| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
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 chef state chicken measuring 147 degrees F to be at final cook temperature. Chicken shall be cooked until a final cook temperature of 165.0F is reached. CDI: Cook returned chicken to the oven until temperature read 178. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
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 . Observed breaded wings, raw chicken breast, lettuce, slaw, sliced tomatoes, leafy greens, raw salmon in multiple units above 41 degrees. Determined hot garlic sauce held at room temperature contains cooked garlic. Discussed options with PIC such as use of TPHC, holding hot at 135.0 F or above, or recipe change. PIC stated maintenance was called to service for struggling units. Tech arrived while on site. Units need to be serviced. CDI: PIC placed items in walk-in cooler. RTE foods discarded. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Found vacuum packaged salmon with directions to thaw under refrigeration after slitting bag, in intact bags and thawed. CDI- bags slit. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC, chef, and 2 other gentlemen on the food line upon arrival with no beard or hair restraints. Observed chef place hat. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed dry cloths used to wipe thermometer, and various others stored dry on the prep line. Keep all in use wiping clots in sanitizer between uses. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
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.
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed boxes stored under open stairwells that contained utensils.
Observed wet stacking in kitchen. CDI: Chef made aware and rewashed in dishwasher. Observed clean plate stored not inverted. CDI: PIC inverted top plate on stacks of plate stored on top shelf of prep unit directly under air fan. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed outside freezer unit not in use for items other than bread. PIC stated unit not working properly and maintenance person has been called. Observed prep unit on line not in use as PIC stated it was not functioning properly. Observed reach in on line with nonfunctioning exterior digital thermometer and ambient air temperature of over 41 degrees. Observed prep unit on line with ambient air temperature above 41 degrees. Observed small prep unit used for sauces with air temperature over 41 degrees. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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.
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. Observed grease and food accumulation on reach in cooler and generally throughout facility. REPEAT |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin in female restroom without a cover. Place cover on bin. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Cleaning needed throughout the facility. |