| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present during inspection with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT |
|
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 Sanitizer solution at 3-compartment sink measured 0 ppm quat while employee was washing dishes. Maintain quat sanitizer solutions at 150-400 ppm. CDI - Solution emptied and refilled with 200 ppm solution. |
|
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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Veggie patties in heat lamp unit measured less than 135F. CDI - Patties reheated in microwave to above 165F. Moved to half credit as hot holding has improved from last inspection. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Bus tub of cut cabbage measured 56F in upright cooler. 3 cartons of milk measured 48F in upright cooler. Cartons of pasteurized eggs measured 51F in upright cooler. TCS foods in cold holding shall measure 41F or less. CDI - Items voluntarily discarded as items had been in cooler since yesterday. VR - Verification required within 10 days that cooler has been repaired. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Bus tubs of cooked chicken, bus tubs of mac and cheese, and pan of cooked ox tails in upright cooler were all prepared between Tuesday and yesterday and were not date marked. Date mark all TCS ready-to-eat foods and use or discard within 7 days from cooking/preparation. CDI - Date labels placed on items. 0 pts. |
|
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. Back door is not self-closing. All exterior doors of establishment must be self-closing. 0 pts. |
|
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. Employee at front was wearing jewelry on wrists while portioning patties and hot food into containers. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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. Boxes of disposable items stored in outside hot water heater room. Do not store single-service or single-use items in mechanical rooms. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on the doors of the upright coolers. Replace torn gaskets. //
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Chest freezers and blenders in establishment are not NSF commercial equipment. Replace with NSF or equivalent listed equipment. REPEAT |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Wash solution at 3-compartment sink was 99F while employee was washing dishes. CDI - Hot water added to solution until it was above 110F. 0 points taken due to no dirty dishes found that were stored as clean. 0 pts. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove old equipment and waste in back alley to prevent the area from becoming a pest harborage. REPEAT // 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle lid off. Keep outside receptacles covered. |
|
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. Floor and wall damage present throughout kitchen. Repair damaged floor tiles and walls. REPEAT // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove old equipment in back alley and remove smoker in back alley that is not approved for use in establishment. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored on shelf in upright cooler above vegetables for restaurant. Do not store employee personal food above food for restaurant. 0 pts. |