employees to review. EHS recommends the document is used as a training tool and is completed and copies left in facility for employee and EHS review. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
5 2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cooked chicken, menudo, and large containers of salsa uncovered in reach-in coolers. CDI-PIC covered all products. Items were not cooling. |
|
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 heavily soiled mounted can opener. CDI-PIC removed can opener to clean and sanitize can openers. EHS instructed if can opener cannot be clean to sight and touch they will need to purchase a new can opener. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed beef tongue being reheated in steam table at 100F at 12:15 pm on 10/21. Per PIC, the item was placed in steam table from reach-in cooler to reheat at 11 am on 10/21. EHS stated to PIC he can reheat the food item and hot hold it at steam table as long as he reached 165F or higher no later than 1 pm on 10/21. PIC attempted to reheat the food item, but failed to reach a minimum termpeature of 165F by 1 pm on 10/21. CDI-PIC voluntarily discarded the food item. EHS explained the requirement and to use their stove, fryer, or grill to reheat TCS food items within 2 hours. |
|
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 three unlabeled bottles of cleaner. CDI-PIC properly labeled both spray bottles.
7-201.11 Store toxic materials to avoid contamination. -P Observed several bottles of cleaner and sanitizer stored on same storage shelf as bottled customer drinks. CDI-PIC rearranged storage so that cleaners and sanitizers were stored separate from drinks. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Pf- Observed beef tripe thawing in sink at room temperature and without approved thawing methods. The beef tripe’s measured temperature was 34F. CDI-PIC placed the item in the reach-in cooler to continue the thawing process. Approved thawing methods include the following: under refrigeration that maintains the food temperature at 41F or below, completely submerged under 70F running water, or during the cooking process. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed salt container scoop with handle in contact with salt. Observed plastic cup used to scoop salsa stored in the container. REPEAT violation. CDI-PIC removed the scoop and cup from the containers. EHS explained acceptable storage options of scoops. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food residue and debris in all reach-in coolers and freezers. Increase cleaning frequency to to avoid build up. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of food residue and debris on walls, floors and coving/baseboards in warewashing area, prep areas, and cook area hand sink. Increase cleaning frequency to avoid build up.
6-501.114 Maintaining Premises, Unnecessary Items and Litter. Remove unused ice machine located outside the rear door of the establishment. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking Observed employee food items stored above and along side customer food items in multiple refrigerators. |