| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed handling raw country steak and did not wash hands before donning gloves and handling ready-to-eat foods. CDI - Employee instructed to wash hands and did so correctly. Only hand wash violation of inspection so kept at half credit. REPEAT |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Container of raw eggs observed sitting on top of bag of tortillas in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Container of eggs moved to bottom shelf. 0 pts. |
|
16
|
0
|
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. 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 . Can opener blade had visible multi-day buildup on it. CDI - Can opener blade taken to dish machine to be washed. 0 pts. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 1 pan of Mac and cheese measured 88F after cooling for 1.75 hours. CDI - Mac and cheese placed in oven to reheat to restart the cooling process. Kept at half credit due to only 1 item cooling at slow rate. REPEAT |
|
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 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 . Dumplings underneath heat lamp measured 122F. CDI - Dumplings reheated to 170F as corrective action. Kept at half credit due to only 1 hot item being out of temperature. REPEAT |
|
22
|
0
|
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 . Hot pickled peppers measured 81F in sandwich cooler top. Line cook stated that he had the peppers out of temperature control this morning for 15 minutes. Maintain TCS foods under temperature control. CDI - Peppers moved to freezer to rapidly cool. 0 pts. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Sea salad in salad cooler was date marked 7-6. PIC stated it was made yesterday and this is an inaccurate date. Sausage gravy missing date label in walk-in cooler. Smoked tomato sauce had date label of 7-27. PIC stated tomato sauce was prepared 2 days ago. Label all TCS ready-to-eat foods with an accurate date label. CDI - Dates corrected on pans of food during inspection. Improvement from last inspection so kept at half credit. REPEAT |
|
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 . Mashed potatoes and Mac and cheese cooling in walk-in cooler at beginning of inspection in deep pans. Mac and cheese was cooling with aluminum foil and a lid on pans. Cool TCS foods in smaller portions or shallow pans. Leave cooling TCS foods uncovered or loosely covered. CDI - Mashed potatoes moved to shallower pans and moved to freezer. Mac and cheese moved to freezer and uncovered. 1 Mac and cheese was not going to reach 70F within 2 hours so it was reheated before the 2 hour mark. REPEAT |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. At least 5 flies observed in kitchen. Contact pest control for potential fly solutions. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Stickers on avocados in sandwich cooler top. Employee observed peeling potatoes straight out of cardboard box without washing. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle laying in ice at ice bin at bar. Store in-use utensils with handles out of the food or ice. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Ice wands stored on floor in walk-in freezer. Store clean utensils and food-contact equipment at least 6 inches off the floor. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Employee observed washing and peeling potatoes in 3-compartment sink. Soiled dishes observed in sink. Wash, rinse and sanitize 3-compartment sink before using it to prepare food. No contamination observed so 0 points taken. 0 pts. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Trash can with lid needed in employee restroom. 0 pts. |
|
55
|
0
|
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. Floor at bar and at front area need to be cleaned. // 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor in kitchen is in disrepair and is not smooth and easily cleanable. REPEAT |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed on shelf that clean pans are stored. Employee cell phone observed on another shelf where clean pans are stored. Store employee personal items in a separate area. REPEAT |