| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
Yes |
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF No PIC was present during inspection. REPEAT |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
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 employees have a CFPM ANSI certification. REPEAT. |
| 3 |
2 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
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 No PIC was present during the inspection. Employees were unaware of any information relating to the Employee health policy and foodborne illness and are unaware of any training. CDI - EHS provided front desk staff with updated employee health policy to keep available upon request. REPEAT
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employees are unaware of Employee health policy information and appear to have had no training on the policy.
CDI - EHS discussed employee health policy information with employee and provided posters and information which could be used to help train employees. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee handling phone and not washing hands before returning to food prep. CDI - EHS discussed handwashing with employee and employee washed hands. |
| 10 |
2 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mop in bucket and rolling cart blocking the hand sink in kitchen area. CDI - Employee moved items and provided access. REPEAT |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
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 white plates and other utensils in facility with residue or debris on them that are stored as clean. CDI - Items were moved to dirty dish area to be cleaned.
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 dish machine stated it was chemical sanitizing but with 0 ppm sanitizer. Observed QAC sanitizer at 3 -comp sink read less than 200 ppm. CDI - Sanitizer was empty at 3- comp sink and dish machine and containers were changed. Sanitizer read 300 ppm QAC sanitizer.
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee washing and rinsing dishes with soap but not sanitizing dishes. CDI - All dishes were moved to be cleaned again and sanitized. |
| 22 |
0 |
Proper cold holding temperatures |
No |
No |
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 open container of commercial salsa at 69 F sitting stored on shelf under oven and microwaves. CDI - Container of salsa was voluntarily discarded. Salsa needs to be refrigerated after opening. |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed salsa and sausage in reach in and opened container of salsa on shelf with no date labels. CDI- Sausage was correctly dated and salsa was voluntarily discarded. REPEAT. |
| 24 |
1.50 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
Yes |
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 facility has TPHC procedures and time is meant to be marked in a log when food is placed out for service. EHS observed sausage, boiled eggs, and breakfast sandwiches on line but no log books and no time marked. CDI - Food was discarded at the end of service. REPEAT. |
| 48 |
0.50 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
No |
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have QAC test strips for testing sanitizer at the 3-comp sink. VERIFICATION REQUIRED. |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep surfaces/tables. |