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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
6
|
0
|
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. Observed employee covered cup stored on hood covering top section of prep line refrigeration unit. Employee drink discarded at time of inspection. Employee drinks shall have lid and straw or by other means of preventing contamination when opening and stored below and away from food, food prep areas, utensil, utensil storage area, single service article and single service articles storage area. |
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10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed several hand washing sinks on cook line , serving area and grill area with automatic soap and paper towel dispensers and dispensers were not properly operating. Maintenance was called and batteries were replaced in devices and or the devices were replaced. |
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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 food debris on back side of slicer blade on front grill area where pizza oven is located. Slicer thoroughly clean and sanitized at time of inspection. Observed label and label adhesive on several food container at prep sink area. Thoroughly clean labels and adhesive from containers, so containers can be properly washed rinsed and sanitized. You do not want tape and tape adhesive to come in contact with food containers when stacking. Containers with labels taken to dish washing area to be clean again. |
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39
|
0
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Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored on the floor in walk-in freezer. No storage on the floor. Boxes of food placed on shelving and crates at time of inspection. |
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44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
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 several clean containers stacked together wet. Allow clean utensil/equipment to air dry before stacking or storing. Wipe/clean base of utensil drawers located at prep tables/ prep stations. Store ice scoop to ice machine on a sheet pan or clean shelving and not on top of box on ice machine. Clean top of knife holders. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several single service articles not inverted down and items had been removed from protection. Items properly stored(inverted) at time of inspection. |
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48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Today the MAX/MIN thermometer for high temperature dishmachine was broken. The chef ordered a MAX/Min thermometer at time of write up of inspection and observed invoice where order had been made. Once max/min thermometer come in, take a picture of thermometer placed through dishmachine showing the max hold temperature and e-mail or text me the picture.
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Clean back splash area on pre wash end of dishmachine line and underside of shelving over pre wash end of dishmachine line. |
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