| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules set forth in food code for food safety and handling are being met. During inspection, EHS noted multiple violations related to risk factors that are the responsibility of the PIC including improper hand washing, bare hand contact with ready to eat food, and lack of employee reporting agreements. CDI by education of PIC regarding duties as stated in food code. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed no employee health agreements available for review for any employee present in the establishment. EHS provided printed copy of reportable illnesses and printed copy of employee health agreement during inspection. All front of house and back of house employees must have signed copy available for review. Verification required within 3 days. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 no written procedures available for responding to vomit or diarrheal events. EHS provided this information during previous inspection. CDI - copy of written procedures again provided to PIC. REPEAT |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed multiple employees wash hands using improper procedures including washing without use of soap, scrubbing for less than 15 seconds, and using freshly washed hands to turn off unclean faucet handles without use of a barrier. CDI - EHS coached employees individually on handwashing procedures and discussed with PIC who also coached employees. |
|
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. Observed employee using bare hands to re-package sliced cheese products. Observed PIC use bare hands to to wash lettuce for immediate service. CDI - EHS directed employees to wash hands, don gloves before handling ready to eat foods. Cheese and lettuce discarded. Gloves donned. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for drying hands at main back of house hand sink or at hand sink beside bulk ice machine. CDI - towels replaced. REPEAT
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed liquid and ice from beverage in basin of hand sink near bulk ice machine. Do not use hand sinks as dump sinks. CDI - EHS coached PIC on hand sink usage. REPEAT |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed pan of cut tomatoes in reach in cooler with expired date marking and visible microbial growth. CDI - discarded. REPEAT |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed pan of cooked bacon stored under raw shrimp and raw chicken in reach in cooler. CDI - bacon relocated. Observed flat of raw shell eggs stored directly above ready to eat items in WIC. CDI - eggs relocated to bottom shelf.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed various unwashed produce items stored on top shelf in WIC directly above ready to eat cakes and washed/ready to eat produce items. CDI - unwashed produce relocated to bottom shelf. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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. Observed various TCS foods with no date marking including open feta cheese, pans of sliced tomatoes, pans of cooked mac and cheese, open re-packaged pepperoni, open partially used cream, and more. CDI- items with known dates prepared by PIC allowed to be date marked, items with unknown prep or open dates discarded. REPEAT
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 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/ Observed pan of cut tomatoes in reach in with date mark 5/31, various house made sauces with expired date marking, and fresh mozzarella with expired date marking. CDI - items discarded. |
|
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 spray bottle of sudsy chemical with no identification. Employee identified as bleach and soapy water. CDI - label applied.
Observed bulk commercial container hooked to wall dispenser labeled peroxide multi surface in which product has been replaced with purple chemical PIC identified as floor cleaner. CDI - product properly labeled as to contents. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies and house flies in back of house areas. Contact PCO for service. REPEAT |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food wearing watches above the food handler gloves. Remove watches and jewelry from arms when handling food. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed head of romaine removed from packaging in WIC and taken directly to line, torn and placed on sandwich for service without washing. Wash produce that is not received in ready to eat form prior to service. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use knives wedged in between unclean sides flip top cooler and prep table. Store in use knives in a sanitary manner. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-904.11 (A) - Kitchenware and Tableware - Preventing Contamination. Observed employee wrapping cleaned and sanitized multi use silverware using bare hands and handling the utensils using the mouth contact areas while wrapping. EHS coached employee to don gloves to wrap silverware and to re-wash items packaged and handled with bare hands. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed quat test kit with water inside plastic container and all test strips water damaged and non-functional. Sanitizer concentration verified with EHS test kit. CDI - front of house PIC located some test strips by end of inspection. |
|
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. Observed personal items including cell phone, cigarettes, and more laying on cloth draped across inverted pot at vegetable prep sink. Designate a place away from food and food contact items for the storage of employee items. |