|
|
| 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 |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 the bar dish machine recording 0ppm sanitizer. Machine was primed several times after bottle was changed and it successfully sanitized at 200 ppm chlorine. Facility was using quat test strips to test. Use the chlorine test strips for this machine. CDI. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a container of open dish soap stored with dry goods above an active prep area. CDI - removed. |
|
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 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 Brussel sprouts and asparagus had been cooked that morning and were cooling in the tops of prep units. CDI - moved to the walk-ins and cooled quickly.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility had a walk in cooler that was mostly full and received deliveries from 3 companies with a ton of food. Increase deliveries, reduce cooling, or otherwise to ensure foods stay in temperature. Facility reports they have increased deliveries and is working on a quote for a larger walk-in. |
|
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 couple bins of dry goods and a bottle of oil unlabeled. CDI - all labeled. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed water pitchers on the patio accessible to customers and not covered in an area that is not always monitored. CDI - covered. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged area of tiles holding water in the dish room. Also damaged tiles by the rotisserie.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed
facility has many items they are not using such as a shipping crate full of items and broken equipment by the dumpster. Continue to remove items. |
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