| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed hand wash sink by tea dispensers being used as a dump station (ice in drain). Sink may only be used for hand washing. CDI - PIC ran hot water to melt ice then sanitized sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed interior of ice machine with black debris on top inside surface. Clean frequently to prevent buildup. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed meat loaf in hot box at 116F. Per PIC items are reheated before being placed in hot box. Item was placed in hot box no more than 45 minutes prior to inspection. All other items were above 135F. CDI - Meatloaf was placed back on grill where it was reheated to above 165F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
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 sliced tomatoes and sliced cheese in grill station above 41F. Observed sliced cheddar at sandwich prep station stacked above rim of pan at >41F. CDI - grill station items were moved to WIC to rapidly cool down. PIC voluntarily discarded the sliced cheddar and replaced with pan only half full. - 3 - REPEAT |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two chemical spray bottles placed in secondary containers without labels attached. Spray bottles were labeled with contents during the inspection. - 1 - REPEAT |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Observed pork, preportioned in plastic bags, in prep unit above 41F. PIC and employee stated that pork had been portioned prior to inspection. CDI - PIC had employee place items on sheet pan and placed in WIC to finish cooling. - 1 - REPEAT |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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.
Ensure that foods placed inside of secondary containers are labeled with the common name of contents. Observed oil in secondary containers without label attached. CDI- Labeled during the inspection. - 1 - REPEAT |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies around dish area and back prep line. |
|
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 wet wiping cloths stored on prep tables throughout the kitchen. Store wiping cloths in sanitizer between uses. CDI - PIC instructed employees on proper storage of wiping cloths and they were moved to sanitizer buckets. |
|
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. Observed metal pans wet stacked. Ensure all dishes and utensils are fully air dried before stacking. EHS demonstrated pyramid stacking as an option to air dry dishes. - 1 - REPEAT |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P
Observed spray nozzle at dish machine pre wash below the flood level rim of sink. Adjust sprayer nozzle to provide sufficient air gap above flood rim. CDI - PIC placed sprayer on hook above flood rim and instructed dish wash employee to return the sprayer to this location between uses until repair is made. - 1 - |