| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed supply bin stored on top of back handwashing sink at beginning of inspection. CDI- Bin was moved by PIC. |
|
16
|
1.50
|
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 Observed some metal pans with leftover sticker residue. Issue seems to have improved since last inspection. Points taken back down to half deduction based on volume of soiled/clean utensils. CDI-Items were placed in dirty dish area to be washed. Repeat |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Spicy lamb and cooked veggies in hot hold to left of oven temped around 127-133F. Rest of hot hold was 135F or higher. Items that temped low were double panned. CDI-Items were voluntarily discarded as it was end of lunch shift. Discussed concerns about food quality and temp with PIC. PIC wants to double pan items on hot well and turn up unit (holding food 135F and above) to prevent food from overcooking on bottom. Repeat |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Cherry tomatoes and cucumber/tomato salad were cooling from prep in walk-in with lid fastened. CDI-Items were vented and allowed to cool quickly. |
|
37
|
0
|
Food properly labeled: original container |
No |
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. Small pans of salt and pepper need to be labeled on prep table. Observed some squeeze bottles of dressing not labeled. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets on line holding wet cloths observed below 200ppm quat. Be sure that wiping cloth is completely submerged in sanitizer (200-400ppm quat). |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
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 a couple pans of clean utensils that need cleaning.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans stacked wet on storage rack after cleaning and sanitizing. Repeat |
|
49
|
0.50
|
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. Minor cleaning needed on small dressing reach-in gaskets and interior. Minor buildup on back shelving and under soda fountain dispensers. Points not escalated due to improvement and different areas/equipment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Dust buildup observed on a/c vents above 3 comp sink and prep line in front. |