| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points- |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap for handwashing sinks in kitchen. CDI - PIC provided pump hand soap for handwashing. Maintain handwashing sinks fully supplied with soap and hand drying device to promote as much handwashing as possible. -REPEAT- -2 points- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw ground sausage stored above raw shrimp. Observed raw shell eggs stored above cheese, cream, and bagged lettuce. CDI - Storage order was corrected and PIC was given a Food Storage Order Guide to display in establishment. -REPEAT- -3 points- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed waffle maker stored as clean on equpment storage shelf with build up of food residues and debris. Waffle maker was moved to three compartment sink to be washed, rinsed, and sanitized.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed no sanitizer in establishment. CDI - PIC left establishment and bought chlorine bleach to be used as sanitizer. PIC was instructed on how to create sanitizer at three compartment sink, in sanitizer buckets, and in spray bottles. PIC made sanitizer and used sanitizer test strips to test chlorine concentration. -1.5 points- |
|
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 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 . Observed cut spinach, raw chicken, raw fish, and raw shrimp holding in walk in cooler at temperatures between 46F and 53F. Walk in cooler door was propped completely open with a paint can upon arrival for inspection. PIC was instructed to keep door closed to maintain proper cold holding temperatures. CDI - Walk in cooler door was closed and all TCS items cooled to 40F by end of inspection. -1.5 points- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of hydrogen peroxide and bottle of antiseptic stored on top of cake display case. CDI - Items were moved to designated area away from equipment, customer food, and utensils. -0 points- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" waffle makers in establishment. Replace "household use only" equipment with ANSI certified commercial grade equipment. -0 points- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed no trash receptacles in establishent. Employees are discarding all trash in trash cart located outside rear exit of establishment.
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins near handwashing sinks. -0 points- |