| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager EHS observed no certified food protection manager present during initial inspection. Establishment has 180 days from the date (10/11/2021) the transitional permit was issued to obtain a certified food protection manager. A certified food protection manager is required during all hours of operation. |
|
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. Employee health policy does not include salmonella (nontyphoidal). CDI - EHS educated and provided PIC an updated Employee Health Agreement Acknowledgement form to inform food employees. EHS discussed employee health policy in general with PIC and food employee. |
|
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 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 and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility 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 back prep area hand sink with soap bottles stored in it. CDI - PIC removed all items. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot holding in warmer cabinet below 135F. PIC voluntarily discarded food item. EHS discussed with PIC that food items shall be maintained at 41F or below, 135F or higher, or they may have the option of using Time as Public Health Control (TPHC) for food items such as chicken wings and pizza. EHS provided PIC with the updated TPHC form to review and complete if they decide to use TPHC. Verification visit no later than 10/28 to determine how facility will move forward with hot holding procedures. |
|
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 food wraps, pizza containers and customer bags stored directly on floor in cook area. CDI -PIC stored all items off of the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment Observed one of three refrigeration units with an ambient temperature above 41F. PIC informed EHS that the unit was done at the beginning of the inspection and stated they are working with 7-Eleven (previous owner) to have it repaired or replaced. Repair or replace the refrigerator as soon as possible. Establishment can operate with the additional cold holding units they have available at the establishment. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food residue everywhere and debris within customer microwaves. Increase cleaning frequency to avoid build up. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed outdoor dumpster without a drain plug. Install a drain plug at dumpster. |