| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF No PIC was present during inspection. -1 points |
|
2
|
1
|
Certified Food Protection Manager |
No |
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 Employee at front desk does not have a CFPM ANSI certification. -1 points |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf No PIC was present during the inspection. Reportable FBI poster was observed in kitchen area but poster did not mention reportable symptoms. CDI - EHS provided front desk staff with updated employee health policy to keep available upon request. -1 points |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mop in bucket and rolling cart blocking the hand sink in kitchen area. CDI - Employee moved items and provided access. REPEAT -2 points
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in kitchen area. CDI - Employee provided paper towels.
5-202.12 Provide at least 100F water at handsinks. -C Hot water at hand sink measured 84F. |
|
23
|
1.50
|
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 boiled eggs in zip lock bag, sausage patties and prepared sausage gravy without date marks. CDI - Items were placed on 3-comp sink for disposal. CDI - Employee at front desk was notified where items were placed. -1.5 points |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
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 Observed no time marked for hot and cold foods held on TPHC at breakfast bar. Binder containing time/temp logs has not been filled out since October 2021. Employee at front desk stated food is always thrown away at 9 am. Ensure logs are kept daily. -0 points |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 2 boxes of cereal stored on the floor in kitchen area. CDI - Boxes were placed on chair in kitchen area. -0 points |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -C Observed 2 boxes of single-service cups stored on the floor in kitchen area. -0.5 points |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -C Observed error message on high temp dish machine stating "SUMP LEVEL LOW, SERVICE REQUIRED". 3-comp sink is to be used for washing, rinsing and sanitizing until dish machine has been repaired. -0 points
Note: Quat sanitizer at 3-comp sink measured min 200 ppm during inspection. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no temperature measuring device for high temp dish machine. A VR is REQUIRED no later than 02/04/2022 to verify facility has device and is in compliance. -0 points |