| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
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 Observed no employee health policy form on site with added non-typhoidal salmonella with responsibilities listed. CDI: New policy provided today. |
|
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 vomit and diarrhea plan on site. CDI: EHS provided PIC with link to the state written policy via email. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Items were reorganized. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter stored at room temperature on speed rack in dry storage. CDI: Item permanently placed on TPHC as PIC stated that item is softened for baking and used in dough within 4 hours. TPHC form filled out today and product marked. |
|
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 For more information on date marking please visit: http://meck.co/FoodSafety Observed no date mark on soymilk that PIC stated was from Monday. CDI: Item dated. Observed egg date marked 10/29. PIC stated that the date was left over from the previous batch. Date corrected to 11/7 (date on eggs in reach in that it came from). Observed no date on sliced turkey. CDI: Date of 11/7 placed on pan (from bulk pan). Observed Pimento cheese and tomato pesto dated for 8/13 and 10/29 respectively. CDI: PIC stated these items are made and frozen then pulled to thaw as needed. CDI: Pimento cheese voluntarily discarded, pesto was dated for yesterday, when it was pulled to thaw. Observed Brie from 11/1 in reach in. CDI: Brie voluntarily discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed ham and cheese croissants out at room temperature. Store manager stated that they leave them out for 4 hours and then move them to the walk in to cool. No time was written on item. CDI: TPHC procedures were filled out today during inspection for the savory croissants. EHS reminded manager that after 4 hours, product must be discarded. EHS also advised manager that if other savory croissants are produced throughout the year, they should be added to the form filled out today. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bagged ice stored in freezer on shelf that was directly on the floor. EHS advised PIC to raise shelf up to 6 inches. |
|
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 sanitizer bucket at the coffee station at 50ppm quat. CDI: Bucket was refilled 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 ice wands stored with food contact surface unprotected. Ice wand was stored directly on shelving in freezer. EHS advised PIC that wands shall be protected on the food contact surface by wrapping it or placing it in/on a clean pan. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in cooler doors on prep top with gaskets that are split. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizer solution in 3-comp sink to be soiled and cloudy. CDI: sanitizer drained and refilled. |