| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf - Observed employee use handsink to rinse out multiuse glass bottle. Handsinks are only to be used for handwashing. - CDI - Education provided. Sink cleaned. |
|
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. - Observed opened container of milk and container of pepper relish lacking date marks. - CDI - PIC dated items. - NOTE: If date marking issue persists at next inspection, risk control plan will be implemented. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf - Observed menu lacking consumer advisory for eggs that are offered undercooked. - VR - Verification required within 10 days to ensure consumer advisory has been correctly added to menu. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed large baking mixer stored under the 2 compartment sink directly next to chemicals used for dishwashing. Also observed silverware stored directly next to large containers of sanitizer on the bottom shelf of the dry storage area. - CDI - PIC moved utensils and equipment away from the chemicals. |
|
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 facility lacking a thin probe thermometer. Per PIC, chefs are contracted in the kitchen and bring their own equipment with them, including thermometers. Obtain a thermometer that remains in the facility. - VR - Verification required within 10 days to ensure thermometer has been obtained. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 multiple containers of dry goods lacking labels. - CDI - PIC labeled dry goods containers. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. - Observed employee cloth drying equipment and utensils from the dish machine. Allow dishes to air dry before putting them away. |
|
49
|
1
|
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. - REPEAT - Observed shelving in walk in cooler with build up. Clean and maintain clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - REPEAT - Observed some floor tiles with large gaps, peeling surfaces, an missing pieces making the floor no longer smooth and easily cleanable. Facility has wooden floors underneath. - NOTE: Facility has made improvements and is continuing to work on this. |