| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 emailed PIC 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. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored clean with visible food debris and residue on probe. CDI- PIC had the thermometer cleaned and sanitized |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and sliced cheddar cheese cold holding in open make station unit above 41F. The diced tomatoes were stored above the metal containers and prepared around 11am per PIC. The sliced cheddar cheese appeared to be out of temperature due to product being above metal container. CDI- PIC voluntarily discarded the diced tomatoes. The sliced cheese was divided into two portions; the smaller portion stayed in unit to be used immediately and the second portion was moved to the walk-in refrigerator to cool to 41F or below. EHS discussed that food items in make station shall be maintained at 41F or below at all times. All other TCS food items were measured below 41F. |
|
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 raw shelled eggs held using TPHC not properly marked with begin and/or end time twice during inspection. CDI- PIC voluntarily discarded food items the first time. The second time the begin time was marked on the board. EHS emailed PIC the updated TPHC form. EHS recommends PIC continually train employees on the importance of using TPHC and how to follow their written procedures. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door ajar during inspection while no deliveries were being made. Observed large gap in between ground and bottom of rear door. Keep doors closed and install weather stripping to eliminate the gap.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead insects inside establishment. Routinely work with a licensed pest control operator to keep the premises free of insects and other pests. Maintain records in establishment for PIC and health authority review. |
|
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 rusted shelving and prep tables throughout establishment. Replace all rusted shelving and prep tables. Observed damaged and improperly installed refrigerator gaskets. Repair or replace damaged gaskets. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13(B)ProvideanapprovedMax/Minthermometerfortestingsanitizingtemperaturesinhotwaterwarewashingmachines.The thermometer must be readily accessible. -Pf Establishment uses hot water as the sanitization method for their mechanical warewashing machine and they do not have an irreversible registering temperature indicator. CDI- 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. |
|
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 accumulation of food debris, food residue and grease within all reach-in and walk-in refrigeration units. Also, observed accumulation of food debris, food residue and grease build up with cabinets and under grill and stove section of make line. Thoroughly clean all areas and increase cleaning frequency to avoid build up. |
|
54
|
0.50
|
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 both outside dumpsters with lids and doors open.
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored on the ground in and around outdoor dumpster areas. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 rusted exhaust vent covers throughout establishment. Observed FRP wall surface above walk-in refrigerator detaching from wall. Observed damaged damaged seat cushions that are not smooth and easily cleanable. Observed black non-slip strips on the floor in the walk-in refrigerator in disrepair. Observed hole in door frame going into back walk-in area. Repair or replace all items mentioned above. All items mentioned during transitional permit walk-in through. |