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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
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. Person in charge at beginning of inspection did not know how long pre-cooked chicken is held for, how to test the sanitizer concentration, or how often in-use utensils used with TCS are to be washed, rinsed and sanitized. PIC was also unsure about employee health policy and how establishment informs employees of their responsibility to report the "big 5" symptoms and "big 6" illnesses. CDI - PIC educated on what she was unsure of and general manager arrived at end of inspection and seemed to know duties of the PIC. 0 pts. |
|
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 No employee present with ANSI food protection manager at start of inspection. General manager with certification arrived at end of inspection. Ensure at least 1 employee with ANSI food protection manager certification is present during all hours of operation. |
|
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 No vomit/diarrhea clean up policy in place at establishment. CDI - Establishment given sample policy. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 . PIC states that mixing spoons, blender pitchers, and milk pitchers are only taken and washed at the 3-compartment sink at the end of the day. Ensure in-use utensils that contact TCS foods are washed, rinsed and sanitized at least every 4 hours. CDI - PIC educated and the in-use utensils were washed, rinsed and sanitized during inspection. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Almond milk and oat milk sitting out of temperature control at start of inspection and both measured 45F and 49F. CDI - Milks moved back to cooler to cool down. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Opened box of egg stored on shelf below condenser in walk-in freezer. Ice dripping from condenser during inspection. Ensure opened food is not stored underneath leaking condensate. CDI - Box moved during inspection. PIC states leak has been repaired and that the ice needs to just be cleaned off. 0 pts. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee wearing watch on wrist and preparing drinks. Food employees must not wear jewelry on their hands or wrists except a plain band ring. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic pans stored as cleans were stacked while still wet. Allow adequate time for utensils to air dry before stacking. 0 pts. |
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