| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no soap or paper towels available for use at front of house hand sink near bulk ice machine behind front counter. CDI - soap and towels replaced. This hand sink is intended for use with coffee service area at front line. Ensure sink is clean, stocked and accessible for use at all times. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine providing cl sanitizer solution at 0ppm at beginning of inspection. Source container product level low. CDI - PIC replaced source and machine now testing at greater than 50ppm cl in final rinse.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup in nozzle of unsweetened tea dispenser and heavy organic growth buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup. |
|
20
|
0
|
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 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 sliced tomatoes cooling in WIC at 45f at 9:10 am still at 45f at 9:50 am. Cooling rate of 0 degrees not sufficient to reach 41f within 4 hours. CDI - tomatoes spread out for quick cooling. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked mushrooms holding at 103f in heated unit and re-heated hash browns holding at 90f on top of toaster. CDI - has browns discarded, mushrooms reheated to above 165 as they had been holding less than 2 hours. REPEAT- no point escalation as all other hot holding items found to be at proper temperatures and all hot holding equipment working properly. Improvement noted. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced roast beef, pastrami, and meat sandwich sets all holding above 41f overfilled in containers on prep top. See chart. CDI - portions above 41f discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of orange cleaner laying on top of food items under prep table and spray bottle of disinfectant hanging on rack immediately adjacent to and above wraps at front line. CDI - chemicals relocated away from food. REPEAT |
|
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 deep plastic buckets sealed with lids cooling sliced tomatoes in WIC. CDI - tomatoes spread out to quickly chill. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in bar area. Contact PCO for service. |
|
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 braided bracelet on wrist.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees handling food with beards of significant length and no beard guard/hair restraint in place. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use spatulas stored on clean cutting surface but with food contact areas wedged underneath adjacent sandwich press. Store in use utensils in a sanitary manner. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service catering trays and portion containers stored directly on floor in back storage area. Store single service items at least 6 inches off of floor. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household air fryer on shelf under microwave. Air fryer is not commercial grade/approved for use in establishment. Remove. |
|
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 buildup on shelving in various areas of kitchen and WIC, buildup reach in cooler gaskets, heavy buildup on in use fan units in kitchen area, and on exterior areas of soda machine at front. REPEAT |
|
55
|
1
|
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 dark buildup on floors under/behind equipment in kitchen area, in WIC, near ice machine/hand sink in front area, in bar area. Greasy buildup/food splatter on wall and ceiling surfaces in back of house. REPEAT |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed establishment is pan frying in oil and has added commercial flat top for cooking sausage and other high fat proteins. No hood system is present in the facility. Greasy vapors and greasy deposits present in the kitchen area. REPEAT
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and backpack stored laying on top of single service items in prep area. |