| 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 No employee present with ANSI food protection manager certification at establishment during inspection. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. |
|
3
|
1
|
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 Person in charge was not aware of employee health policy at establishment. The PIC shall ensure that employees are aware of their responsibility to report the "big 5" symptoms and "big 6" illnesses to the PIC. EHS found a posted health policy on a cooler. This policy does not include non-typhoidal salmonella. CDI - Manager educated on health reporting requirements and e-mailed sample policy that includes non-typhoidal salmonella. |
|
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 written policy at establishment regarding the clean-up of vomit/diarrheal events. CDI - Establishment e-mailed example policy. 0 pts. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Beer can observed in back hand washing sink basin. Ice observed in front hand washing sink. Hand washing sinks shall be used for employee hand washing only and no other purpose. Do not store items in hand washing sink and do not dump drinks or ice in hand washing sink. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
Yes |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P 6 hot dogs and sausages on roller grill measured 115-130F after reheating on grill for over 2 hours. Roller grill is not rotating properly which is causing foods to not be reheated adequately. CDI - Hot dogs and sausages discarded. Establishment e-mailed time as a public health control form to use time instead of temperature for sausages and hot dogs on roller grill. If time as a public health control is not used, the roller grill must not be used until it is replaced or repaired. VR - Verification required within 3 days to ensure that establishment is either using time as a public health control properly, or that the grill is repaired or replaced. |
|
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 - French vanilla creamer in dispenser measured 45F. Shipping box says "keep refrigerated". TCS foods in cold holding shall measure 41F or less. CDI - Vanilla creamer discarded. VR - Verification required within 3 days to ensure dispenser is holding creamer at 41F or less. |
|
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. Box of disposable cups stored on floor in storage room. Single-use and single-service articles must be stored at least 6 inches off the floor. 0 pts. |
|
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. Creamer dispenser is not holding creamer at 41F or less. Roller grill is not functioning properly and is not reheating/holding foods at right temperature. Equipment shall be maintained in good repair. Follow-up visits to be conducted within 3 days that these pieces of equipment are functioning properly. 0 pts. |