| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employees not aware of the employee health policy or when to report food borne illnesses. EHS provided additional employee health policies to PIC and educated on what the illnesses and symptoms are and when to report. VR will be done by 12-24-21 |
|
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 no procedure for vomiting or diarrheal events. EHS educated PIC and provided documents. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee pick up a spatula off the floor, wash it off at the 3-comp sink and then return to cooking without changing gloves or washing hands. CDI-EHS instructed employee to re wash hands before returning to cooking. Observed an employee wash spatula at the sink after cooking chicken and then return to the grill without washing hands. CDI-EHS instructed employee to wash 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 dry hands before turning off faucet without recontaminating hands.-P Observe employee wash hands and turn off faucet without using a barrier. CDI-EHS instructed employee to rewash hands. Explained that a barrier (such as paper towel) must be used to turn the faucet off instead of with bare hands. |
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(A) Use food from approved sources only.-P Observed banana pudding in display on counter that are being made in an unapproved establishment. CDI- banana pudding was taken out. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grilled chicken with a final cook time of 147F. CDI-employee was instructed to continue cooking the chicken until it reaches a temperature of 165F or higher. EHS explained to PIC that a thermometer should be used to ensure that the meat is reaching the correct temperature during the cooking process. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 on date marking please visit: http://meck.co/FoodSafety Observed turkey, ham and tuna in the flip unit that were not date marked. PIC stated that the foods were prepped on 12-13-21. CDI-foods were correctly dated.
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 turkey and ham in the WIC that contained the wrong date label. Foods were dated for 11-30. PIC stated that the meats were opened yesterday and the label was left on. CDI-meats were dated for the correct date. EHS explained to PIC that old labels need to be fully removed from containers before food is placed into them. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
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 no written procedures for chicken wings being held on Time. CDI-PIC has a template that he will fill out. VR will be done by 12-24-21. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 working containers of oils, seasonings, and flour that were not labeled. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen. REPEAT |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee making sandwiches not wearing a head covering. CDI-PIC provided head covering for employee
2-303.11 Prohibition - Jewelry (C) Observed employees with jewelry and watches on. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers that were wet stacked in the dish area. CDI-dishes were taken to be re washed . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a refrigerator being used that is for household use only. EHS advised PIC to find a fridge that is ANSI certified.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that need to be replaced. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer. VR will be done by 12-17-21. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed can opener that contained build up and rust. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.Observed trash can in women’s room to not have a lid. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid for dumpster to be broken. One of the doors was taken off of the dumpster and was sitting beside the fence.
5-501.115 Maintaining Refuse Areas and Enclosures (C)Observed trash in the dumpster area. REPEAT |
|
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 employee possessions on shelving that contained single service items. CDI-possessions were removed. EHS advised PIC to designate a place strictly for employee items. |