| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 procedures for employees to follow when responding to vomiting or diarrheal events in the establishment at time of inspection. CDI - Regulatory authority provided sample written procedures to establishment. REPEAT |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed bathroom hand sink without proper hand washing signage. CDI - EHS provided establishment with hand washing signage. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce (tomatoes) stored over chopped onions in the WIC. CDI - EHS switched placement of washed and unwashed bins of produce to prevent potential contamination EHS provided establishment with WIC storage order chart. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed sealed bottle of Naproxen sodium stored above prep area surface on spice shelving. CDI - PIC removed medication from above prep area. |
|
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 approximately nine (9) unlabeled working containers throughout shelving in the kitchen area, including six (6) containers of spices on the spice rack above the prep area shelving, two (2) containers of flour on shelving in the kitchen, and one working container of yeast in the WIC. REPEAT.
Note: Labeling of spices at grill side shelving has improved considerably. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately eight (8) recently sanitized metal containers on drying racks stacked wet. CDI - EHS separated pans and allowed them to air dry. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed loose, split gasket at the front register freezer. Items in the freezer were properly frozen, and the equipment was elsewise fully functional. REPEAT. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 shelving throughout the kitchen, as well as shelving in the WIC, in need of additional cleaning. Observed soil accumulation in the bottom of front register freezer. REPEAT. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in gender neutral restroom. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of soil on wall and floors throughout the kitchen, most notably with considerable dust at the hand washing sink at the kitchen entrance. Clean as need to preclude soil accumulation. |