| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed several handsinks without paper towels. CDI- PIC provided paper towels. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. - REPEAT- Observed raw ground beef stored above RTE cheese in shells kitchen. Observed raw salmon stored above RTE salmon in shells kitchen reach in. Observed raw beef stored above unwashed produce in island boyz kreation reach in. Observed raw shell eggs over Rte veggies and cheese is sister baby. CDI- PIC corrected all storage order. Improvement noted. Last inspection 3 code sections were in violation. Today’s inspection 1 was in violation. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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 two meat slicers, spoons, and tongs said to be cleaned by PIC stored with food debris on them. CDI- PIC was encouraged to move all items to the dish pit area to be properly cleaned prior to next use. Items stored soiled were located in island boys and charities kitchen. Meat slicers stored in shared prep space. NOTE: violation is been documented as repeat only form last inspection. If violation occurs again further follow up will occur. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed ISLANDBOY KREATIONZ operator cook chicken to 130F. CDI- PIC finished cooking time to 178F. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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. - REPEAT- Observed 6 pans of mac and cheese from reach in number 9 at 43-45F and dated from last night. Observed two pork shoulders in no forks given at 44-45F and dated from last night. CDI- PIC voluntarily discarded the items. PIC will have vendor discard pork.
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. - Observed cut cabbage dated for yesterday and still at 43F. In walk in cooler. CDI- PIC will have vendor discard items. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 mac n cheese from ISLANDBOY KREATIONZ hot holding at 125F. CDI- PIC reheat item to 180F. |
|
33
|
0.50
|
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. - REPEAT- Observed 6 pans of mac and cheese and two pork shoulders not meet proper cooling parameters. Mac and cheese was covered in deep pans. Observed pork shoulders on bottom shelf of reach in half covered. CDI- PIC voluntarily discarded the items. |
|
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 small fruit flies throughout the facility. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed one 3 door reach in functioning at 44F. Facility has several other fully functioning reach’s in not in use that may be used while equipment is malfunctioning. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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. - REPEAT- Observed plastic containers holding clean utensils in dry storages with minor food debris. NOTE: Improvement based of last documented inspection has been noted and the low risk violation remains at point deduction from last inspection. However if the violation occurs again during the next inspection point deduction will increase. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed MFU fresh water hose being used from the outside can wash without a proper back flow prevention device. A VR will occur within 3 days to ensure proper back flow is achieved.
5-205.15 Maintain a plumbing system in good repair. - Observed valves for hot water on handsinks near last two prep station/3 comp malfunctioning. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - Observed shared restroom without a covered trash can/bin. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster not in use and door open. CDI- PIC closed door. |
|
55
|
0
|
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. - REPEAT- 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. - Observed floors and walls throughout the facility in need of repair. Several areas of door wash have absent molding and absent base boards. Observed floors near cooking equipment with chipping paint. NOTE: Point deduction remains the same since violation is low risk and stagnant. However, point deduction will occur on the next inspection if the violation occurs again. |