| 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. Ensure that employee drinks are stored in an area that prevents the possibility of the occurrence of contamination by storing under prep stations with a lid and straw. CDI- Employee drink was moved during the inspection by person in charge. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employees after completing a successful hand wash turn faucets off with their bare hands. Ensure that employees are avoiding recontamination of their hands by turning faucets with a barrier or paper towel. CDI- REHS educated team member on how to properly wash their hands followed by their rewashing during the inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tea leave strainer stored inside of hand washing sink at the bar. Ensure that hand washing sinks are available at all times and used for the sole purpose of hand washing only. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of pans and plastic bin bulk containers with labels, label residue, and food residue from previous uses. Ensure that food contact surfaces are thoroughly cleaned to sight and touch. CDI- Pans and plastic containers were placed on the dirty side of 3 comp sink to be washed, rinsed, and sanitized again.
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 chemical dish machine actively in use without sanitizer testing at the correct concentration during the inspection. Sanitizer bucket was recently changed and dish machine needed to be primed. CDI- Dish machine tested at correct concentration after priming. |
|
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 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 . Observed cooked cauliflower, sliced turkey meat, cooked sweet potatoes, cheese, and milk cold holding above 41F with flip top units on main line and reach in units. CDI- Foods were placed in walk in cooler to rapidly chill. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pizza sauce stored inside of walk in cooler labeled 5/25. CDI- Pizza sauce was discarded during the inspection by person in charge. Foods have a 7 day window to be used with day one being the day food is prepared. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer actively drying dishes pans after previously washing. Ensure that pans are properly air dried by pyramid stacking. CDI- Pans were rehashed during the inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed loose fitting gaskets as the company that ordered gaskets installed the wrong size inside of reach in unit. Ensure that gaskets are replaced at earliest convenience to maintain temperatures inside of reach in units. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Food establishment did not have test strips for quat sanitizer used in the 3 comp sink during the inspection. A required VR will be made 6/10/22 to ensure food establishment has a testing method for quat solutions. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 detailed cleaning needed to flooring around equipment. REHS recommends an increase cleaning frequency of floors and walls throughout facility. |