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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) lemon slice in server station handsink. CDI - Lemon was removed and proper handsink usage was reviewed with PIC; handsinks may not be used as dumpsinks for drinks or food waste.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at prep area hand sink with no casing or pump. Soap was not able to be taken from soap dispenser. CDI - PIC provided soap dispenser from storage such that soap was readily available.
Note: Briefly observed back area handsink with jammed paper towel dispenser after PIC and food employee took paper towels after effective handwashing. Paper towel dispenser was unjammed manually, such that paper towel would be available for the next employee. Facility should ensure that paper towel dispensers are effective, and barring that, that some amount of paper towel is available in some way to employees at each hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of cooked barbacoa stored beneath raw bacon and packaged chorizo in meat WIC.
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. Observed one (1) package of ground beef stored beneath a pan of raw chicken in the meat WIC. REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) bins of cut onions stored beneath unwashed produce in the WIC.
CDI - EHS and kitchen staff reorganized the contents of the meat and primary WICs. EHS reviewed posted storage order guides with staff and PIC.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed ware washing employee remove dishes from properly concentrated sanitizer and place them on drying racks, then remove dishes (three (3) pan lids) from rinsing basin and place on dry racks without properly sanitizing. CDI - EHS removed placed lids from drying rack and placed them in sanitizer basin for corrective sanitizing. PIC reviewed proper ware washing procedures with ware washing employee.
Note: A time of inspection, EHS observed employee begin cleaning additional soiled dishes after placing recently sanitized dishes (clean to dirty flow). No improper handling of cleaned and sanitized dishes was observed; however, PIC shall verify that after washing and rinsing dishes, employee washes hands before handling cleaned and sanitized utensils.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 Observed one (1) pan of ground beef mix, cooked on the morning of the inspection, in the hot cabinet at a temperature of 127F to 131F. All other food items in hot cabinet were observed at proper temperatures. CDI - Food employee reheated ground beef to a temperature of 172F before placing it in properly calibrated hot table.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed three (3) cans of household use pesticide spray stored in chemical storage area. PIC stated that pest control was still ongoing and effective, but that cans were stored for spot treatments between contracted pest control visits. CDI - PIC voluntarily disposed of open can of pesticide spray; both unopened cans were placed in PIC office to be taken off premises. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) damp wiping cloths stored on prep table. CDI - Wiping cloths were placed in readily available, concentrated bucket of sanitizer beneath prep table on shelving. |
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43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two (2) clean and unsoiled bottles of dressing, as well as one (1) vegetable peeler stored in bin of shredded lettuce at prep top 2. CDI - dressing bottles were removed from lettuce and placed in prep unit underside. Vegetable peeler hand was elevated out of lettuce bin. |
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