| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed little to no knowledge of food borne illness symptoms and reportable symptoms. CDI - EHS went through all components of health policy and symptoms. Observed several risk factors out of compliance. Such risk factors include: Hand washing, employee health policy agreements, availability of hot water and water under consistent pressure, etc. PIC has agreed to voluntarily close until hot water and water pressure are fixed. - 1 - |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
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 Observed little to no knowledge of food borne illness symptoms and reportable symptoms. CDI - EHS went through all components of health policy and symptoms. Handout was given. - REPEAT - 2 - |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored inside of breading shaker. - 0 - |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee handling items on the floor, don gloves, and move to prepping food without washing hands. CDI - Hands washed.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee cleaning utensils in 3 comp sink, then donning gloves for food prep without washing hands. CDI - Hands washed.
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 immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employees decontaminating hands by turning faucet off with bare hands. CDI - Paper towels were provided. Hands were re-washed and a barrier was used to turn off faucet.
- REPEAT - 4 - |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed 70F water at hand sinks.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer bucket stored in hand sink. CDI - Sanitizer bucket removed.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling sanitizer bucket with water at hand sink. Observed employee rinsing off whisk in hand sink. CDI - Whisk was moved to 3 comp sink to be washed, rinsed, and sanitized.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI - Soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at hand sink. CDI - Paper towels provided.
- REPEAT - 2 - |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish thawing on back of truck on top of a box. PIC stated they were in the middle of putting items inside of the refrigerator. CDI - Fish placed in fridge. - 0 - |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed thermometer with no battery present. A VR will occur by 12/18 to check for working thermometer. - 0.5 - |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Facility packages lemonade for customers. Lemonade is made with powdered mix and water, no freshly squeezed fruit. Label needed with items listed above. - 0 - |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open during inspection with no screen in place to protect against pests and insects. Observed open window that is not screened near fryer station. If window is going to be open, a screen is needed. CDI - Doors and windows shut during inspection. - 1 - |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of sauce stored in floor in MFU. Observed containers of sauces stored on floor in MFU. Observed bottles of lemonade and water stored on floor outside in bags. Maintain items at least 6 inches off of floor to protect against contamination. - 1 - |
|
47
|
0.50
|
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 residential plastic table present in MFU - used to hot hold items underneath heat lamp. Replace with NSF/ANSI certified table. - 0 - |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water present on truck.
5-103.12 Provide water under pressure to all fixtures.-Pf Observed water pressure cutting in and out, sometimes cutting completely off until generator is messed with. Inconsistent flow of water to all water using fixtures. CDI - PIC agreed to close for the day. PIC to not open until water pressure and availability of hot water has been repaired. PIC shall let EHS know when facility reopens. - 0.5 - |