| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC could not relay knowledge to EHS regarding reportable illnesses and symptoms, date marking for milk, and temperature requirements of TCS foods in cold holding. CDI - PIC educated on requirements. REPEAT |
|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT. Establishment has 180 days from the date permit was issued before this requirement will be deducted for points. 0 pts. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf PIC was not aware of reporting and exclusion requirements for the “big 5” symptoms and “big 6” illnesses. CDI - PIC educated on reporting and exclusion requirements and was shown a posted policy that was in back office area. REPEAT |
|
5
|
0.50
|
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 PIC stated that the establishment does not have a vomit/diarrhea clean up policy. CDI - EHS e-mailed sample policy to establishment. REPEAT |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Cup and rag in hand washing sink. Hand washing sinks shall be used for no other purpose but employee hand washing. CDI - PIC educated and items removed. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 . Milk and half and half in refrigerated dispenser measured 54F. TCS foods in cold holding shall measure 41F or less. Milk and half and half discarded. VR - Verification required within 10 days that establishment has repaired dispenser to hold milk and half and half below 41F. Do not use until it is repaired. |
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Milk and half and half containers in dispenser were opened on 8-16 and had not yet been discarded. Use or discard TCS ready-to-eat foods within 7 days from opening. CDI - Milk and half and half discarded. 0 pts. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Pizza thawing on counter during inspection. Thaw TCS foods under refrigeration, as part of the cooking process, or under running water that measures 70F or less. CDI - Pizza put back in cooler. 0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of single-use vanilla creamers on floor. Store at least 6 inches off the floor. REPEAT |