| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS briefly observed wrapped bread placed across basin of pizza area hand washing sink at start of inspection. CDI - Bread was moved and stored in lower reach in cooler without comment from EHS. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed container of shell stock (clams) in grill side drawers without corresponding shellstock tag. Tag was being held in reserved records. CDI - Proper shellstock tag was placed within container. Should separate working containers of shell stock be required, retrieve multiple tags from purveyor for establishment use or use printing to produce identical copy of the original tag. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build up on interior ice chute of ice machine.
Note: No escalation in point deduction due to noted improvement from previous inspection. Citation from previous inspection referred to basin and lip of ice machine as food contact surfaces; current citation is more accurate. |
|
22
|
1.50
|
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 three (3) TCS food items (cooked diced chicken, cherry tomatoes in the oven side prep top, and cuttlefish in the oven side prep unit underside) at temperatures of 46F, 47F, and 45F, respectively. CDI - TCS items were pulled and placed within reach in freezers for corrective cooling. REPEAT. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed milk in coffee station reach in cooler recently opened with no effective date label. All other observed TCS foods requiring date marks within the establishment were marked effectively. CDI - EHS and PIC discussed means of labeling milk when opening. Milk was labeled with date of opening. |
|
33
|
0.50
|
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 three (3) containers of TCS foods (spring mix bag in salad prep unit underside and two (2) containers of cooling veal slices in the WIC) cooling while covered. CDI - Containers were opened to better facilitate cooling |
|
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 four (4) working containers (simple oil in the pizza prep area; salt and pepper blend shaker, red wine vinegar, and olive oil in the kitchen area) without effective labeling. CDI - Containers were given effective labels. PIC and EHS discussed effective labeling methods, including station labels and placing working containers in a labeled bin. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee wearing wrist watch at pizza station while engaged in food prep. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service containers in the kitchen area with exposed food contact surfaces. CDI - Single service containers were reoriented to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard on shelving surfaces throughout the kitchen area, including chemical shelving and dry storage. Remove cardboard lining; should shelf lining be replaced, use non absorbent material such as plastic liners. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster doors open at time of inspection. CDI - doors were closed prior to return to interior premises. |