| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC could not find vomit/diarrheal event cleanup policy. CDI - Establishment given clean up poster. REPEAT. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
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. Coffee cup with no lid stored beside ice bin at beverage station. Employee beverages must not be stored where they could potentially contaminate food (or ice). Store on a low shelf or separate area. 0 pts. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 1 hand washing sink in kitchen and men's restrooms hand washing sink did not have paper towels. Paper towels shall be available at all hand washing sinks. CDI - Dispensers refilled by PIC. |
|
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 10-15 metal pans, can opener blade, 1 large mixing bowl, 5 squirt bottles, and 3 bottle lids found with visible food residue and stored as clean. Also, large amount of clean pans and containers still had old stickers on them. Clean utensils to sight and touch. CDI - Items placed at 3-compartment sink to be rewashed. REPEAT // 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Sanitizer compartment at 3-compartment sink measured 0 ppm and was being used to sanitize utensils. CDI - Utensils put in dish machine to be washed. REPEAT |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Falafel measured 66F immediately after preparation at 12PM. At 1PM falafel measured 63F. This is not a fast enough rate to reach 41F within 4 hours. CDI - Falafel spread out on sheet pans. |
|
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 - Beef meatballs and lamb meatballs measured 116-130F in hot holding .TCS foods in hot holding shall measure at least 135F. CDI - Meatballs reheated on grill to 180F. REPEAT. Kept at half credit due to improvement from last inspection. |
|
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 Pan of arugula was not being held under temperature control and measured 54F. Pans of arugula and lettuce at salad wall cooler both measured 48F. Yogurt dill, lemon herb tahini, and tahini Caesar bottles all measured 47-51F in serving line cooler. TCS foods must be maintained at 41F or less. CDI - Arugula and lettuce placed on temporary TPHC and will be discarded or used within 4 hours. Dressings also placed on temporary TPHC and will be used within 4 hours. Pan or arugula that was sitting out was placed in walk-in cooler to cool. REPEAT |
|
33
|
0.50
|
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 Pan of falafel was cooling in reach-in cooler at 61F. Other pans of falafel were cooling in deep metal pans in large portions. Use walk-in cooler to cool warm TCS foods. Do not use holding equipment to cool TCS foods. Spread out TCS foods to cool within the cooling parameters - from preparation to 41F within 4 hours. CDI - Pan of falafel placed on TPHC from point it was prepared and will be used or discarded within 4 hours. Other pans of falafel spread out onto oven trays. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of gnats around ice machine and throughout kitchen. Contact pest control to treat for gnats. REPEAT |
|
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. Wiping cloths were being stored in 0 ppm solution throughout kitchen. Wet wiping cloths must be kept in sanitizer solution at the appropriate concentration when in between uses. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocadoes in serving line cooler still had stickers on them. Fruits and vegetables must be thoroughly washed before use. Remove stickers during wash process. REPEAT |
|
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. Clean pans stacked up while still wet. Allow utensils to air dry fully before stacking. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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. Disposable forks in customer self-service area were stored in container with food-contact portions of the forks facing up. Cups stored unprotected at POS station and disposable container lids stored with food-contact portion facing up right beside where customer would be standing. Protect single-use and single-service articles against potential contamination from consumers. Do not store these items with food-contact portion of utensils exposed. Leave plastic sleeve on cups to protect rims of cups from potential sneeze contamination. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf No sanitizer available at all in establishment. PIC states sanitizer has not been delivered for last 2 weeks. Sanitizer must be available at all hours of operation. VR - Verification required within 10 days that establishment has acquired sanitizer. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors underneath sinks and under cooking equipment need to be cleaned. 0 pts. |