| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on shelving directly above containers of sauce without a lid. CDI- employee drink moved. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed large mixing wand used for beans that was stored as clean with food residue on blade. CDI- mixer wand cleaned and sanitized during inspection.
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. Observed 3 compartment sink set up for wash rinse sanitize, sanitizer at 10ppm chlorine. CDI- PIC added bleach and mixed, at proper concentration. PIC demonstrated how to make sanitizer to employees.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink buildup on white baffle walls. 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 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 . Observed Queso dip (91F) holding below 135F, see temperature chart. Observed pork (115F) holding below 135F on flat top grill. CDI- products reheated to 165F. REPEAT. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 . Observed main flip top unit holding all TCS foods above 41F, see temperature chart. EHS placed thermometer in unit for ambient temperature, unit is consistently holding around 53F. CDI- All TCS foods voluntarily discarded from unit. EHS allowed PIC to ice down unit, hold products in unit on ice. EHS explained that with the unit holding around 53F, must consistently ice down unit to maintain temperature. EHS explained to PIC that facility should use nearby standing reach in unit for most food storage, only keep products on ice in malfunctioning unit when necessary for operation. EHS observed PIC voluntarily discard out of temperature products, ice down machine. Observed that facility is using standing reach in unit for most storage, will limit products kept on ice in malfunctioning unit. PIC stated that someone is scheduled to repair prep unit later this afternoon or first thing tomorrow, will continue to use ice and limit use of this unit until fixed. COMPLIANCE VISIT necessary to ensure facility properly fixes prep unit. REPEAT. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical bottle with cleaner that was not labeled. CDI- bottle labeled during inspection. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed seafood thawing in plastic bags in a metal container filled with water at the prep sink. EHS explained that water must be running for proper thawing. CDI- cold water turned on to thaw seafood. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple live roaches crawling on kitchen floor during inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple buckets of food stored on the floor in the walk in freezer. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the ground underneath prep sink during inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service articles stored upright, not in original protective packaging. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards attached to make units with deep grooves and staining, no longer smooth and easily cleanable. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed black buildup on gaskets in standing reach in unit. |