| 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. Establishment did not have a written procedure for employees to follow when responding to vomiting and diarrheal. Written vomitus and diarrheal clean up plan left with PIC. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed employee preparing food with gloves on, move trash can with gloves on and went to prepare food. Employee was stopped before preparing any food, educated on hand washing (when and where). Employee removed gloves, washed hands, don gloves and continued food preparation. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a bucket stored in hand washing sink in back kitchen area.Hand washing sinks shall be accessible at all times! Bucket removed from sink and PIC reminded to keep hand washing sinks accessible. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed container of bacon uncovered in refrigeration unit with no doors that is being used as a storage area. Keep food product covered during storage. Bacon covered at time of inspection |
|
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
Observed cutting board and underside of cutting board on prep line refrigeration unit soiled. Observed bowls and containers in back kitchen area soiled and greasy. Observed ice guard within ice machine and the interior of ice machine soiled. Cutting board and prep line refrigeration unit was being cleaned at time of inspection. Soiled and greasy utensil pulled and placed at dish machine area to be washed, rinsed and sanitize. Ice guard within ice machine removed and taken to dish washing area to be clean Observed prep sink soiled; corners and faucet fixtures. Thoroughly clean prep sink.Prep sink was being cleaned at time of write up of inspection. |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed container of tuna salad in walk-in cooler 47F. PIC placed tuna salad on sheet pan and placed in walk-in freezer to allow proper cooling. CDI 38F. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed container of oil and sugar bin in back kitchen area not labeled. Label oil bottle and sugar bin. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed roach in back kitchen area. Have establishment exterminated. |
|
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 opened boxes of food products stored on the floor in wal-in freezer under shelving. No food storage on the floor. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small container with no handle stored in spice container. Use utensil with handle to dispense food products. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed utensil shelving and storage area soiled. Thoroughly clean all utensil shelving and storage area |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Store single service articles inverted down or leave in sleeving. Observed single service articles not properly stored. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed entrance ramp to walk-in cooler damaged. Observed floor paneling in walk-in freezer coming up. Repair entrance ramp and floor to walk-in cooler to NSF/ANSIS standards. Observed rotten/damaged shelving in cabinet area at customer drink dispenser area. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-204.113 Warewashing machines shall be provided with an easily accessible and readable data plate. Replace data plate on dish washer. Data plate on dish machine can not be read.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Provide lactic acid sanitizer test strips.
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Provide thermo label or max/min thermometer for high temp dish machine. Thoroughly clean interior of dish machine and three compartment sink |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. Thoroughly clean shelving in walk-in cooler and reach-in refrigeration unit. Clean gaskets on refrigeration unit. DEtail clean all equipment on grill line. Thoroughly clean in back kitchen area. Clean ovens. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors, walls and ceiling throughout entire establishment. Replace broken/damaged floor tiles in can wash area. Regrout floor in back kitchen area. Replace water stained ceiling tiles and porous ceiling tiles in back kitchen area. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Provide a designated area so employee can store personal items(coats, food, drinks). Observed employees personal items stored throughout on front line and back kitchen area |