| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed posted employee health policy that included salmonella non-typhi, but facility has employees sign a new hire employee health agreement and those agreements do not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy for employees to review. Provided via email. |
|
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 new food code. CDI- EHS emailed information including an example plan and poster. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a box of raw chicken stored on top of a box of raw pork shoulder in walk in cooler. PIC stated that raw meats are usually separated by different sets of shelving, always on bottom row. PIC stated that he must of put a box of chicken on top of box of pork earlier that day. CDI- box moved, EHS discussed storage order with PIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several scoops, a couple of metal pans with food debris stored on clean dish shelving. PIC stated that some of the scoops that were found dirty are not used frequently, EHS suggested wrapping some of the lesser used utensils in plastic wrap to avoid any buildup. CDI- utensils were scrubbed at 3 comp sink and run through dish machine during inspection. REPEAT.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall of ice machine with pink buildup, in need of cleaning. REPEAT. |
|
23
|
0
|
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 Observed a container of chili marked 10-26, exceeding the 7 day window. CDI- chili voluntarily discarded, EHS discussed date marking and explained that first day of prep counts towards 7 day limit. |
|
28
|
0
|
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 a bottle with red liquid with no label, hanging above 3 comp sink. CDI- bottle labeled as degreaser during inspection. EHS discussed labeling requirements.
7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of glass cleaner and a bottle of disinfectant stored above an open box of single use/single service articles (plastic cups and lids). CDI- chemicals moved, EHS discussed storing chemicals to avoid contamination. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers on cook line not labeled during inspection. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the kitchen and seating area during inspection. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping clothes on prep surfaces during inspection, ensure wet wiping cloths are held in sanitizer in between uses. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a few boxes of single use/single service articles (to go boxes, plastic cups) stored on the ground. CDI- PIC moved onto shelving during inspection. |