| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee wearing gloves preparing food, opened back door leading to outdoor walk in cooler (to retrieve peppers), returned to kitchen and began cutting peppers without removing gloves and washing hands. CDI- EHS intervened, explained that a hand-wash is required when changing tasks, explained that when employees walk out back door to retrieve product from walk in cooler, a handwash is required when coming back into the kitchen before continuing to work with food. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handling naan bread with bare hands. Observed employee using cilantro to garnish a dish with bare hands. CDI- EHS intervened, contaminated food was voluntarily discarded after EHS educated employees on using gloves when contacting ready to eat foods. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a large metal bowl filled with marinating raw chicken stored directly above containers of washed/peeled onions. CDI- chicken moved, storage order corrected.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several products (chicken, fritters, masala, lamb, cashmere chicken) in walk in cooler with no covering or wrapping. Ensure products not actively cooling are stored in covered containers or wrapped. REPEAT. |
|
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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener spike with black buildup, in need of cleaning. CDI- can opener removed from prep table, scrubbed and run through dish machine for cleaning. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear bottle filled with red chemical hanging near dish machine with no label. CDI- bottle labeled. REPEAT. Note: points not escalated as labels appeared to of faded off bottle since last inspection. EHS discussed finding more permanent ways of labeling, ensuring label stays legible. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 squeeze bottles, shakers and large containers (with flour) with no label. REPEAT. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door unable to fully seal from outside when shut, small gap at the bottom of the door. REPEAT. Note: points not escalated, last inspection referenced the door propped and air curtain on, during todays inspection EHS observed door propped with air curtain on, when door was fully shut upon request EHS observed that door was unable to fully seal to outside. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a large metal container of utensils being used at cook line, stored in room temperature water. CDI- container moved to stove top, heated to >135F. |
|
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 gaskets on walk in cooler with damage, peeling from frame. Observed gaskets on reach in units with damage, splitting at top seals. Observed shelving in walk in cooler that is rusted, in need of replacement. |
|
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. Observed shelving in walk in cooler with food debris buildup, in need of cleaning. Observed stainless steel flooring in walk in cooler with buildup, under shelving, in need of cleaning. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed walls at cook line with damage, no longer smooth and easily cleanable. 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 walls near cook line with food debris/splatter, in need of cleaning. |