| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
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 build up left attached to food contact surfaces such as metal pans, plastic containers, and bus pans. Build up left attached includes greasy film, food debris, and labels left attached from previous uses. All items with food contact buildup was sent to 3 comp sink to be washed, rinsed, and sanitized again. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods inside of both main reach in unit above temperature threshold. Foods including flounder, chicken breast, tomatoes, cabbage mix, cole slaw, burgers, and feta cheese all above temperature threshold. Foods found above 45F were discarded by person in charge voluntarily. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed milk and salsa opened days prior without dates attached. Ranch and blue cheese both containing buttermilk in secondary containers without labels attached to single service cups or trays. Observed ready to eat tcs foods inside of prep unit prepared days prior without dates attached to pans. Ensure that these items are being dated. CDI- Labeled during the inspection. |
|
28
|
0
|
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 vape pen stored on prep station during the inspection. CDI- REHS asked team mate to place vape pen in different location to avoid contamination of food. |
|
37
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
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 bulk containers of white substances without any labeling present. Bulk containers contained sugar and flour. CDI- Both were labeled during the inspection. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large number of fruit flies by dish machine and dry storage area. Be vigilant in efforts to further control the spread of pests. |
|
40
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, not hats or hairnets were present on main cook with serve safe, CDI- Person in charge placed a hairnet on head during inspection. |
|
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. Dishes shall be stored in a manner that allows dishes to properly air dry. Methods shall be an approved manner such as pyramid stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed two prep units without not in working order upon arrival to the inspection. Units were holding 46-47F. Maintenance was in the food establishment upon arrival. Prep units were repaired during the inspection. |
|
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 buildup left attached to the sides of the equipment, exteriors of pans, dish machine, and shelving throughout. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Walls, baseboard, and floors need additional cleaning in some areas. Recommend a higher cleaning frequency to remove build up that has accumulated. |