| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Ensure that employee items are stored in manner that prevent possible contamination. Observed employee drink without lid or straw stored directly above prep station. CDI- Drink was discarded during the inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 burgers stored above seafood inside of reach in cooler. CDI- person ion charge reorganized foods according to their final cook temperature. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed several foods inside of prep unit above temperature threshold due to prep unit not working at full capacity. See temperature chart. Foods above 45F were discarded during the inspection. CDI- Foods in the range between 42-45F were cooled using walk in or reach in cooler. |
|
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 Ensure that all chemicals placed inside of secondary containers are labeled with the contents stored inside. CDI- Chemicals inside secondary spray bottle were labeled during the inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 on proper cooling procedures please visit: http://meck.co/FoodSafety
Observed tightly covered containers of sliced tomatoes and chicken vented only on the sides inside of the walk in cooler. Refer to temperature log. CDI - EHS educated; products separated into sheet pans and relocated to walk-in freezer to cool down to < 41°F. |
|
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 two bulk containers unlabeled inside of secondary containers. CDI- Containers of flour and sugar were labeled during the inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination.Keep at least 6 inches above the floor. Observed bacon panned up and placed on walk in cooler floor during the inspection. No form of contamination observed on the bacon. Food was moved to wire shelving inside of the walk in cooler. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 3 knife stored between crevice of prep unit and prep table. CDI - EHS educated and utensil removed to dish pit to be W/R/S. |
|
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 plastic stacked and stored wet on shelving. Ensure that dishes are stored in a manner that allows them to effectively air dry such as pyramid stacking. |
|
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 salad prep unit maintaining a temperature of 46F during the inspection. Food was discarded and technician was called during the inspection. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed sprayer hose attached to can wash attachment. Ensure that can wash sprayer is drained of water and water on the faucet is turned in the off position to prevent possible backflow occurrences. |