| 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 does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with a template plan to implement. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observe employee drink stored on counter at drink station by coffee station. CDI: drink was relocated. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P. Observed several employee washing hands then touching faucet handle with using barrier. CDI: education provided; hands were washed properly.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee report to work and come in and immediately start touching surfaces, single service items, and equipment without washing hands first. CDI: education provided; hands were washed properly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed high temperature dishmachine not sainting properly. final rinse temperature recorded at 103F. CDI: Facility switched to using 3-comp sink for wash, rinse, and sanitizing dishes. Maintenance tech was called out for service.
Compliance visit needed in 10 days to ensure dishmachine has been repaired. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chili in front hot well next to coffee cups and 4 door reach-in at5 127F. CI: chili was discarded. Observed two pans of grits in back hot well ranging from 120F - 127F. CDI: grits were discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed chili inside 4 door reach-in cooler that was made yesterday without a date. Observed gallon of 2% white milk and 2 half gallons of chocolate milk inside reach-in milk cooler without a date. CDI: products discarded. |
|
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 times on eggs held on TPHC above grill not marked properly. Observed date and time from yesterday and information had not been updated. CDI: times and dates were corrected and documented. PIC could not locate proper procedures. PIC stated that he would contact other manager to locate procedures. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing hair restraints. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bleach sanitizer in buckets with wiping cloths too strong above 200ppm. CDI: bucket was dumped and refilled with sanitizer at proper concentration. Observed wet cloths laying on counter surfaces while not in use. |
|
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 non compliant items 1 & 3 on transitional permit needing to be corrected. See permit for details. |
|
49
|
0
|
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 debris on shelving inside reach-in coolers. Observed inside all drawers below grill in need of cleaning to remove grease and food debris. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed light switch broken and light out for walk-in cooler (non complaint item 2). |