| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf - Observed no designated PIC on-site upon arrival and staff stated person in charge was on their way. CDI by instruction. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
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. Observed PIC upon arrival did not have ANSI accredited certified food protection manager certification. CDI by instruction. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
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. PIC did not have knowledge of reportable illnesses and symptoms and stated no written employee health agreement on-site. CDI, updated employee health agreement emailed to PIC in English and Spanish. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 diarrhea cleanup procedure available. CDI, sample procedures emailed in English and Spanish. Repeat. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed food employee handle soiled plate then clean plates without washing hands in between. Observed food employee handle raw chicken, change gloves but not wash hands between glove changes before proceeding to handle clean equipment. CDI, ensure hands washed before doning gloves if changing tasks.
2-301.15 Only wash hands in handwashing sink. -PF - Observed employee washing hands at 3 compartment sink. CDI, employee washed hands at handwashing sink. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap available at handwashing sink. CDI, soap provided.
6-301.14 Post a handwash sign at each handsink.Observed no handwashing sign in restroom handwashing sink. CDI, sign provided. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salsa house made held on ice at 44 degrees F. Observed cooked vegetables and chicken cold held between 49-50 degrees F. Observed TCS foods held in prep cooler above 41 degrees F. CDI, salsa voluntarily discarded and TPHC used for prep cooler until repair as well as chicken and cooked vegetables. Visit needed to ensure long term compliance and calibration of prep cooler. Ambient air temperature measured 47 degrees F. Risk Control Plan to be requrested if out of compliance next inspection. Repeat. |
|
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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed cooked pork prepared on Saturday in reach in refrigerator not date marked. CDI, cooked pork voluntarily discarded. |
|
33
|
1
|
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 cook meat cooling in deep containers on rack in kitchen dry storage area. Observed meat cooling in deep containers on prep table. Observed beans and soup cooling in deep containers in 2 door reach in freezer At 2:23 beans were at 107 degrees F. At 3:05 beans were eat 101 degrees F. Cooling rate calculation indicated cooling method not effective to reach cooling parameters. CDI, Proper cooling methods discussed with PIC. Foods transferred to shallow uncovered containers in reach in freezer. Handout provided. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thin probe thermometer available for use. Vr required. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held on waist of food prep employees. Maintain wet wiping cloths in sanitizer solution in between uses. |