| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee made chlorine sanitizer and proceeded to pan foods for hot holding without washing hands when switching tasks. CDI: employee washed hands -2- |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several metal pans of chicken in the reach in stacked on top of each other with no linings or coverings in between to avoid any contamination from the bottom of the pans and the chicken. -0- |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed rice being reheated in the microwave to 153F. EHS intervened before employee could place it in the hot holding unit. CDI: rice reheated in the microwave to 168F during inspection. -1.5- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed Irish moss drinks with no date labeled. CDI: PIC dated. -0- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for sweet potato and plantains. CDI: EHS provided a paper copy of TPHC template for PIC Gavin and was able to fill it out and review with during inspection. -1.5- |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a spray bottle of clear liquid in the reach in unit. Per PIC, it is salt water for the jerk chicken. CDI: PIC labeled spray bottle. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in a pitcher of water in the prep sink at 126F. PIC stated his water temperature goes past 135F. CDI: PIC left hot water running with a temperature of 150F. -0- |
|
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 hot holding unit and the tall reach in facing the back door with torn gaskets. Recommend to repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed grill stored in storage unit outside not ANSI approved. Remove equipment from facility.
Observed chest freezers in the storage unit outside. Cannot determine if it's ANSI approved. Provide document.
-0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed a dead light bulb in the hood. Per PIC, the electrical connections are not good and has already spoke to his hood repairman to come fix it. -0- |