| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit. Observed written employee health policy signed by staff did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to establishment. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed food employee touch face but not wash hands. Observed employee drink from personal beverage and put mask on then proceed to handle clean singles-service articles without washing hands after changing tasks. CDI, employees washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed spray bottle stored in handwashing sink behind bar. CDI, spray bottle removed from handwashing sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - Observed low temperature dish machine testing 0ppm chlorine. CDI, PIC stated when bucket was changed last night line was not placed properly inside bucket and did not allow sanitizer to feed through line. CDI, unit calibrated during inspection and testing required concentration. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed rice cooling at 11:13 at 96 degrees F on sheet pan on rack in kitchen. At 11:45 rice was cooling at 85 degrees F. Cooling rate calculation indicated method not effective to meet cooling parameters. CDI, rice relocated to WIC to rapidly cool. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed rice cooling at 11:13 at 96 degrees F on sheet pan on rack in kitchen. At 11:45 rice was cooling at 85 degrees F. Cooling rate calculation indicated method not effective to meet cooling parameters. CDI, rice relocated to WIC to rapidly cool. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed asparagus not washed prior to being cut. Wash unwashed produce prior to food preparation. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans and plates wet stacked. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open. |