|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 lamb, chicken, cooked pasta, and beans holding above 41F in walk in cooler (see temperature chart). All items were dated for 3/29 or before. PIC voluntarily discarded all items. - VR - Verification required within 3 days to ensure proper cold holding in walk in cooler. |
|
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 prepped chicken cooling in walk in freezer while tightly covered. CDI - EHS discussed proper cooling methods with PIC. Chicken was loosely covered and observed to meet required cooling parameters. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed small flies in kitchen area. Work with a licensed pest control operator to address issue. |
|
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. - Observed clean dishes stacked wet. Allow dishes to air dry before stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed gasket of walk in freezer to be damaged. Repair or replace gasket. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. - Observed wash bay dirty while active dishwashing occurring. - CDI - EHS educated employee and PIC on need to maintain wash solution clean. Bay was emptied and refilled.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed water temp to be 85F while active dishwashing was occurring. Detergent did not specify required minimum temperature of water. - CDI - EHS educated employee and PIC on need to maintain 110F while washing dishes. Bay was emptied and refilled with water of 120F. |
|
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. - REPEAT - Observed damaged and missing floor tiles and coving throughout establishment. Observed vent covers and ceiling tiles in disrepair and missing throughout establishment. Observed holes and damaged drywall and coving throughout establishment. Observed rusted vent covers throughout establishment. Repair or replace all issues mentioned above.
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. - REPEAT - Observed stained ceiling tiles throughout establishment. Observed accumulation of dust on heat/ac vent covers. Observed accumulation of food debris and food residue on floors, walls, and ceiling throughout establishment. Increase cleaning frequency to avoid build up. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - REPEAT - Observed overhead lighting fixtures in back kitchen area not shielded or provided with shatter-resistant bulbs. For a third time, PIC stated kitchen remodel of floors, walls, and ceiling is occurring soon. Contact Health Department if you have questions about materials to be used.
6-303.11 Provide required lighting intensity. - Observed inadequate lighting intensity throughout entire establishment. The following foot candles were observed at the following areas throughout the facility: 8-17 foot candles at prep table, 4-7 foot candles at 3 compartment sink area, 14-20 foot candles at stove, 0-3 foot candles in walk in cooler, 3-4 foot candles near walk in freezer, and 21-43 foot candles at hot hold serving line. Many broken lights observed throughout facility. Replace all broken lights. |
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