| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. REPEAT |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
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 employees not properly wash hands before engaging in food handling activities. Hands either rinsed with no soap used or soap applied but hands scrubbed less than 5 seconds before rinsing. Observed another employee use freshly washed hands to turn off unclean faucets with bare hands without use of a barrier. CDI - EHS directed both employees to re-wash hands using proper procedures.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee use spoon to ladle food into palm of hand and then taste from palm of hand and then continue on to handle utensils in kitchen without washing hands. CDI - EHS directed to wash hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front line hand sink used for multiple purposes other than hand washing including rinsing of wiping cloths, filling water containers, and dumping liquids. CDI - EHS directed to use 3 part sink which is beside the hand sink for all uses other than hand washing. Hand sinks cannot be used for purposes other than washing hands. |
|
15
|
1.50
|
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 container of raw shell eggs stored on shelf above ready to eat food in upright cooler. CDI - Eggs relocated to bottom. REPEAT |
|
21
|
3
|
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 125f and all pies including chicken, beef, and vegetable along with cooked plantains in heated cabinet holding at 120 - 122f. CDI - items allowed to remain until 3:30 pm which is end of 4 hour time and then discarded. Maintain hot foods above 135f. REPEAT |
|
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 flies present in kitchen area. Contact PCO for service. REPEAT |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths rinsed in hand sink and re-used repeatedly during inspection without placing into sanitizer solution. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again. Do not rinse wiping cloths in the hand sink which is not clean. REPEAT - no point escalation as sanitizer solutions testing at proper concentration during inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
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. Observed clean utensils stored in unclean containers in kitchen. Store clean spoons and other utensils in clean containers. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed two cases of single service items stored in outdoor hot water heater room. |
|
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 detached/hanging gasket on chest freezer in back prep room. REPEAT
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household “garage ready” chest freezer in use in kitchen which may not be ANSI certified for commercial food service.
Observed unapproved grill/smoker in place in back alley with fresh chicken residue present on grates. 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 clarified with owner that no food can be sold to the public that is prepared on the smoker until it is approved. Owner verified that he had reached out to the department to begin the approval process. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
Observed overflowing containers of recyclables in back alley. Accumulated waste and recyclables present on ground and overflowing containers. Additional waste/debris present around establishment in the back alley needs to be removed. Pest presence is heavy around the area and is contributing to the fly presence in the kitchen.
REPEAT |
|
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 damage to some flooring and various wall surfaces throughout the back of house. Wall surfaces peeling, gouged, etc. PIC is in process of replacing some floor tiles. Continue to 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 |