| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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.
Observed opened employee drinks out on prep surfaces in kitchen/near exposed food. CDI- Items were relocated. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed Cambro food container stored in handwashing sink behind cook line. CDI-PIC moved item so that handwashing sink is accessible. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT 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 a couple stacked food containers observed with leftover sticker residue. CDI-Items were removed from clean storage to be cleaned and sanitized.
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 dish machine out of sanitizer at beginning of inspection. Sani bucket was replaced but sanitizer was still not feeding through or dispensing correctly. During inspection, Carolina Chemical rep arrived on site to adjust dish machine. After adjustment, sanitizer dispensed properly at a concentration of chlorine 100ppm. |
|
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 buttermilk chicken batter on sitting on top of ice bath. Food above ice bath was above 41F. CDI-Larger container was filled with more ice and water so that food would be more submerged in ice and kept 41F and below.
Observed small reach-in under breader station holding TCS foods above 41F. Temperature possibly being affected by ice buildup. CDI- TCS foods were removed from unit and placed into walk-in/other working units to cool to 41F. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 a couple spice shakers and oils lacking name of product on container. Please provide. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths out on prep surfaces around kitchen. |
|
43
|
0
|
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 scoop handle in food in spice bin. Be sure that utensils used to scoop food have handle that remains out of food while in storage - observed plastic cup/bowls stored in food containers. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT 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 build-up of residue on exterior of cooking equipment, exterior of coolers and gaskets throughout kitchen. Please clean and maintain clean. Be sure to remove protective sticker peeling from sides of cold-holding prep units to ensure that surfaces are smooth and easily cleanable. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak under handwashing sink across from grill. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed a build-up of residue on floors and walls in kitchen. Please clean and maintain clean. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones out on prep surfaces in kitchen. |