| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
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. Observed multiple personal employee beverages including water bottles with screw caps in use on prep table tops immediately adjacent to food in preparation. CDI - PIC discarded |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried food residue on dicer blade and on food contact surfaces of slicer. CDI - PIC removed for cleaning. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed bulk container of cut leafy greens prepared previous day cooling overnight still at 50f in WIC during inspection today. CDI- greens discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of quat sanitizer testing at over 400ppm in dish area. CDI - discarded. All other bottles testing at proper concentration.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottles of cleaners and sanitizers stored hanging on racks immediately adjacent to and above food items in upstairs beverage service area. CDI- relocated away from food. |
|
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 various TCS foods in cooling process including prepared salads, cut lettuce, and more all individually tightly wrapped, staged on trays on covered speed racks or in deep bowls or containers in walk in coolers. Multiple covered speed racks pushed into same WIC blocking air flow. Also observed deep bulk container of dark leafy greens sealed with lid cooling overnight in WIC #3 which did not meet cooling temperature parameters (see #20). CDI - leafy greens discarded. Prepared salads uncovered and relocated to alternate WIC with less inventory which allows air flow for proper cooling. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies present in kitchen area. Contact PCO for service. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed packages of food stored under active condensate drip in WIF. Frozen buildup on exteriors of food packaging and encasing some food items. Do not store food under sources of contamination. |
|
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 employee preparing food wearing watch on wrist. Remove watches and jewelry from arms when handling food. |
|
49
|
0.50
|
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. Observed significant label adhesive residue present on exterior surfaces of numerous food pans stored as clean. Establishment noted they are switching to dissolvable labels to eliminate this issue going forward. REPEAT. No point escalation as no other significant equipment cleaning items observed during the inspection today. |
|
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. Observed holes in some wall areas of kitchen/downstairs storage. 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. Observed some splatter on wall surface in prep area and buildup on ceiling surfaces around air vents in kitchen directly above food prep areas. REPEAT |