| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
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 blood borne pathogen kit on site. No vomiting/diarrheal plan. Left a copy of the plan. REPEAT. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in women’s restroom. Restocked immediately. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous pans and lids with debris stored as clean. Immediately moved back to dish pit to be washed, rinsed, and sanitized. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of cheeses and cooked onions sitting on counter at 47F - Food employee explained they only bring them out for the rush. This is the same issue that last inspector observed. You must choose to either use time or temperature for these cheeses and cooked onions. Onions had just been cooked and moved into this unit so they were reheated to 186F and placed in a pan to hot hold on the griddle. Cheeses at 47F were moved to the walk-in cooler to rapidly chill. Current manager wants to use temperature instead of time to hold these items. I advised if he could keep them at 41F or lower, they could do this but otherwise they need to move to Time (as agreed upon at last inspection). Time as a public health (TPHC) procedures should be available and pan time stamped if Time is used.
Observed top of RTE grilled chicken in burger cold hold at 45F. Bottom was at 41F. Unit was missing pans in the top. Chicken breast was moved back to walk-in to rapidly chill and pans were added to fill the entire top (so no air escapes) and lids were placed on top of pans.
Return visit required within 3 days to check if time or temperature is being utilized and if temperatures are holding at 41F or lower if cold holding is pursued. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
See #22. Return visit within 3 days to see if TPHC or temperature will be utilized. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Digital thermometer on site does not have a thin probe. Manager advised they have been ordered. Return visit within 10 days to confirm on site. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 sugar without label. Labeled during inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cups at the drive through over stacked. Keep in the original package and work your way down since cup dispenser is not functioning properly. This prevents splash onto the cup and hands touching the lid of the cup. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
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 inside of prep unit with large amount of debris. Clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout the kitchen area. REPEAT. |