| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 1 employee beverage observed on cutting board with croissant rolls. Do not store employee drinks where they can potentially contaminate food. Store in a separate location, such as a low shelf. 0 pts. |
|
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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Employee observed touching salad with bare hands. Ready-to-eat foods must not be contacted with bare hands unless they will be heated to at least 145F. CDI - Salad discarded and employee educated. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 1 hand washing sink out of paper towels and another hand washing sink was not dispensing paper towels. Paper towels shall be available at all hand washing sinks. CDI - PIC refilled and fixed dispensers. |
|
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 Partially cooked tuna stored on shelf above corned beef. Do not store raw or partially raw animal foods above ready-to-eat foods. CDI - Corned beef moved above tuna. 0 pts. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 . Lettuce began cooling at 11AM and still measured 49F at 2:30PM. TCS foods prepared at room temperature must cool to 41F within 4 hours. CDI - PIC added ice to lettuce. 0 points taken due to different circumstances from last inspection. REPEAT. 0 pts. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
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 . Raw shrimp and raw chicken in ice bath measured 49F and 44F. Pineapple salsa, Alfredo sauce, black beans, shredded cheese, and spinach dip measured 44-50F in sandwich cooler. TCS foods I n cold holding shall measure 41F or less. CDI - Foods brought to walk-in cooler to cool. 0 pts. |
|
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 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 . Bean burgers, penne pasta, and skirt steaks had incorrect date labels on them. TCS ready-to-eat foods must be date marked if held in establishment for over 24 hours. CDI - Date labels placed on pans by PIC. Lowered to half credit due to improvement from last inspection. REPEAT |
|
33
|
0.50
|
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 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 . Portioned corned beef and diced tomatoes were cooling in low boy cooler and sandwich cooler top at 46F and 50F. Pans of lettuce still measured 49F after cooling for 3.5 hours. TCS foods shall be cooled in equipment that is designed to rapidly cool TCS foods. Spread cooling TCS foods out or use ice to ensure they cool rapidly. CDI - Items taken to walk-in cooler. Ice added to lettuce. No increase in severity from inspection inspection so kept at half credit. REPEAT |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of fruit flies and house flies observed in establishment. Contact pest control for solutions to flies. REPEAT // 6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Gap in bottom of back door. Install weather stripping to prevent pest entry. |
|
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. 1 cook wearing a watch on wrist while preparing food. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee not wearing hair restraint while preparing food. Food employees must wear a hat or hair net when preparing food. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces throughout kitchen. Store in-use wiping cloths in sanitizer solution when in between uses. 0 pts. |
|
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. Rusted shelf supports in the walk-in cooler. Replace rusted shelf supports. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Top of interior of dish machine has lime buildup and needs to be cleaned. Clean more frequently. 0 points taken due dishes being clean in establishment. 0 pts. |
|
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. Sides of cooking equipment, interiors of refrigeration units, inside hot hold cabinet, and shelves of beer walk-in cooler have white moldy buildup on them. Clean no food contact surfaces more frequently. 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. Floor tile damage near fryers. Repair. // 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. Ceiling tiles around vents in kitchen have dust accumulating. Walls and floor in warewashing area have heavy buildup and need to be cleaned. Floors underneath most equipment has buildup and needs to be cleaned. Walls around cooking equipment need to be cleaned. Clean floors, walls and ceilings more frequently. REPEAT |