| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at only back of house hand sink. CDI - towels replaced. |
|
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 dried food residue on blade of slicer and heavy buildup on blade of can opener. Observed dark buildup on food contact surface of wooden cutting board table. CDI - items taken to dish area for re-cleaning.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup. |
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed cooked pasta in drawer with no date label. Observed no date marking on marinara or meatballs in WIC. CDI - pasta discarded, meatballs and marinara labeled as they had bee prepared by PIC on Monday. REPEAT- improvement noted in overall date marking. Points remain the same. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 various squirt bottles of liquids including oils, dressings, and more with no identification. Label all food items that are not easily identifiable. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed bottle of lemon juice stored nested into food in flip top cooler. Observed bowl of anchovies stored nested into cooked green beans in same flip top unit. Observed styrofoam container nested into food on other flip top cooler. Do not store food containers nested into food to prevent hand contact surfaces from coming into contact with the food. REPEAT
Observed pan of bread in use at front bar sitting on top of trash can. Do not store food on trash cans. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean knife and clean ice scoop laying on countertop directly underneath wall mounted hand soap dispenser at front bar/hand sink area. Do not store clean items under chemicals or where they can be contaminated when hands area washed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed exterior plastic surface of ice machine damaged / repaired with tape. Repair or replace. REPEAT - no point escalation as this is different equipment repair issue. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 floor throughout kitchen with chipped/damaged floor tiles. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone, chargers, and aprons stored on dry storage shelving mixed with restaurant food and food contact items. Designate an area away from restaurant items for storage of employee items. |