| 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. Observed
employee health policies that did not include salmonella non-typhi. Facility has the older version of the MCHD handout. CDI- EHS educated PIC on updated employee health policy, provided updated employee health policy via email for employees to review and sign. |
|
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 with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed products reheating in steam table during inspection. When EHS asked, PIC and employees stated that products were placed into steam table around 7:45am. When EHS checked products at 9:30am (1.75 hours later), burgers had not reached proper temperature, see temperature chart. CDI- PIC immediately reheated commercially processed burgers to over 135F, placed into steam table. EHS discussed reheating methods, suggested reheating products to proper temperature before placing into steam table for hot holding. |
|
23
|
1.50
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed a few products that had not been date marked in the flip top prep unit. PIC stated that products stay in unit overnight, usually stocked on Saturday and products are flipped on Friday. Products missing dates included red peppers (from can), tomato relish, sliced tomatoes, lettuce and livermush. CDI- day dots placed on products during inspection. Facility has date marking system in place, is missing dates on some products. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 Observed facility not marking start and end times for breakfast products on TPHC. PIC stated that employee usually keeps track on cell phone or in head. EHS suggested using white board to post a start time and end time for products. CDI- times placed on products during inspection. Note: facility is operating with TPHC form from previous facility. All products held on TPHC have remained the same, facility needs to update TPHC form with new business name. EHS sent TPHC form to PIC and Director of Food Service. |
|
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 a spray bottle in chemical storage with no label. CDI- chemical bottle labeled during inspection. |
|
40
|
0.50
|
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 PIC wearing a wristwatch when working with food during inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing at 0ppm. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of plastic cups on the ground in dry storage area. Ensure these products are at least 6 inches above the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units with damage, splitting and peeling from frame. Gaskets on standing reach in were peeling from frame and gaskets on reach in flip top unit ripping/damaged. Observed rusted shelving in chest freezer, reach in units and prep units. Observed missing handle on standing reach in unit.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep striations and damage on the corners. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets in need of cleaning. Observed a brown liquid inside reach in unit, in need of cleaning. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in the female restroom during inspection. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors on dumpster open during inspection.
5-501.15 Provide dumpster, waste containers that are of sound construction. Observed large dumpster with rust damage, bottom corner wearing away. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed ceilings throughout facility that are absorbent, tiles must be replaced with non-absorbent tile. Observed wall damage in water heater room.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in need of regrouting. Observed baseboards in need of replacement. Observed walls behind utensil shelving in need of repainting. |