| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
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. Half eaten plate of rice stored directly on top of container of food in upright cooler. Do not store employee food where it can contaminate food for restaurant. REPEAT |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ladle observed in hand washing sink. Hand washing sinks shall be used for hand washing only. CDI - Ladle taken to dish machine. REPEAT |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Container of raw beef stored directly on top of box of cucumbers. Do not store raw animal foods above vegetables. CDI - Beef moved to other shelf. 0 pts. |
|
22
|
0
|
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 . Cooked broccoli and sausage in sandwich cooler top measured 41-55F and 41-50F. Food was stacked above tops of pans. CDI - Pans split up and moved to walk-in cooler to cool. 0 pts. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 . Cooked shrimp, crawfish, ettouffe, creole sauce, cooked potatoes, and cooked broccoli in various refrigeration units were missing date labels. Date mark all TCS ready-to-eat foods if held for longer than 24 hours. CDI - PIC labeled all foods missing date labels. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Tortellini cooling in sandwich cooler at 50F. Use ice bath, walk-in cooler or freezer to cool TCS foods. Do not use sandwich coolers to cool. CDI - Tortellini moved to ice bath to continue cooling. 0 pts. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. At least 10 dead roaches observed on floor downstairs. Remove dead pests. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Gasket missing on door of walk-in cooler. Gaskets torn on sandwich cooler drawers and upright cooler doors. Toastmaster missing handle. Repair listed equipment. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 3 freezers downstairs are not commercial equipment. Replace with commercial freezers. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Damaged floor present around drains, at bar and downstairs. REPEAT // 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. Floors and walls underneath equipment and dish machine need to be cleaned. Unclean standing water present in downstairs storage area. REPEAT |