| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed facility with no CFPM certificate and unable to demonstrate proper food safety knowledge during inspection. PIC on duty was unsure of which products are on time control, unable to locate time procedures and unable to locate test strips until EHS observed on the wall. Another manager arrived towards the end of the inspection and was able to locate the time procedures and explain which products are on time control. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager. Observed no person in facility with CFPM certificate. Employee stated another manager was on the way during inspection, but their servsafe was expired. EHS confirmed that manager that arrived during inspection has a servsafe certificate that is expired. |
|
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. Observed employee health policies on site that new employees sign, did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy for employees to review and sign. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 facility with no written procedures for a vomiting or diarrheal event. CDI- EHS explained requirement to PIC, emailed information including an example plan and poster. |
|
23
|
0
|
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 slaw dated 10/19 - 10/26. EHS explained that first day of opening/prep counts as a day, products shall be marked for 7 days including the day of open/prep. CDI- labels changed during inspection. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sliced cheese on time control with no beginning and end time during inspection. PIC was unable to locate time procedures until another manager arrived and showed EHS procedures in a binder. Ensure products on time are properly labeled with beginning and end times. REPEAT. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of bathroom cleaner stored directly next to packages of bread on a prep counter. CDI- chemical bottle moved away from bread during inspection. |
|
39
|
1
|
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 several boxes of food on the floor in the freezer, including boxes of sausage patties, lemonade mix, chili mix and bread. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles stored in food in 2 types of shredded cheese and in a container of diced tomatoes. 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 several stacks of metal and plastic containers wet stacked on shelving above 3 comp sink and across from 3 comp. Ensure equipment and utensils are air dried before stacking together. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on low reach in units below prep top area with black buildup, in need of cleaning. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed can wash area with a hose attached to mop sink with a spray nozzle. Current setup needs another backflow prevention system if facility chooses to leave spray nozzle attached between uses. CDI- spray nozzle removed, facility will keep removed between uses. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on counter next to hot holding area for potato wedges and fries. CDI- phone moved during inspection. |