| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC Desmond and emailed a copy of the updated employee health policy. -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 procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and EHS emailed a copy of a cleanup plan. -0- |
|
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 a degreaser spray bottle in the hand sink by the 3 comp sink. CDI: PIC removed degreaser to proper place. -0- |
|
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 Observed bar dish machine dispensing chlorine sanitizer less than 50ppm. CDI: regulator primed dish machine, ran it, and is now dispensing chlorine sanitizer concentration of 50ppm.
Observed ice machine with heavy black buildup. Clean as often as needed to avoid buildup and contamination. -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mayo and an Rangoon sauce at the expo station 70F. PIC stated those were brought out about 30 minutes before EHS arrived. PIC brought to walk in cooler to quickly cool. EHS suggested to put those sauces on time as a public health control if they wish to keep it there. TPHC template has been emailed to PIC. VR within 3 days to ensure facility has written TPHC procedures for the sauces. -1.5- |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed facility have some containers of pork dated 10/11 and 9/28 in the prep unit. Employee stated it was frozen and he thawed it yesterday. There was no thaw date on the containers. EHS had a discussion with PIC on the date labeling when it came to freezing and thawing. CDI: thawed items with no thaw date has been dated. REPEAT VIOLATION VR within 10 days to ensure facility has a date marking system in place. -3- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen beef and tuna thawing under 73F running water. CDI: PIC took items to continue thawing in the walk in cooler. -0- |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large container of flour and sugar unlabeled. CDI: containers labeled
Observed several squeeze bottles in the cook line unlabeled. CDI: bottles were labeled
-0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of napkins in the outside storage room stored on the floor. -0- |
|
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 several gaskets of reach in prep throughout the kitchen in need of replacement. -0- |
|
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 2 dead light bulbs on the hood at the cook line. Recommend to replace. -0- |