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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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 accumulated food debris in kitchen entrance area hand sink at start of inspection. Briefly observed employee rinse in use utensil (spoon) at kitchen entrance area hand sink. CDI - Proper hand sink usage was discussed with PIC.
Note: kitchen entrance area hand sink was observed with hand washing signage, but signage was partially obscured. EHS has provided establishment with hand washing stickers as improved, more visible signage. |
|
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 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 . Observed approximately seven (7) cooling TCS food items, including marinated chicken, two containers of chicken salad, meatloaf, pimento dip, and potato salad in the WIC cooling with lids or covers. PIC elaborated that some of these items had been rotated into the WIC after the lunch period for effective cooling and storage. CDI - Covers were removed from cooling items to better facilitate cooling. EHS provided establishment with cooling charts for cooked and prepared ready to eat TCS foods.
Note: EHS observed numerous items in entrance area prep top cooling at time of inspection. PIC elaborated that these items were cooling from lunch period. Effective cooling rate was observed for these items during the inspection; however it is the recommendation of EHS that temperatures be observed following periods of heavy use of items in prep tops, and that effective preventative and corrective action be taken in the event that these items are seen to rise in temperature. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed considerable accumulation of ice on packaged and sealed food items within walk in freezer. Calibrate and maintain freezer such that ice accumulation does not occur in excess on food items within the freezer. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee with bracelets.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee with head band, but no otherwise visible effective hair restraint for exposed hair. |
|
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 walk in freezer with excess accumulation of ice within the unit and at the entrance, such that walk in freezer door could not effectively be sealed. Calibrate freezer to prevent the accumulation of ice. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - Doors were closed prior to returning to interior premises. |
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