| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed duties not followed and not answering questions asked by inspector. PIC did not have ANSI accredited food protection manager certification. CDI by instruction. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC certification expired 6/21. CDI by instruction. |
|
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 vomiting and diarrheal clean-up procedures. CDI, handout emailed to PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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 - Observed food employee turn faucet off with bare hands after handwashing.
Observed food employee not wash hands after returning to kitchen from outside and using same gloves to handle clean equipment. Observed 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee relocated garbage can then handle clean container without washing hands in between. CDI |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at handwashing sink. CDI, soap supplied.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in employee restrooms. CDI, signs provided. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled garbage can then clean equipment without washing their hands. CDI by instruction. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations - Observed chemical dish machine testing 0ppm chlorine. Operator contacted maintenance and company scheduled to arrive for calibration today. CDI, facility to process equipment at 3 compartment sink until dish machine calibrated. Visit needed to ensure long term compliance and calibration of dish machine. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed horchata prepared from room temperature ingredients and milk cooling in deep container in prep cooler from night before at 48 degrees F. CDI horchata from prior day voluntarily discarded. |
|
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 several TCS foods in far prep cooler not maintaining TCS foods at required temperature. Foods in unit ranged from 42-52 degrees F. raw pork beef and chicken as well as several cooked foods in unit from prior day according to PIC voluntarily discarded. Visit needed to ensure calibration and repair of cooler. Observed horchata in beverage dispenser at 54 degrees F and turkey and carrot recently placed in cold holding unit at 49 degrees F. CDI, chicken and carrot relocated to cool and horchata voluntarily discarded by PIC. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed degreaser not labeled in spray bottle.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed personal medication and cleaner stored over prep sink. CDI, chemicals and medication relocated.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 horchata cooling in deep container in reach in prep cooler. Proper cooling methods such as using ice as ingredient along with other methods discussed with PIC. CDI, ice added to horchata while on-site. |