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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
No
|
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 raw chicken being prepped and cut next to raw shrimp. They were within inches of each other. EHS has explained before they must keep them separate due to lack of space and they need to clean in between. CDI-PIC moved shrimp off the chicken prep table. REPEAT. |
|
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 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 eggrolls in the reach in at 51F. The reach in was in temp. PIC said they may have set outside for a while. CDI-PIC voluntarily discarded. |
|
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.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back door open, allowing for on the back screen door to protect the inside from the insects, several holes and gaps in the screen door. Observed flies in the kitchen. CDI-PIC shut the door. |
|
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. Observed cooking oil on the floor in the kitchen. REPEAT. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a baking sheet tray stored on a rack that was on the floor. The rack was soiled and not suitable to hold clean dishes there. CDI-PIC took tray back to W/R/S |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed the 3-comp with raw beef and fish. They placed items in the WIC when EHS came inside. The items are for their consumption explained PIC. FE started setting up the sanitize side of the sink without W/R/S the sink which would contaminate all their dishes. CDI-EHS explained problem and PIC W/R/S sink properly. |
|
49
|
0.50
|
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 oevn hood in need of cleaning, around the woks, and the shelves. |
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