| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -Pf Observed no PIC present. CDI- informed employees on duty that a certified PIC must be present at all times during operation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
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. Employee on duty at time of inspection is not a certified food protection manager. C |
|
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. Employee on duty did not have any knowledge of employee health policy requirements. CDI by education. Employee health handout emailed to hotel general manager. |
|
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. CDI by education with employee on duty. Handout also provided. |
|
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 only hand sink in kitchen with bucket stored in basin and chairs in front of hand sink making it difficult to use. CDI- bucket and chairs moved. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety. Observed employee wash and rinse utensils and no sanitizer step completed. No sanitizer was made at time of arrival. CDI- educated employee on how to properly make sanitizer. Sanitizer made in 3 comp sink and all utensils sanitized. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hard boiled eggs and cream cheese on breakfast buffet holding above 41F. See temperature chart. Observed cream cheese in household domestic refrigerator holding above 41F. CDI- all items discarded or relocated. Discontinue using domestic refrigerator for TCS foods. Recommend to use time as a public health control for items on breakfast buffet. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in refrigeration unit on breakfast buffet or inside domestic refrigerator.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. No food thermometer was available at time of inspection. Verification required. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towels stored on prep surface in kitchen area. CDI- sanitizer made and placed in bucket for use. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Do not use towels to dry clean utensils. Observed employee using towel to dry platter. CDI- by education. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic/household refrigerator in kitchen area. Unit is not designed for commercial use and is not maintaining temperature of food less than 41F. |
|
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. No test strips available for use at time of inspection. Verification required. |