| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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. 2 employee drinks with no lids observed on table beside ice bin. Do not store employee beverages where they can spill and contaminate food (or ice). CDI - Drinks discarded by PIC. 0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser out of soap in women’s restroom. CDI - PIC refilled dispenser. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels in men’s restroom. CDI - PIC refilled dispenser. 0 pts. |
|
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. Ice machine had black buildup on interior. Clean ice machine more frequently. 0 pts. |
|
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 . Falafel in hot holding measured 124F. Chicken in hot holding measured 105F. Another batch of chicken was made later during inspection and it measured 122F. Establishment adds cold harissa and room temperature honey to chicken causing it to drop in temperature. Ensure chicken is still above 135F before placing in hot holding. CDI - Chicken reheated to above 165F and falafel placed on TPHC. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 . Corn, tomato and cucumber mixture, feta, lentils, pickled onions, cut tomatoes, and lettuce in make top unit measured 45-56F. Unit was turned off. Rice in to-go sandwich cooler measured 51F. PIC stated that employees pull rice out during lunch rush and probably left it out. TCS foods must be maintained at 41F or less in hot holding. CDI - Rice discarded and other items placed on TPHC and will be discarded within 4 hours. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P No time stickers on greens on salad wall. Ensure staff is placing times on pans of greens that are under time as a public health control. CDI - PIC placed stickers on pans. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Chemicals stored on shelf above clean linens and aprons. CDI - Linens moved to storage room. 0 pts. |
|
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 . Rice cooling in deep metal pan in thick portion at start of inspection. CDI - PIC moved rice to sheet pan to continue cooling. REPEAT |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI 1 thermometer was measuring -50F ice water. CDI - Thermometer discarded by PIC and had a new thermometer that was in good repair. 0 pts. |
|
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 small flies in establishment. Contact pest control to treat for flies. REPEAT |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 employees wearing bracelets and wristbands on wrists. REPEAT // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 employees not wearing effective hair restraints. Use a hat or hair net when preparing food. 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. Stacks of clean metal pans and containers stacked while still wet. Allow utensils to adequately air dry prior to stacking. REPEAT |