| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P
Employees shall wash their hands according to the correct hand washing procedure. Observed PIC was their hands in less than 5 seconds. Observed employee make bar hand contact with faucet and continue to prep are foods multiple times. Manager was instructed how to wash hands and rewashed during the inspection. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety
Observed raw shrimp stored below raw chicken during the inspection. Manager was made aware and food was reorganized during the inspection. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety
Observed tomato salsa at a temperature of 44F inside of walk in cooler. Tomato salsa was prepared last night and failed to meet cooling time and temperature of 4 hours to make it back down to o 41F. Tomato salsa was discarded during inspection. |
|
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 Cold held foods such as cheese, salsa, and salsa mild mix above temperature threshold of 41F inside of prep units due to stacking the foods too high inside of prep unit and consistent opening an closing. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 Observed foods such as pico de gallo and salsa that did not meet cooling due to bulk amount of storage with lids tightly packed. PIC was explained to break down foods in smaller portions before cooling and cooling foods before placing in prep units due to their continuous use. Foods were discarded due to cooling time and temperature. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles making direct contact with the chicken. Handle was removed during the inspection to prevent possible contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked. Ensure that pans are being stored in a manner that allows them to effectively air dry with air flow. Food establishment shall implement pyramid style stacking to combat wet stacking issue. |
|
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. Walls observed needing additional cleaning to remove build up attached beside grill area. Recommend cleaning at a higher frequency. |