| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 No employee present with ANSI food protection manager certification during inspection. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. REPEAT |
|
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 Establishment does not have a vomit/diarrheal event clean up policy. CDI - Establishment given sample policy poster to use. 0 pts. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 Pan of chicken tenders in drawer cooler, pan of cooked lamb in drawer unit, pizza sauce in walk-in cooler, and spinach pies in sandwich cooler all did not have date marks. TCS ready-to-eat foods must be date marked and held for no longer than 7 days from preparation/opening. CDI - Items dated. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 No time label on blanched fries using time as a public health control. CDI - Fries were placed on time as 11AM so 11AM time label placed on container by employee. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Lemons in container with tongs at self-service soda machine are portioned by customers. This is not adequate protection against potential consumer contamination. CDI - Lemons moved to behind counter for employees to give to customers upon request. 0 pts. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting onions straight out of cardboard box they were received in. Fruits and vegetables must be washed thoroughly before use. |
|
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. Torn gaskets present on door of sandwich cooler and on drawer unit. Rusted shelves present in walk-in cooler. Equipment shall be maintained in good repair. 0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Spray gun attached to hose at mop sink. Mop sink faucet only has atmospheric backflow preventer. Either remove the attachment after each use, or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. // 5-205.15 Maintain a plumbing system in good repair. Hand washing sink in kitchen does not have functioning hot water handle. Repair handle. 0 pts. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Women's restroom does not have a covered receptacle. 0 pts. |
|
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. Employee cell phone observed on cutting board at start of inspection. Do not store employee personal items where they can potentially contaminate food preparation surfaces. 0 pts. |