| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Observed foods stored inside of the prep unit such as recently marinated shrimp and chicken above the temperature threshold of 41F. CDI- Items were moved to walk in cooler to fully cool.
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs stored inside of prep unit over the fill line at a temperature of 48.8F. CDI- Shelled eggs were discarded during the inspection. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cream stored inside of the walk in cooler with a date of 5/26/22. Ensure that foods are only kept for 7 days with the first day being the day food was prepared. CDI- Cream was discarded during the inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals placed in secondary spray bottles without label present to identify the products contents. Bottle was labeled during the inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed recently prepared foods placed directly inside of prep unit without prior cooling. Ensure that foods are cooled before using open air environment equipment such as the prep unit. Marinated shrimp and chicken were moved to walk in cooler during the inspection to fully cool. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed cheese thawing inside of a prep sink not submerged with water at a temperature of 75F. When thawing of foods is being conducted ensure that the food is fully submerged with water at a temperature of 70F or less. Ice was added to the sink to maintain temperature of 70F or less and fish was fully submerged with ice. During the hotter months, ensure that water meets the temperature requirements to comply with the food code requirements. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, observed employees without hats and hairnets present. Ensure that any employee engaging in food preparation is wear hair restraints. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No thermometer present to measure min/max temperatures. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.116 Cleaning Receptacles (C) Observed a large amount of grease build up around grease trap area. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Ensure that employee items are not stored in a manner that prevents possible contamination. Observed employee cell phone stored directly on prep station during the inspection. CDI- Employee cell phone was moved during the inspection. |