| 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. 3 employee drinks observed on prep table, on clean utensil shelf and in pass-through window. Store employee drinks in a separate location, such as a low shelf. 0 pts. |
|
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 Pan of raw turkey burgers stored directly on top of beyond burgers. Raw salmon stored on shelf above pasteurized crab in walk-in cooler. Raw animal foods must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Chicken wings are cooked in roller grill. Chicken wings were 125-180F after cooking. Chicken wings are then cooled down and then reheated/fully cooked in fryer per customer order. Establishment needs to be write out non continuous cooking procedures or change the procedure for cooking the raw wings so that they reach above 165F before cooling down. VR - Verification visit to be conducted within 3 days to check what establishment will be doing moving forward. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Pork prepared on 11-12 in sandwich cooler. Penne noodles prepared on 11-14 in other sandwich cooler. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Items discarded by PIC. Kept at half credit due to improvement from last inspection. REPEAT |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Vacuum packaged raw tuna observed in walk-in cooler and in sandwich coolers. Tuna was completely thawed and still in sealed ROP package. Remove raw fish from ROP package before thawing under refrigeration. CDI - PIC slit open packages. REPEAT |
|
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 employee on grill observed with watch on wrist. Food employees shall not wear jewelry on their hands or wrists. 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. Torn gaskets present on the doors of several sandwich coolers. Dish machine is leaking. Repair/replace listed equipment. 0 pts. |
|
49
|
0.50
|
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. Detail cleaning needed on sides of cooking equipment, interiors of coolers, on can rack, inside microwaves, and shelves throughout kitchen. Clean non food contact surfaces more frequently. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm at pre-wash sink hangs below flood rim of sink. CDI - PIC repaired spray arm during inspection. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Floor and wall cleaning necessary throughout kitchen. Clean physical facilities more frequently. // 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. Ceiling tiles missing near walk-in cooler. Floor tiles damaged in middle of line in kitchen. 0 pts. |