| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employees wash hands scrubbing for less than 5 seconds before rinsing and then turning off faucets with bare hands then towel drying. CDI - EHS and/or PIC directed employees to re-wash hands using proper procedures. Hands re-washed.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee rinsing and loading soiled dishes into dish machine then unloading clean dishes from racks without washing hands. CDI - PIC directed to wash hands. Hands washed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at hand sink at end of cook line behind coffee machine. CDI - towels replaced. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed washed and ready to eat carrots stored below unclean produce in WIC. CDI - PIC relocated carrots away from unwashed produce.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed cubes of ice used in customer beverages at bar laying scattered inside of drawer not inside of clean/sanitized containers and in contact with bottle of liquor also stored in the same drawer. CDI - ice discarded and bottle relocated.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pastry items uncovered on top shelf of speed rack in WIF with cardboard box of items stored directly over it on the same rack. Cover food when in storage to protect from overhead contamination. |
|
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 . Observed opened partially used jars of Goya brand sauces including Aji pepper sauce which are labeled as refrigerate after opening stored at room temperature in prep area. CID - discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed establishment is using TPHC for hot items in use at service line - procedures posted but no time provided on the food items. CDI - PIC replaced time. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed yellow chemical in spray bottle at server area with no identification. CDI - PIC identified as Peroxide Multi Cleaner and applied label. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various food items stored directly on floor in WIF. Store food at least 6 inches off of floor. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line cook preparing food wearing bracelet on wrist above glove. Remove bracelets from arms when handling food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employees towel drying dishes from the dish machine. REPEAT |
|
49
|
0.50
|
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 multiple plastic food containers stored as clean with label adhesive residue present on exterior surfaces. REPEAT |