| 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. P- Establishment has posted MCHD Employee health policy poster and employee reporting agreement form, but PIC was unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI - EHS educated PIC on the updated BIG 6 reportable illnesses and provided hard copies to PIC of the updated Employee Health Acknowledgment form in English and Spanish. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector. |
|
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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink on the cook line blocked by a trash can. CDI- PIC removed the trash can. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed at least 6 shellstock tags recorded without the date on the tag when the last shellstock from the container was used. CDI- PIC went through receipts and records and added dates in chronological order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 3 compartment sink registering between 0-100 ppm. EHS tested the quat concentration multiple times and received the same results. Per manufacturer, the recommended concentration is 150-400 ppm. PIC stated they have contacted their chemical service provider to come out. CDI- Service provider arrived during inspection and corrected check valve issue with chemical dispensing unit. Concentration levels measured between 200-300 ppm. Points kept at half due to correction during inspection. EHS recommends routine service to dispenser. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed 3-4 packages of frozen octopus thawing not completely submerged under running water. CDI- PIC placed the food items in a larger container that allowed the products to thaw while completely submerged under 64F water. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use wiping cloth sanitizer buckets with quat concentrations between 0-100 ppm. Per manufacturer, the concentration levels shall be between 150-400 ppm. REPEAT. See violation #14 for additional information. CDI- Chemical dispensing equipment repaired during inspection and buckets emptied and properly refilled. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-904.13(B) Preset tableware shall be removed when customer is seated if unused, or must be cleaned and sanitized before further use. EHS observed unprotected preset tableware at all dining tables. Based on conversation with Executive chef, the preset tableware is only removed during shift changes. EHS discussed requirement and the following options: preset tableware shall be protected by being wrapped, covered, or inverted; or preset tableware shall be removed when customer is seated and replaced with clean and sanitized tableware. |
|
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 no quat sanitizer test strips accessible for use at establishment’s 3-compartment sink. CDI- Quat test strips provided by chemical provider during inspection.
4-302.13(B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines.The thermometer must be readily accessible. -Pf Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. EHS explained the new rule requirement and educated PIC on appropriate equipment that they must provide in order to comply. Recommended testing methods include temperature labels or maximum registering thermometer/plate. |