| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
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 PIC with no CFPM, multiple priority violations during inspection and unable to demonstrate active managerial control related to operation of food establishment. |
|
2
|
1
|
Certified Food Protection Manager |
No |
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 no CFPM during inspection. PIC stated that someone with CFPM is at other location, not at this location. REPEAT. |
|
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 that did not include salmonella non-typhi. CDI- EHS educated PIC on updated employee health policy, provided updated employee health policy via email for employees to review and sign. EHS also provided graphic MCHD employee health handout in English and Spanish. |
|
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 facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink closest to 3 comp sink. PIC stated he has had issues finding soap for dispenser on wall. CDI- soap provided during inspection. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products holding above 41F during inspection, see temperature chart. EHS observed products in both flip top/prep units holding above 41F. EHS found that products in upper portion of "flip top 1" were holding above 41F, while the products in the reach in portion were holding at 41F or below. EHS found that ambient temperature of reach in portion of unit was around 38F, while the upper portion of the unit was holding around 46/47F. EHS observed products in "flip top 2" unit holding above 41F, EHS found products in both the upper and reach in portions of unit holding above 41F. EHS found that the ambient temperature inside of the flip top 2 unit was around 44F. All TCS products out of temperature were voluntarily discarded during inspection. EHS allowed products that were loaded into units this morning (around 6am) to be brought back to walk in cooler to rapidly chill (American cheese, ham, lettuce, tomatoes). All products that remained in units overnight and were out of temperature for more than 4 hours were voluntarily discarded (pork roll, provolone cheese, smoked salmon, red peppers). PIC called for units to be serviced during inspection, stated that repair man will arrive this afternoon. Repair man arrived during the end of the inspection. EHS left contact information with PIC, will update EHS on repair status of units. Facility will not use malfunctioning units for TCS products until units are fixed, will utilize the display case and walk in cooler for proper cold holding. VR by 12-20-21 to ensure units are working properly. Note: continued non-compliance may result in a risk control plan being implemented at this facility. |
|
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 several products with no date mark during inspection, including smoked salmon, ham and pork roll. Observed multiple products (
chicken salad, tuna salad, egg salad) with no date label in the display case. CDI- smoked salmon, ham and pork roll were voluntarily discarded due to temperature issues, chicken salad, tuna salad and egg salad were labeled during inspection. EHS discussed date marking system with PIC. REPEAT.
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 multiple products labeled "11/22" during inspection, including ham, turkey, roast beef, pork and pastrami. PIC stated this label refers to the date they were frozen, stated that they were recently thawed out. PIC stated that all deli meats were from no more than 2-3 days ago, procedure is to remove a limited amount from freezer every couple of days. CDI- products labeled during inspection. EHS discussed date marking system, explained that facility must provide a date that products is opened/frozen and a date that product is removed from freezer, this cannot exceed the 7 day limit. |
|
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 a spray bottle with chemical not labeled. CDI- bottle labeled as sanitizer during inspection. |
|
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 in facility during inspection. PIC had a package of dial thermometers with no thin tip. EHS explained requirement for thin tip probe thermometer, due to several thin foods in this facility.
VR by 12-27-21 to ensure facility has obtained a thin tip probe thermometer. |
|
39
|
0
|
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 a bucket of pickles stored on the ground in the walk in cooler. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at the handwashing sink in the kitchen area. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones on prep surfaces during inspection. Observed employee clothing on dry storage shelving, on top of packaged bottled drinks. |