| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed metal pan of raw portioned lamb above ready to eat foods in tall single door reach-in cooler. CDI-PIC moved lamb to approved storage. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 dicer with leftover food residue on storage shelf as well as a few scoops and utensils with minor food debris in clean storage. CDI-Items were sent back to dish pit. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed chlorine sanitizer at bar dish machine reading above 200ppm on test strip - bleaching out test strip. PIC contacted EcoLab rep, who arrived within 30 minutes. Machine was adjusted and is now sanitizing food contact surfaces at an approved concentration of 50-200ppm. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT 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 macaroni and cheese above 41F cooling from room temp prep in reach-in cooler covered with plastic wrap. CDI-Item was vented and food was allowed to quickly cool.
Observed pasta cooling in walk-in on sheet pan stored on speed rack. Temperature change was minimal, so pasta was spread thinner onto sheet pan to facilitate cooling.
Raw salmon was stored over fill line in prep top after lunch rush. Advised PIC to remove extra salmon and cool properly.
Tomatoes in lowboy drawer cooling after prep were observed above 45F. Tomato temperature was not changing due to drawer not being fully closed. Ensure that lowboy drawer remains sealed to ensure food is properly cooled from being in and out of drawers. Food in back of drawer was 41F and below.
Facility has obtained another 2 door reach-in to help cooling capacity with foods prepped at room temperature. Hot foods are cooled vented and on speed rack in walk-in cooler. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored around kitchen. |
|
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 some stacks of food containers wet nested while in clean storage. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to go containers with food contact surface exposed and stored under vent system with heavy buildup. CDI-PIC inverted items. |
|
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 torn gaskets at 2 door reach-in and cold drawer. PIC showed invoice for new gaskets which have already been ordered. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Cleaning needed on hood vent above cooking equipment and above prep unit. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 compartment sink. CDI-Leak was fixed before end of inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT 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 baseboard in the dish room as well as hole in baseboard/wall below 3 compartment sink. |