| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
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. Employee drink placed on cutting board briefly during inspection. Employee beverages must not be stored where they can spill onto utensils, food-contact equipment, or food. 0 pts. |
|
9
|
4
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling bread with bare hands. Ready-to-eat foods must not be handled with bare hands. CDI - Bread discarded. REPEAT |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Soap out at hand washing sink. Soap shall be provided at each hand washing sink. // 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Hand washing sink in kitchen observed with food and ice in it. Hand washing sinks shall only be used for hand washing. CDI - Manager educated on hand washing sink use. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Deli slicer had visible buildup on the blade and was stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Deli slicer taken to warewashing area to be rewashed. 0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - 2 portioned pans of cooked chicken measured 41-50F, pan of portioned beef (41-50F), and pan of pulled pork (41-50F) were overstacked above fill line. Smalls bowls of cooked chicken and fried pickles were stored out of temperature control by the grill and measured 72F. Milk and half and half cartons in small cooler measured 45-46F. TCS foods shall measured 41F or less. CDI - Tops of pans above 41F discarded, fried pickles discarded, and small bowl of cooked chicken discarded. Milk and half and half discarded. REPEAT |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Chipotle ranch, chicken wings, lettuce, cooked Portobello mushrooms, taco meat, pineapple salsa, rice, ribs, chub of ham, beans, and mac and cheese sauce all did not have date marks. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. TCS RTE foods must be used or discarded within 7 days. CDI - All items dated during inspection. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety - Asian slaw prepared on 12-2 and Caesar dressing prepared on 12-2. TCS RTE foods shall be used or discarded within 7 days. CDI - Items discarded. REPEAT |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Brunch menu does not have a consumer advisory. Eggs may be ordered undercooked. VR - Verification required within 10 days that establishment has added consumer advisory to menu. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Bleach bottle had label worn off. Toxic chemicals must be labelled. CDI - Manager labelled bottle. // 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Bottle of cleaner stored on shelf above sugar. Toxic chemicals must not be stored above food. CDI - Cleaner removed. REPEAT. 0 pts. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 roaches during inspection. Pests shall be prohibited from the premises. Contact pest control for pest treatment. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Employee placed breading container on ground during inspection. Food must be stored at least 6 inches off the floor. Do not store food on floor. REPEAT // Raw turkey in container was stored on dirty side of dish machine drainboard surrounded by soiled dishes. Store food separately from soiled utensils. CDI - Raw turkey moved. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food employees observed with watches on wrists. Food employees must not wear watches or other jewelry on their hands or wrists, except a plain band ring. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler and gasket torn on walk-in cooler door. Equipment shall be maintained in good repair. //
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Small cooler in waiter area is listed by manufacturer as for domestic use only. Acquire NSF listed cooler is use. REPEAT. 0 pts. |
|
49
|
0
|
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. Shelves in walk-in cooler need to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. REPEAT. 0 pts. |