| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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
Observed facility with no written plans for vomiting/diarrheal events. CDI- EHS sent PIC MCHD written plan.
For more information please visit: http://meck.co/FoodSafety |
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks being used in food prep area, stored on shelving directly above food prep table with cutting boards and active food prep. CDI- drinks moved, EHS discussed proper drink storage, suggested finding a designated area for employee drinks away from any food prep. REPEAT. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee washing dishes, going from dirty dishes to clean dishes without removing gloves for a handwash. CDI- EHS intervened, spoke with PIC who spoke to employee, had employee rewash dishes and clean hands. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small prep top unit holding some products at 41F or below in top portion of unit, a few products above 41F in reach in portion- see temperature chart. EHS found that areas inside of unit is holding around 40-41F ambient temperature, whereas the back of the unit is holding at 38-39F. EHS observed that there is a condensation leak coming from unit, could be related to temperature issue. CDI- products above 41F voluntarily discarded, PIC will monitor unit and avoid using for long term storage of foods until properly holding temperature. EHS will conduct compliance visit to ensure unit is properly holding TCS foods at 41F or below.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed deli ham marked 2-23, had exceeded 7 day date mark limit. CDI- product voluntarily discarded during inspection.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large white containers in dry storage area with no label, containing flour/sugar/etc. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few bus tubs and plastic containers stacked together wet, allow to air dry before stacking. |
|
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. Observed 1x box of to-go containers on the floor in dry storage area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed in use green cutting board with deep grooves and staining, no longer smooth and easily cleanable. |