| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the time of inspection. Person in charge arrived later during the inspection. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed an employee go inside of walk in cooler and return to prep food immediately. Employee was alerted to wash their hands in between the changing of tasks that contaminate them. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shelled eggs stored inside of prep unit holding a temperature of 50.2F. CDI- Shelled eggs were moved to walk in cooler to quickly cool. |
|
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 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 . Foods kept for subsequent days shall be marked with the date food was prepared. Observed unlabeled shredded lettuce prepared the day before without a label present. CDI- Date was marked during the inspection. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed a pan of fried chicken stored on top of the stove kept on time as a public health control without time stamp present. CDI- Timestamp was added during the inspection. |
|
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 sanitizer bucket stored directly over prep station during the inspection. Sanitizer was moved during the inspection. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing at room temperature. Ensure that meats are thawed completely submerged, under running water at a temperature of 70F or below. CDI- Beef was immediately prepared and placed inside of walk in cooler. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Ensure that foods are stored at least 6 inches off the ground to prevent any possible form of contamination. Observed foods stored on the floor inside of the walk in cooler. CDI- Foods were placed on shelves during the inspection to prevent any possible contamination from occurring. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of prep station with labels still left attached. Avocados shall be washed prior to use. CDI- Informed team member who immediately washed avocados. |
|
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 them to effectively air dry. Observed dishes left wet stacked during the inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service items stored inside both restrooms. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket channels in reach in units. Replace torn gaskets as necessary. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up attached to shelving over prep sink areas. Recommend cleaning at a higher frequency. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. No covered trash can observed in the women’s bathroom. Bathroom shall have a covered trash can for disposal of feminine hygiene care products. |