| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed facility with no CFPM on duty, multiple priority violations and unable to maintain proper food safety during inspection. EHS found meatballs improperly heated, no paper towels at handsink in kitchen and bathroom, sanitizer too strong at 3 compartment sink, not following state approved procedure for knife sanitizer station and PIC not actively taking temperatures of food when reheated. |
|
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. Observed no PIC with CFPM during inspection. |
|
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. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster. EHS provided physical handout of poster during inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at handsink with battery malfunctioning, unable to dispense paper towels. Observed no paper towels at handsink in the womens bathroom. CDI- battery replaced and paper towels stocked in female bathroom.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in the female bathroom. CDI- soap replaced. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed meatballs reheated from previous day that did not reach 165F, see temperature chart. Through discussion with PIC, meatballs are heated for 5-7 min, stirred and then heated again for about 3 mins. EHS found meatballs holding at 103F-120F after this period of time. CDI- meatballs placed in microwave for another 7 mins, properly reheated to >165F during inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on chemical bottle near prep sink. CDI- bottle identified as sanitizer, labeled during inspection.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer registering over 400ppm when tested at 3 compartment sink. PIC stated he will call company to come out and look at dispenser, will manually mix water into solution to dilute until dispenser is fixed and coming out at proper concentration. CDI- water added to solution, diluted to proper concentration. PIC will dilute and test until dispenser is fixed. |
|
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 a few shakers with no label at sandwich prep line. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to drain. Observed a green container used to store knives for cutting sandwiches. EHS found that facility has a state approved procedure for holding knives in “sani station”. EHS found that facility is not following approved procedures for knives, not adding packet of sanitizer, not using or testing sanitizer. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard on top of metal shelving in dry storage area, bags of pickles and banana peppers on shelving. |
|
56
|
0.50
|
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. Observed a container of milk stored in the walk in cooler with retail items, PIC stated it is for them to make coffee. Ensure employee food is kept in designated area. |