|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed house made tortillas flipped with bare hands while cooking. CDI - PIC reheated and EHS advised PIC that even if foods are to be reheated later, eliminate bare contact with bare hands to avoid growth of pathogens between those times. -2- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for cooked sausages held using TPHC. Per PIC, these items are gone quickly. EHS advised PIC that if TPHC is used, there shall be a written procedure documenting the process and outlining how the beginning time will be marked and how the facility will ensure any food remaining after four hours will be discarded. CDI - PIC filled out during inspection. Ensure TPHC form available for all future inspections. -1.5- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-904.11 (A) Handle serving utensils in a manner to prevent contamination. Observed food contact surfaces of serving utensils facing upward and subject to contamination. Invert these and place the food contact surfaces inside the storage container. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several plastic pitchers and storage bins with chips and cracks. Replace these items when they are no longer smooth and easily cleanable. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 rusting on HVAC covers on ceiling near dish machine. Resurface or replace these for easy cleaning. -0- |
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