|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart used to hold rotisserie chickens blocking handwashing sink next to raw chicken cooler. CDI - Cart was moved.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic water picture stored inside handwashing sink. CDI - Water pitcher was removed. -1 point- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee rinsing soiled heat resistent gloves used to remove rotisserie chickens from rotisserie oven in three compartment sink and then return gloves to clean glove storage area. CDI - Employee was stopped and PIC asked employee to wash, rinse, and sanitize gloves. -0 points-
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 . |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed covered and stacked containers of cooked egg holding in walk in cooler between 44F and 45F. Egg was prepped day prior. PIC stated that egg is commercially prepared and received frozen. Egg is allowed to thaw, then chopped, and then returned to walk in cooler. Egg prepared day of inspection was also stored in tightly wrapped containers and temped at 64F. CDI - Thawing, prepping, and correct cooling procedures were discussed with PIC. Egg prepared day prior was discarded. -REPEAT- -3 points-
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed stacked and covered containers of cooked egg and prepped sauces, containing egg and cooked garlic, cooling in walk in cooler. CDI - Items were uncovered and placed in single layer to allow cold air to circulate in and around food product. -REPEAT- -1 point-
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of fruit flies throughout kitchen. Establishment uses licensed pest control service. -0 points- |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelets and watches. -REPEAT- -1 point- |
|
49
|
1
|
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. Observed abundance of dust, residues, and debris on shelving throughout kitchen. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed missing wall coving on wall near prep sink in kitchen area. Replace wall coving. -0 points- |
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