| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling plastic pitcher with water at handwashing sink in dish pit area. CDI - Employee was asked to refrain from using handwashing sinks for any other use besides handwashing. -1 point- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at mechanical dish machine with a sanitizer concentration of 0ppm. Container of chlorine sanitizer was empty. CDI - PIC replaced chlorine sanitizer, primed machine, and a chlorine sanitizer concentration of 50ppm was achieved.
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
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee wash kitchen knife with soap and warm water then store kitchen knife as clean. CDI - Employee was asked to wash, rinse, and sanitize kitchen knife in dish machine. -REPEAT- -1.5 points-
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large plastic bus tub of cooked rice in walk in cooler holding at 48F. PIC stated that rice has been in walk in cooler since 3/19. PIC was educated on proper cooling procedures and asked to perform frequent temperature checks. CDI - Rice was discarded. -REPEAT- -3 points-
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thin probe thermometer in establishment. A verification is scheduled for 3/30/2023 to determine if establishment is in compliance. -0.5 points- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous boxes of food stored on walk in freezer floor. -0 points- |
|
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 in-use wet wiping cloths stored on cutting boards in kitchen area. -0 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed plastic food storage containers and bus tubs with cracks and missing/broken pieces used to store food in walk in cooler. CDI - PIC discarded containers.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored as clean with deep gouging and heavy staining. Recommend replacing. -0.5 points- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 abundance of food debris and residues on non-food contact surfaces of equipment and shelving in kitchen and walk in cooler areas. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom. -0 points- |