| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Discussed with PIC rule regarding written plan for vomiting or diarrheal events. PIC was not aware of the plan but stated that the environmental department response if such an event occurs. Emailed PIC and Director vomit/diarrhea clean up plan and poster. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food service worker using his apron to dry hand before glove change. After discussion with PIC, Food employee rewashed his hands and used paper towel to dry hands. CDI |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trashcans blocking three of the many handwash sinks. Discussion with PIC. PIC removed trashcan from blocking handwash sink. CDI
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one of the many handwash sink. PIC stated that they are in the process of installing a soap dispenser at the hand sink.
6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs posted at all of the hand sinks. Discussion with PIC |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pot roast in cooler and tomatoes, egg salad, & chicken salad in walk from the night before above 41F. PIC discarded food. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 containers of food in walk in with no date marking. Observed mix-matched date on container of food taken from larger batch in cooler. Discussed date marking with PIC. Informed PIC that if the food is taken from larger container to smaller container and held cold, both containers must have the same date the food was prepared. PIC corrected the date on second container. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed multiple containers of food in walk in tightly sealed in deep containers coolers. Discussed proper cooling methods with PIC. PIC corrected by allowing airflow and shallow pan. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food service employees wearing a watch and one food service worker wearing a bracelet during food prep. Discussed with PIC |
|
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 pans stacked and stored on shelving wet. Discussion with PIC, PIC sent wet pans to dish-room rack to air dry. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 minor build up of dust residue in utensil drawer. No points due to all other non food contact surfaces were clean. PIC stated that he will clean the drawer. |