| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
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 - REPEAT - PIC present does not hold a food protection manager certification. PIC stated she had only been working at the store for three months and was waiting to be sent to a ServSafe class by corporate. |
|
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 - No vomit and diarrhea clean up plan in place at time of inspection. Due to this being the establishment's first inspection since the new food code was adopted, no point deduction. CDI - EHS educated PIC on need for vomit and diarrhea clean up plan and provided copies of educational poster and written procedures. Kit will be in place by next inspection. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
5-202.12 Provide at least 100F water at handsinks. - REPEAT - Observed men and women's bathroom handsinks without hot water of at least 100F (temped between 65-70F). - VR - Verification visit required within 10 days to ensure temperature at handsinks reaches at least 100F.
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing. - Pf - Observed boxes blocking access to handsink near 3 compartment sink. Observed box and metal pizza pans blocking access to handsink up front. Observed chemical aerosol spray can stored on handsink near 3 compartment sink. CDI - All items were moved from all handsinks. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
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 opened package of brats not date marked. PIC unable to indicate when the package was opened. CDI - PIC voluntarily discarded brats. - VR - Verification required within 10 days to ensure proper date marking is being utilized. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed sandwich items being held on time instead of temperature per PIC. No written procedures in place at time of inspection, but sandwiches were labeled with start and end times. CDI - EHS educated PIC on need for written procedures and provided TPHC procedure form. PIC completed form while EHS was there. EHS approved form. Maintain procedures in establishment for review at all future inspections. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed glass cleaner stored next to hot dog buns and sanitizer spray bottle stored next to drink machine and above single service cups. CDI - PIC moved chemicals. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed fly trap near 3 compartment sink full of flies. Remove traps as they become full and replace with empty traps. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 knives stored between 3 compartment sink and wall. Do not store knives in this location as it is not clean. CDI - PIC placed knives in 3 compartment sink for washing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed boxes stored on styrofoam in bottom of reach in freezer up front. Remove styrofoam from freezer as it is absorbent and not easily cleanable. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 buildup of debris in shelving areas (cabinet under oven for example). Increase cleaning frequency of nonfood contact surfaces to prevent buildup. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed leaf buildup and carpets on left side of dumpster enclosure. Remove litter to prevent rodent harborage. |