| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no PIC present in establishment during inspection. Employee present noted she helps out but is not manager. CDI - PIC arrived at end of inspection |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present in establishment during inspection. REPEAT |
|
3
|
1
|
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
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf
Observed employee present during inspection unfamiliar with employee health policy, and with no signed employee health agreement available. Employee responsible during inspection unfamiliar with an unable to answer questions related to employee health processes and procedures. CDI - PIC with knowledge arrived at end of inspection |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed folding chair pushed in front of hand sink leaning on basin blocking access for use. CDI - chair removed. Do not block access to hand sinks. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. Observed multiple bags of house made dried beef jerky present in establishment in quantities which are significantly more than for personal use. Dehydration for the purposes of preservation is a specialized process which requires a variance from the regulatory authority. Discontinue this process until such time that a variance may be obtained. None of the jerky may be sold for public consumption without approval from the regulatory authority. CDI - jerky voluntarily discarded. |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety. Observed multiple bags of house made dried beef jerky present in establishment in quantities which are significantly more than for personal use. Dehydration for the purposes of preservation is a specialized process which requires a variance from the regulatory authority. Discontinue this process until such time that a variance may be obtained. None of the jerky may be sold for public consumption without approval from the regulatory authority. CDI - jerky voluntarily discarded |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
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 numerous spices and other dried food items with no labeling or identification in kitchen and storage areas. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed bags of food items stored with chemicals in mechanical storage room. Store food in a sanitary location. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household dehydrator in facility. Remove from establishment. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed peeling wall surfaces in back of house areas need re-finishing to make smooth and cleanable. Observed dried organic buildup on flooring in walk in cooler. |