| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with their bare hands after hand washing. CDI, employee rehashed hands following proper procedures. |
|
22
|
1.50
|
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 flip top prep cooler maintaining not maintaining TCS foods at 41 degrees F and below. Observed chicken at 52 degrees F and egg rolls at 51 degrees F. Operator stated foods recently placed in unit and foods were relocated to walk in cooler to rapidly cool. Ambient air temperature of unit measured 46 degrees F. Visit to ensure calibration of cooler required. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P - Observed burn cream on shelving over food. CDI, burn cream relocated for proper storage. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed flip top prep cooler with ambient air temperature of 46 degrees F and chicken and egg roll held between 51-52 degrees F. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0ppm chlorine. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans wet stacked on clean drain board of 3 compartment sink. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
47 4-205.10FoodEquipment,CertificationandClassification-C-Observedsteriliteandothercontainersusedasfoodstorage containers. Use food grade liner or replace with containers that are smooth, nonabsorbent and easily cleanable food storage containers. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
49 4-601.11(C)Keepnonfoodcontactsurfacesofequipmentcleantoavoidbuildupofdust,foodresidueordebris.4-602.13Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris and residues accumulating on shelving thoughout kitchen and walk in cooler and reach in refrigerator. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11Floors,wallsandceilingsshallbedesigned,constructed,andinstalledsotheyaresmoothandeasilycleanable. Observed some wall and floor tile damage and missing ceiling tile in kitchen. Observed stained absorbent ceiling tile in restroom. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on shelving throughout kitchen. Repeat. |