| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC not ensuring rules in the code for food safety are met. During inspection, EHS observed multiple risk factors out of compliance which are the duty of the PIC including improper hand washing practices, improper cooling of TCS foods, improper hot holding temperatures, and more. CDI by education of PIC and discussion of PIC duties as relates to the food code. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present in establishment during inspection. PIC, Audrey, is not a certified manager. REPEAT |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed PIC and front line employee not properly wash hands before engaging in food handling activities. Soap applied and hands scrubbed less than 5 seconds before faucets turned off with freshly cleaned hands and then hands dried with paper towel. CDI - EHS directed to re-wash hands using proper procedures. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at back of house hand sink. CDI - roll of paper towels placed for use. REPEAT |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed facility is cooking chicken outdoors in back alleyway on unapproved/unprotected grill/smoker unattended in the rain. EHS observed that when grill lid is opened rain water drips into the chicken from above and from the grill exterior lid run-off. CDI - chicken voluntarily discarded by PIC. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
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 raw unpackaged frozen fish and open frozen raw shrimp stored on top of frozen vegetables and other ready to eat foods in chest freezer. CDI - PIC relocated raw fish to alternate freezer away from vegetables and ready to eat food. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine. clean frequently to prevent buildup. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pan of cooked whole sweet potatoes covered and placed into upright cooler at 135f @ 1:50 pm still at 120f @ 2:40 pm. Cooling rate of 18 degrees per hour not sufficient to reach 70f within 2 hours. CDI - potatoes spread into shallow pan to quickly cool. EHS verified cooling at proper rate within 30 minutes to continue process. Potatoes would not have met cooling parameters without EHS intervention. REPEAT |
|
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 pan of cooked jerk chicken holding in front line hot well at 101f, pan of cooked yams holding at 117f in side hot well, and chicken pastries in heated cabinet holding at 122f. CDI - items allowed to remain until 3:00 pm which is end of 4 hour time and then discarded. Maintain hot foods above 135f or use TPHC procedures provided during inspection. REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf.
Observed prepared TCS foods in cooler units with no date marking present including cooked greens, cooked Mac and cheese, and cut cabbage. Observed dry erase marker used to date mark other food items including cooked goat and oxtail is rubbing off such that date mark is not legible after 1 day in cooler. CDI - date marks applied as items prepared previous day. REPEAT |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers. Observed spray bottle labeled sanitizer holding sudsy opaque chemical PIC identified as fabuloso cleaner with bleach added. CDI - product discarded. REPEAT |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Observed deep bulk pan of whole sweet potatoes covered with wrap placed into upright cooler to cool . CDI - potatoes uncovered and spread into shallow pan to allow air flow to quickly chill. When cooling foods, use methods that allow air flow around the food. Do not cool in deep bulk containers. Do not cover foods with lids or wraps while cooling. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed chicken cooking/holding on outdoor grill/smoker in back alley unattended in rain with no overhead protection or other means of preventing rain water intrusion. Chicken voluntarily discarded as each time lid is opened rain water and runoff from grill exterior drips onto chicken (see #13).
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk carrots stored directly on floor near upright coolers. PIC confirmed no delivery today. Store food at least 6 inches off of the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
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 handling/serving food at the front line wearing bracelets on wrist. Remove items from wrist when handling food. REPEAT
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee portioning and serving unpackaged food at front line with no hair restraint. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0ppm cl in solution used to hold in use wiping cloths at front line. Use test strips to check wiping cloth solution often. REPEAT- no point escalation as no soiled wiping cloths observed laying on equipment surfaces. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged/torn gaskets on upright coolers. Repair/replace. REPEAT
Observed unapproved grill/smoker in place in back alley actively in use for cooking/holding chicken for sale to the public from this establishment. This grill/smoker is not approved for use in the establishment as was noted on previous inspection. Discontinue use of the grill/smoker until such time that written approval is provided by the department. EHS emailed information on requesting approval for use of outdoor grill to establishment during inspection. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak from drain pipe under back of house hand sink. Repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster overflowing with waste, uncovered with lid unable to fully close due to volume of waste present. Cardboard and food debris accumulated on ground around the dumpster and in the alleyway. Clean to prevent pests. Ensure waste is enclosed in dumpster. More frequent service by dumpster company to prevent such heavy accumulation may be required. |
|
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 significant damage to flooring and wall surfaces throughout the back of house. Wall surfaces peeling, gouged, etc. Flooring peeling, cracked, broken with missing tiles and holes. Repair/refinish floors and repair walls to make cleanable.
REPEAT
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed accumulated bulk items and out of service equipment in back alleyway. Remove items and clean area to prevent pests. REPEAT |