| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the handsink near cook line. CDI- PIC provided paper towels.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.- Observed sanitizer bucket with in use wiping cloths stored in a hand sink. CDI- PIC had employee move item. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 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 - REPEAT- Observed raw shrimp stored over RTE vegetable and pasta dishes. Observed raw beef stored over RTE sauces. Observed food in contact with paper towel in sushi display case. CDI- PIC corrected storage order and voluntarily discarded the item in contact with paper towel. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed noodles reheated to 146F. CDI- PIC had employee reheat item to at least 165F, see temp chart. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed an employee marking TCS foods being placed on TPHC 10 mins after the time in which it was placed on TPHC. CDI- PIC corrected and educated the employee. EHS observed correct time written for when foods were placed on TPHC and PIC was able to discuss when the food would be discarded within 4 hrs. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several in use secondary containers of sauces and salts without a label. CDI- PIC had employee label all items. |
|
47
|
0.50
|
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.- REPEAT- Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |
|
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. - REPEAT- Observed cooking equipment and shelving equipment throughout the facility with food debris build up. Observed ice and soda dispenser non food contact surfaces with dark build up. Clean items as often as needed to prevent and reduce the build up. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - REPEAT- Observed items and litter all around waste area. Observed dumpster doors and lids open during the inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed tile floor and grout damage throughout the kitchen floor and base boards. |