| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
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 at beginning of inspection. CDI - linen receptacle relocated. Do not block access to hand sinks. Hand sinks must be accessible for use at all times. REPEAT |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed bar dish machine providing 0 ppm cl in final rinse after multiple cycles and priming. CDI - all bar glassware must be washed/rinsed/sanitized in one of the other 2 main kitchen dish machines. PIC contacted EcoLab for service during inspection. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 house made mashed potatoes holding in pan on rack above cook line at 120f. CDI - mashed potatoes reheated as they had been prepared less than 2 hours prior. Ensure mashed potatoes are held at 135f or higher once prepared. |
|
23
|
3
|
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 various expired TCS items in WIC including Bechamel made 8/12, house hot pickled onions made 8/12, pickled watermelon made 8/6, tomato jam made 8/5. CDI - items discarded. REPEAT - full 3 point deduction |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed house cooked bacon jam cooling in WIC in tightly sealed plastic container, boiled eggs cooling in tightly sealed plastic container in salad reach in cooler, and prepared sesame crusted tuna ambient cooling in pan on flip top at line. CDI - tuna and eggs relocated to WIC to cool, bacon jam and eggs uncovered to allow air flow. Do not cool food in service units. Cool food in shallow uncovered containers which allow air flow in the WIC. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red and white cutting boards in use with heavy wear, deep cuts, and staining - no longer smooth and cleanable. Repair or replace. REPEAT No point escalation as other repair items completed and PIC noted cutting board replacement is already planned. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed small leak from sink at server beverage area. Repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed significant accumulated debris under equipment in dish area, bar area, and under equipment in beverage alley. Observed buildup on ceilings around ventilation in dish area. |