| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee handling raw shrimp with gloved hands then replace gloves without a handwash in between then handle soiled equipment/utensils and ready to eat food. CDI- EHS educated food employee and PIC had employee discarded customer food item touched with soiled gloves and food employee observed properly washing their hands. REPEAT. EHS recommends continuous training with all food employees on when to wash and proper washing procedures. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed in-use 3-compartment sink with quat sanitizer reading 0 ppm. Establishment has the correct test strips available for use in establishment. CDI-PIC emptied the sanitizer bay and refilled the bay with a quat concentration of 300 ppm. REPEAT. EHS recommends training staff on how to properly set-up warewashing sinks and testing sanitizer concentrations. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed food employee initially cook a customer’s order of well done salmon to below the required 145F for 15 seconds. Internal temperature taken by EHS. CDI-PIC had employee continue to cook the salmon to a final cook temperature above 145F. See temperature log. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
Yes
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf EHS did not observe daily special menu include disclosure statement for the salmon offered undercooked. CDI-PIC edited and replaced all daily menus to include the required components. REPEAT. EHS recommended the template used for daily menus are edited to include all required consumer advisory components. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of quat sanitizer not labeled. CDI-PIC labeled the bottle correctly.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the same unlabeled bottle of quat sanitizer with a concentration of 0 ppm when testing with establishment’s quat test strips. CDI- PIC emptied bottle and filled it to a quat concentration between 200-300 ppm. |
|
33
|
0.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed three deep portions of cooked pasta in walk-in refrigerator cooling. Observed two sheet pans of cooked chicken breast cooling at room temperature 1 hour after starting the cooling process. CDI-PIC elected to move the two pans of cooked chicken to the walk-in freezer to quickly cool. EHS observed both pans reach temperatures below 70F within the first 2-hours of starting the cooling process; start time 12:45 pm and 2:25 pm checked temperatures below 70F. PIC elected to place the three deep portions of cooked pasta in shallower containers to quickly cool. See temperature log for cooling temperatures.
EHS discussed proper cooling parameters and cooling methods with PIC. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in 3-door reach-in refrigerator and a rusted prep table. Replace rusted shelving and prep table. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both outside dumpsters with doors not closed.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one of the two outside dumpsters without a drain plug installed. Install drain plug. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Observed accumulation of dust and debris on ceiling tiles and vents throughout back kitchen and prep areas. Increase cleaning frequency to prevent accumulation of dust and debris. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
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 drink, cell phone and coat stored with and above customer food items and equipment. |