| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 3 employee drinks with no lids or straws were on cutting boards/prep tables at start of inspection. Employee drinks must be stored in a separate location away from food, cutting boards, or food preparation areas. CDI - Manager threw away drinks. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed placing raw steak on grill with gloved hands. Employee then discarded gloves and donned new gloves and began handling bread. Employees must wash hands when switching between working with raw animal food and working with ready-to-eat foods. CDI - Employee instructed to wash hands by PIC and he did so correctly. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf) Dish machine is only reaching 135F on plate thermometer. Establishment must use only single-service articles, with the exception of glassware, until the dish machine is repaired and achieving a final rinse temperature of at least 160F. VR - Verification required within 3 days to check dish machine. Manager is driving to Sam’s Club to acquire enough single-service articles to use tonight. Manager must send picture of single-service plates, bowls, silverware, etc. to EHS by 5PM or permit will be immediately suspended. |
|
19
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Black beans measured 118F at 1:15PM and began reheating at 10AM. Queso was also reheating (blocks of cheese) in hot holding cabinet and measured 71F. Manager stated it began reheating 40 minutes ago. Commercially processed food must be reheated to at least 135F within 2 hours, prior to hot holding. CDI - Black beans discarded and queso reheated to 145F in double boiler. // 3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Rice measured 115F in hot holding cabinet at 2:15PM. Manager stated that the rice began reheating at 10AM. CDI - Rice discarded. REPEAT |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Pico measured 44F after cooling for 4 hours. Spinach dip measured 47F at 1:15PM and still measured 47F at 3PM. CDI - Spinach dip moved to sheet pans and Pico voluntarily discarded. 0 pts. |
|
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 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 . Meatballs in sandwich cooler measured 44-58F. Meatballs were stacked above pan fill line. CDI - Meatballs moved to walk-in cooler to cool. 0 pts. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Red pepper jam in walk-in cooler was prepared on 5-8 and had not yet been discarded. CDI - Red pepper jam discarded. REPEAT // 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 . Marinara in walk-in cooler was not date marked. Manager states that it was opened yesterday. CDI - Marinara date marked. REPEAT. Kept at half-credit due to no increase in severity of issue since last inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Pico and spinach dip were both cooling in large bus tubs. Use shallow pans or containers to rapidly cool TCS foods. CDI - Pico discarded and spinach dip moved to sheet pan. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2 employees with artificial nails observed serving plates of food to a customers without gloves on hands. CDI - Employees educated and donned gloves remainder of inspection. // 2-303.11 Prohibition - Jewelry (C) Employee with bracelets on observed preparing food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |
|
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. Wiping cloths in sanitizer solution that measured 0 ppm on test strip. Maintain sanitizer in wet wiping cloth buckets at 150-400 ppm for quat. 0 pts. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Washing Fruits and Vegetables (C) Cut avocados in sandwich cooler top still had stickers on them. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. REPEAT |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Handle of ice scoop laying in ice in ice bin at bar. CDI - PIC removed ice scoop. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Some stacks of clean plastic pans were stacked while still wet. Utensils shall be adequately air dried before stacking. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Additional cleaning necessary in bottom of breading cooler. Clean cooler more frequently. 0 pts. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in women’s restroom. Provide trash can with lid or other covered receptacle in women’s restroom. 0 pts. |
|
56
|
0.50
|
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. Employee cell phone on cutting board and glasses stored on prep table. Do not store employee personal items where food is prepared. |