| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
Yes |
2-101.11 (A) PIC shall be present during all hours of operation. -PF - No PIC present during inspection. EHS communicated questions to cashier during inspection due to only employee able to speak English present. PIC arrived 30 minutes after inspection began but did not stay inside building. - VR - Verification required within 10 days to ensure PIC present during hours of operation.
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. - REPEAT - No one present knew final cook temperature for chicken. EHS observed employee pull chicken out of fryer that temped at 122F for a final cook temperature. - VR - Verification required within 10 days to ensure food is being handled properly. |
|
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 - PIC present during inspection (cashier) did not hold food protection manager certification. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with vomit and diarrhea clean-up poster, but without written procedures and clean-up kit products. CDI - EHS discussed the new requirement of having written procedures to follow when responding to a vomiting or diarrheal event in the establishment. EHS provided PIC with an example written procedures created by the state and encouraged facility to purchase a kit. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF - Observed employee wash hands in prep sink. CDI - EHS educated employee on where to wash hands and employee rewashed their hands.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P - Observed multiple employees use their bare hands to turn off the faucet after washing their hands. Use a paper towel to turn off faucet after washing hands. CDI - EHS educated all employees on proper handwashing procedure. Each employee properly washed their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing. - Pf - Observed employee dump out soda in handsink and also observed employee fill sanitizer bucket in handsink. Do not use hand sinks for anything other than handwashing. - VR - Verification required within 10 days to ensure handsinks are only being used for handwashing. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P - Observed raw chicken wings temp at 122F after being pulled from fryer. Per employee, the wings were done cooking and could be served. Fryers do not have timers on them, and employees were not observed to be temping food items upon cooking completion. No employee present knew final cook temperature for chicken. EHS educated employees on proper cooking temperatures and instructed employees to use thermometer to temp foods when cooking process is complete. - VR - Verification required within 3 days to ensure proper cooking temperatures are being met. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
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 deli turkey, ham, shredded lettuce, and sliced tomatoes in top of deli prep cooler without a date mark. Per employee, the tomatoes had been sliced the day before and all other items had been opened and placed in cooler today. EHS educated employees on proper date marking requirements and allowed employee to date items. - VR - Verification required within 10 days to ensure proper date marking procedures are being followed. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed several bottles of dressings and sauces not in original containers without labels. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - Observed ice scoop stored in ice with handle directly touching ice. If ice scoop is stored in ice, the scoop handle must be stored up to prevent contamination of the ice. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed dishes stacked wet. Allow dishes to air dry prior to stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard and wood used on metal shelving for dry storage area. Remove cardboard and wood. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee food and drinks stored on cart next to rice being hot held. Designate an area away from food and food contact surfaces for employee food and drinks. |