|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after hand washing. CDI, employee rehashed and used barrier to turn faucet off. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
. 3-501.17Datemark/labelallTCSfoodsthatareready-to-eatonceopenedorpreparedandheldmorethan24hrs.-PfFormore 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 . Observed salsa with date of preparation of 8/11. Observed several items prepared the same day but in different containers and refrigerators not labeled. CDI, foods voluntarily discarded. Repeat. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(A)(1)WrittenproceduresforTimeasaPublicHealthControlshallbepreparedinadvance,maintainedinthe establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no written procedures available on site for food items held using Time as a Public Health Control. Time of replenishment not identified on food items. CDI, time corrected on-site. Repeat. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed meat thawing at prep sink under running water at 83 degrees F. CDI, operator began preparation. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cup used as scoop in sauce container. |
|
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. Observed split gasket on door of 3 door reach in cooler. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employees washing equipment in detergent vat with hot water at 98 degrees F. CDI, detergent vat refilled with washing solution greater than 110 degrees F. |
|
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 general cleaning needed on shelving and between and on cooking equipment throughout. Observed general cleaning needed on floors behind cooking equipment. |
|