|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. 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 . Observed raw chicken sitting on the prep top of a reach in. They were bagging up orders and getting to-gos ready within inches of the raw chicken. One to-go bag was sitting directly on the raw chicken. CDI-EHS made them rebag order, move other orders off the table, W/R/S prep top and explained from now on if prepping chicken it needs to be in the back. |
|
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 prep unit holding food at 45-47F. PIC said it was brought out around 11am. CDI-PIC called maintenance and they came out while EHS as on site. They voluntarily discarded all TCS foods. PIC said they will not use unit until it is fixed. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Observed rusted shelves throughout kitchen, table legs were rusted and bending. Cracked lid on a rice bin REPEAT.
4-501.11 Maintain equipment in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. The kitchen needs cleaning, the containers, the shelves, door handles, oven hood (done every 3months), side of grill, all need a thorough cleaning. REPEAT. There has been some cleaning done, prep tops and walls. Points reduced. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. r. Observed cracked floor throughout dining room/kitchen. Walls have paint peeling and bubbling in different areas, damage on the wall entering the building. Wall cove lining, and floor lining is cracking and missing in some areas. Observed ceiling tile with water damage near the WIC. Back door is broken at the top. Bathroom walls have holes
and missing drywall. |
|