| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee continuously make trips to walk in unit and then return handle food without a hand wash take place in between the changing of tasks. CDI- PIC was informed and educated employee on when to wash hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink upon arrival with a hose attached being used to clean the inside of meat case and doors. CDI- PIC was informed that hand washing sink can only be used for hand washing only. Hose was detached during the inspection. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed chicken stored above beef in walk in cooler. Ensure that foods are properly stored according to final cook temperatures.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods in walk in cooler and walk in freezer exposed to environmental contamination due to not having a lid or plastic wrap as coverage. CDI-Foods were covered during the inspection. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish and shrimp both thawing inside of prep sinks under running water at a temperature of 66F. Ensure that food is completely submerged. CDI Food was completely submerged during the inspection. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a number of foods stored on the floor. |
|
40
|
0
|
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. Observed multiple employees without hats or hairnets being worn upon arrival to the inspection. CDI- Hairnets were added during the inspection. |
|
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 wet wiping cloths stored underneath case not in sanitizer solution. CDI- Wet wiping cloths were moved to dirty linens container during the inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. Implement pyramid stacking method to ensure that dishes have proper air flow to fully air dry. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster door lid not attached. Observed dumpster door left open during inspection. Keep doors and lids closed to prevent a possible harborage or attraction of pests. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup left attached to floors and walls throughout handling and cooking area. |