| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- REPEAT- PIC was unable to discuss all questions related to food safety, PIC did not have certification of food protection manager, and had several priority violations noted during the inspection. CDI- EHS discussed risk factor intervention questions with PIC. EHS provided PIC with helpful MCPHD food safety posters via email. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
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- REPEAT- PIC was unable to provide documentation of being certified in a food protection managers course. |
|
5
|
1
|
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
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. PIC unable to provide written documentation of vomit and diarrheal clean up events. CDI- EHS provided PIC with MCPHD written procedures form for vomit and diarrheal clean up event. PIC and EHS reviewed all aspects of the clean up plan. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed food employee, pic, try to repair water pump then wash hands in pan of soiled water. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.
5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds.observed hand sink not operational because pump not working. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple tcs foods cold held above 41°. CDI returning to commissary |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .observed most date mark applicable foods date marked but a few not. CDI returning to commissary |
|
42
|
1
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
3-302.15 Wash fruits and vegetables prior to use. - Observed avocados in flip top. According to PIC they had been washed however sticker was left on avocados. PIC encouraged to wash produce at the commissary and remove labels. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf observed wooden spoons uncleanable due to wear. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
5-103.12 Provide water under pressure to all fixtures.-Pf observed no water available to hand sink or 3 comp sink CDI leaving for commissary and repairs |