| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink with no lid or straw stored on prep table near large container of food. Employee drink discarded by management. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
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 sanitizer (quaternary ammonia) not registering in a sanitizer bucket. Sanitizer bucket changed out and new sanitizer placed in bucket and was providing a reading of at least 200ppm. Observed several bowls stored on/in clean utensil shelving soiled. Soiled items taken to three compartment sink/dish washing area to be clean again. Observed food thermometer soiled. Thoroughly wash, rinse and sanitize food thermometer. Food thermometer cleaned at time of inspection. Observed inside of ice machine soiled behind the ice guard. Thoroughly clean interior of ice machine.
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cheese and lettuce on to go prep line cold hold 43F and 44F. Have maintenance to check and repair unit if needed. Cheese and lettuce placed on a sheet pan and place in WIC and food temperature fell to the correct temperature range((41F). I will be back within 10 days to follow up to make sure unit has been checked/repaired and cold food products is holding at 41F and below. |
|
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 spray bottle with oil not labeled. Oil labeled at time of inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer solution in "sanitizer" bucket with wet wiping cloths not registering. Sanitizer changed out in buckets at time of inspection and Quaternary ammonia was reading at least 200PPM. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers and bowls stored wet stacked. Thoroughly air-dry utensil/equipment before stacking or storing.
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 grease/debris present where cutting boards are stored on the main cook line. Observed utensil shelving greasy. Thoroughly clean areas and shelving where clean utensil/equipment is stored. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 to go containers removed from plastic sleeving stored in dry storage area not inverted down. Store to go containers removed from sleeving inverted down in dry storage area. Single service articles in the dining room area was properly stored from previous inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace cutting board with grooves/stain present.
4-501.11 Maintain equipment in good repair. Replace stained and curling spatulas. |
|
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. Detail clean refrigeration unit and hot holding unit in to go prep line area. General wiping/clean of equipment in kitchen area. Wipe/clean interior of cabinet door at drink dispenser area. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Tightly secure and seal stainless steel in can wash area. Clean walls near bathrooms. Clean floor under drink dispenser area. |