| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee pre-rinsing and loading soiled dishes into dish machine and then donning gloves to remove and put away clean dishes with no hand washing. CDI - EHS directed employee to wash hands before handling clean dishes. Hands washed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed soiled linen receptacle pushed in front of dish area hand sink blocking access multiple times. CDI - linen receptacle relocated. Do not block access to hand sinks. Hand sinks must be accessible for use at all times. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw unpackaged shrimp and lobster stored directly above ready to eat food items in upright freezer. CDI - raw items relocated to bottom. Do not store unpackaged frozen raw proteins above ready to eat foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed main hot water sanitizing dish machine final rinse temperature max achieved 155f during inspection. CDI - PIC contacted EcoLab who will send technician tonight. Establishment has two additional dish machines both of which are working properly for washing small items and utensils. Items which cannot be cleaned and sanitized in the smaller dish machines will be washed and rinsed in the main machine and then placed into a quat sanitizer rinse which has been set up in sink. |
|
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 TCS items including ravioli, tomatoes, and cooked spinach holding above 41f in flip top portion of service unit on line. Flip top portion not properly set up as items observed to be double panned and not holding in the cooling zone of the unit. CDI - items returned to WIC to chill back to 41f as they had been in unit less than 2 hours. Flip top re-set to eliminate double panning. All other items in cooler found to be below 41f. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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. Observed some TCS items in WIC and in service coolers with expired date marking including pimento cheese, Cajun butter, pecan remounted. CDI - items discarded. REPEAT - no point escalation as significant improvement noted in date marking system and disposition of expired foods. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board in use with melted areas and heavy wear - no longer smooth and cleanable. Repair or replace.
4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler at far end of service line. Observed various bulk food containers and lids with cracked/broken/damaged areas. Repair/replace. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit available for quat sanitizer solution in use. Verification required within 10 days. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 buildup and heavy dark residue on exterior surfaces of bulk containers, on interiors of some coolers, on exterior surfaces of dish machine at bar, and on some shelving in back of house areas. Clean. |