| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink with no hot water. PIC turned off hot water to handwashing sink due to leak. CDI - PIC restored hot water to handwashing sink during inspection. -1 point- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed mechanical dish machine with a chlorine sanitizer concentration of 0ppm. CDI - PIC was able to prime machine. A chlorine sanitizer concentration of 50ppm was achieved.
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 clean spoons being stored in container with heavy build up of black residues. CDI - PIC placed items near three compartment sink to be washed rinsed and sanitized. -1.5 points- |
|
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 Observed canister of air freshener stored with condiments and chili oil. CDI - PIC moved air freshener to designated chemical storage area. -0 points- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef completely submerged under running water with a temperature of 79F. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, or thawing completely submerged under running water with a temperature of 70F or below. CDI - PIC lowered water temperature and began preparing raw meat for cooking. -0.5 points- |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing a hair restraint. -0.5 points- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles of plastic scoops making container with salt and msg.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on handle of stove with food contact surfaces making contact with unclean and unsanitized portion of oven door. PIC has been advised to store utensils in a manner that will not contaminate food contact surfaces. -REPEAT- -0.5 points- |
|
49
|
1
|
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. Observed food splash, debris, and residues on sides of fryers, sides of grill top, inside of flip top coolers, and on shelving throughout establishment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink with leaking faucet. PIC cuts off hot water to hand sink to stop leak. Fix leak at handwashing sink and maintain water temperature of 100F or above at all handwashing sinks. -0 points- |
|
55
|
0.50
|
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. Observed heavy debris and food build up on floors under equipment in kitchen area and floors in walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points- |