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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
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
Observed no paper towels at the bar hand sink. CDI by restocking the roll of paper towels on the counter across from the hand sink. Facility does not an automatic dispenser at that hand sink and the paper towel holder on the front of the sink is used to store gloves.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a knife stored in the hand sink next to the pasta prep cooler. CDI by cleaning the knife and relocating it. |
|
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 .
Observed corn salsa 49F and guacamole 46 F in the top of the prep cooler. Items were prepped before noon, but should be cooled to 41F before placing them in the top of the prep cooler. See cooling #33. CDI items put on ice to cool. Also keep prep cooler lids closed when not in use.
One of the |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed a spray bottle of degreaser stored on top of the fryer prep cooler. CDI by relocated to a lower shelf. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 .
Observed cooked ribs sitting on the prep table at 105F upon arrival. Ribs should go in the WIC before they cool to 135F. CDI by placing on a sheet pans in single layers to cool.
Observed covered raw seasoned salmon 51F covered in the WIC after prep to cool down. CDI Salon lid moved to vent and allow it to cool quicker.
Also noted corn salsa guacamole in the top of the prep cooler placed directly in the top of the unit without cooling it to 41F. These prep coolers will hold at 41F but not cool fast enough, especially if the flip top is open. Cool in the WIC before placing into the tops of prep coolers. CDI by icing around items. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without a hair restraint dishing out chips for salsa and plating food. CDI hat was donned. |
|
49
|
0.50
|
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 sides of prep line equipment, gaskets, prep cooler drawer ledges, outsides of microwaves, table top steam wells and areas around the rolling chain oven in need of more detailed cleaning. |
|
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 inside corner of the WIC baseboard /wall damaged at the door area. REPEAT Some other baseboard damage was noted under sinks and tables. |
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