| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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. Observed (A) priority items out of compliance on inspection and (B) PIC not certified. CDI: gave information on how to comply. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT VIOLATION:
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. Observed no certified food protection manager present during inspection. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Employee Health Policy does not include Salmonella (non-typhoidal). CDI: education provided; provided PIC with an Update Employee acknowledgement form to properly inform food employees. |
|
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. Observed no written procedures for the cleanup of vomiting and diarrheal events. CDI: educated the PIC and provided with 4 page template plan from state. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available in dispenser at front handsink. CDI: paper towels were provided. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed sausage patties that were molded in container inside walk-in cooler. CDI: sausage was discarded. |
|
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 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 TCS food including roasted red peppers, guacamole, and shredded cheeses inside sandwich prep table > 41F (see temp chart). Observed fresh toast mix and cream cheese inside glass door 2-dr reach-in cooler > 41F (see temp chart). CDI: items were discarded. Unit thermostat was turned down to colder setting. Observed 2 pans of chicken wings inside walk-in cooler at 44F - 45F. CDI: wings were discarded. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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 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 Caesar dressing inside reach-in low boy cooler, liquid eggs and marinara inside walk-in cooler with expired dates past 7 days. CDI: all items discarded.
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 inside walk-in cooler sausage patties, meatballs, and chicken wings without date mark. CDI: date unknown items were discarded. Observed almond milk and soy milk inside low boy cooler without date marks. CDI: proper date placed.
***Due to prior repeat violations on date marking, facility will need to implement risk control plan for date marking. EHS will conduct compliance visit in 10 days to follow-up on risk control plan and improvement. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 1 unlabeled chemical bottle in kitchen. CDI: bottle was dumped. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed current food digital thermometer with dead battery.
VR required by 5/20/22
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from sandwich prep cooler and 2 door reach-in cooler. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets at 0ppm. CDI: buckets dumped and correct to proper concentration. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 metal pans stored with sticker residue on outside. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
REPEAT VIOLATION:
4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. The establishment uses hot water as a sanitization method in their mechanical ware washing operation and they do not have an irreversible registering temperature indicator. CDI: educated PIC on appropriate equipment that they must provided in order to comply. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses stored on shelf with dry goods and packaged food items. |