| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed food service employee wash gloves hands during the inspection. Gloves are made for single use only. Hands shall be washed in between the changing of tasks or acts that contaminate hands. Observed employee also recontaminate their hands by turning faucets off with bare hands. PIC instructed employee to correctly wash their hands during the inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food left uncovered inside of walk in cooler without plastic cling wrap or any other form of proper protection. CDI- Food was covered during the inspection by PIC. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed oxtails (110F) and pork(120F). Both items were observed stacked too highly in steam table. CDI- Foods were reheated during the inspection to 165F using the stove. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 on date marking please visit: http://meck.co/FoodSafety Observed multiple foods kept inside of the walk in cooler from previous days use. None of the foods were labeled. CDI- REHS expressed the importance of properly labeling foods kept for subsequent days use. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed stainless steel cleaner and bleach both stored directly above clean dishes. CDI- Cleaner was moved during the inspection by the PIC. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-502.11(B) Provide accurately calibrated thermometers. Pf. For more information please visit: http://meck.co/FoodSafety No thermometers we’re present on site during the inspection. A verification will be conducted to ensure that thermometers are provided. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rust build up attached to shelving units found inside of walk-in cooler. Replace as needed. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash on the ground out the back door leading to the dumpster. Remove trash from the ground and place inside of the dumpster to prevent a possible harborage or attraction of pests. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged ceiling area above the 3 comp sink. Ensure that ceiling area is repaired as soon as possible as the area is susceptible to water splash. |