| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed shop vac, mop bucket, and other various items in front of back area hand sink blocking access. CDI - items removed. Do not block access to hand sinks. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS food items in flip top service cooler at cook line above 41f. See chart. Ambient air temperature of cooler at 46f. CDI - all food discarded as it had been in unit since Sunday as establishment is closed on Monday. PIC noted that the thermostat on the unit had been adjusted to high setting. Thermostat adjusted and EHS verified ambient temperature of cooler recovered to 37f during inspection. REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
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 on date marking please visit: http://meck.co/FoodSafety. Observed multiple prepared TCS foods in establishment cold holding devices including WIC and prep coolers including cooked sauces, cooked vegetables, cooked proteins, open soft cheeses, and more with no date marking. Foods with unknown prep dates discarded, however, due to quantity of foods without date marking, full correction could not be achieved during inspection. Verification Required. |
|
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 multiple spray bottles PIC identified as sanitizer throughout kitchen with no identification. CDI - PIC labeled. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various working containers of liquids - oils, vinegars, etc. - with no identification present need to be labeled. 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. Observed reach in freezer with damaged gasket and mechanical issue resulting in buildup of excessive pooled ice inside the unit. Repair. Observed bulk ice machine lid repaired with black tape and drop plate held in place with rusty screw. Repair. REPEAT |
|
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. Observed greasy residue and other buildup on shelving units, sides of equipment, exteriors of bulk food storage containers, and other non-food surfaces throughout kitchen. Clean. 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 holes in walls and ceiling tiles out of place throughout kitchen area.
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. Observed accumulated debris on floors under/behind equipment and at baseboard coving throughout back of house. Splatter on back of house walls. Clean
REPEAT |