| 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 PIC produced an expired certified food protection manager certificate (ServSafe; 2/10/2020). EHS explained requirement to PIC and Area Manager. REPEAT |
|
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- Establishment has posted MCHD employee health poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a link to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector. |
|
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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with a hard copy of the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review. |
|
10
|
1
|
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 back area handsink blocked by a large trash can. The back area handsink was visible soiled. Observed front area handsink with pizza slicer stored in it. CDI- Trash can removed, handsink cleaned and sanitized and slicer removed. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
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 EHS observed TPHC being used for pizzas, sandwiches, egg roles, and empanadas, but PIC unable to produce written procedures. Establishment did have each food item labeled with a 4 hour discard time on label. EHS observed food items discarded within time allowed. EHS emailed Area manager the TPHC form to be completed during inspection, but he stated he will send to food safety team for them to review and complete. Verification visit no later than 12/30 to verify written procedures have been created and implemented for the items mentioned above. Establishment is using temperature control for hot dogs, chili and hot dog condiments. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed three different whole pizza pies being held in hot hold cabinet that are exposed to the general public and not individually wrapped. Per PIC and Area manager Herman, they have been unable to purchase the boxes that would allow them to individually box each piece of pizza. Establishment was notified on 12/01/2021 that all food on display or otherwise exposed io the public will need to be protected by food shields, dispensers, or packaging. Based on the design and location of the pizza hot hold cabinet, the pizzas will need to be individually wrapped or individually packaged in the hot hold cabinet to meet .2600 rules. Verification visit no later than 12/23 to confirm correction. At time of inspection, PIC stated they will not sell pizzas until boxes are delivered. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed heavily water damaged quat test strips in establishment, thus, making the test strips not available for use. Purchase new quat test strips. Verification visit no later than 12/30 to verify test strips are present and available for use. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. -Pf Observed restrooms without toilet tissue. CDI- toilet tissue supplied to restrooms. Maintain toilet tissue at all toilets at all times. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids of outside dumpster open during inspection. |