| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
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. - REPEAT - Observed employee food stored in cooler next to beverages for sell in bar area. Also observed opened monster can stored in lowboy in kitchen area. - CDI - Employee food and drink moved to the reach-in cooler designated for employee belongings. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed butter and milk batter being held on time lacking a label that indicates the 4 hour mark when the food should be discarded. - CDI - PIC labeled butter and milk batter. |
|
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. - REPEAT - Observed smoked sausage stacked high in large, deep container while cooling in walk-in cooler. Container was moved to walk-in freezer to continue cooling. EHS observed cooling rate of 0F/min despite container being placed in freezer. - CDI - PIC separated sausage into shallow containers to continue cooling in walk-in freezer. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
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. - Observed multiple containers of spices unlabeled. - CDI - PIC labeled spice containers. |
|
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 cloth stored on counter in bar area. - CDI - PIC placed cloth in sanitizer bucket. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - REPEAT - Observed multiple scoops with handles in contact with dry seasoning. - CDI - PIC removed scoops and placed clean scoops in container with handle above the food product. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT - Observed leak in faucet at 3 compartment sink in kitchen area. Repair leak. - NOTE: EHS elected to not increase point deduction due to previous issue noted being corrected. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. - Observed three compartment sink in bar area set up as wash, sanitize, rinse instead of wash, rinse, sanitize. - CDI - PIC corrected three compartment sink order to wash, rinse, sanitize.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat tablets being used at three compartment sink in bar area. Facility lacks quat sanitizer test strips. - CDI - PIC emptied sanitizer bay and refilled with chlorine sanitizer. EHS informed PIC to either obtain quat test strips or discontinue use of quat tablets. PIC understood and stated the use of the quat tablets would be discontinued. |
|
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. - Observed food residue and debris accumulation in the bottom of the reach in freezer and on the sides/doors of reach in coolers/freezers. Increase cleaning frequency to prevent accumulation. |