| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 - PIC lacking food protection manager certificate. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety - Observed facility lacking updated employee health policy to include the big 6 illnesses. - CDI - EHS provided PIC with updated employee health poster 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 lacking written procedures for a vomit and diarrhea clean up plan. - CDI - EHS provided PIC with written procedures example from the state via email. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. - Observed dishes being washed and sanitized in dish machine with chlorine sanitizer concentration of 0ppm. Observed chlorine sanitizer container empty with no back up chlorine sanitizer container available in facility. Per PIC, chlorine sanitizer should be in tomorrow. EHS directed PIC to utilize sanitizer bay in 3 compartment sink to sanitize dishes until sanitizer for dish machine comes in. - VR - Verification required to ensure dish machine properly sanitizing.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Per PIC, cutting boards used to chop vegetables and cooked meats are sanitized with wet wiping cloths from sanitizer bucket between each use and only cleaned in 3 compartment sink at the end of the day. Cutting boards and utensils should be cleaned at least every 4 hours at 3 compartment sink. - CDI - EHS educated PIC on required cleaning frequency. PIC replaced cutting boards with clean cutting boards. |
|
23
|
0
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed cooked lamb stored in cooler drawers under grill lacking a date mark. Date must follow food product when separated into multiple containers. - CDI - PIC able to locate large batch of cooked lamb in WIC that was properly date marked. PIC date marked lamb in cooler drawers. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
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 facility lacking written procedures for TPHC. EHS provided PIC with TPHC template via email. - VR - Verification required within 10 days to ensure TPHC procedures complete and maintained in facility.
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 - Per PIC, serving line is held on time and all of the food is discarded and replaced every 3 hours. No products were labeled with the time to indicate when the food should be discarded. - VR - Verification required to ensure TPHC procedures are being properly followed. |
|
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 multiple spray bottles of chemicals (cleaners) lacking labels. - CDI - PIC labeled spray bottles. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - REPEAT - Observed chickpea salad and sundried tomato salad cooling in walk-in cooler since 11:17am in tightly covered containers. - CDI - PIC uncovered containers to allow food items to continue cooling (1:55pm). PIC also moved items to reach-in freezer to quickly cool (2:55pm). |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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. - REPEAT - Observed multiple squeeze bottles (oil and vinegar) and containers of spices not labeled. - CDI - PIC labeled squeeze bottles and spices. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. - REPEAT - Observed handsink near serving line to be leaking and cold water to not work. Repair sink. |