|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI by education of PIC. Written copy of procedures along with flyers in English and Spanish left on site during inspection. 0 point deduction. |
|
8
|
0
|
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 dry hands before turning off faucet without recontaminating hands.-P. Observed employee was hands and then use freshly washed hands to turn off unclean faucet handles without use of a barrier. CDI - PIC directed employee to re-wash hands and use paper towel to turn off faucets. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham and cheese croissants holding at 49f in front line display unit. CDI - items discarded as they had been in unit overnight. Ambient air of the display unit 43f. This is the same unit holding empanadas at elevated temperatures during last inspection. Use same procedures with ham/cheese croissants as used for empanadas - mark items “for display only” and hold items intended for service at proper temperatures in alternate cold or hot holding unit.
REPEAT - 1.5 point deduction - no point escalation as all other cold holding temperatures observed in compliance today. |
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed various TCS foods with date marking exceeding 7 days including house TCS sauces, and empanada filling. CDI - date marks corrected. REPEAT
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 on date marking please visit: http://meck.co/FoodSafety. Observed various TCS foods in upstairs coolers with expired date marking and house TCS harissa sauce and prepared wraps and salads in downstairs cooler with no date marking. CDI - items discarded or corrected by PIC if prep date known.
1.5 point deduction |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in downstairs areas preparing beverages and serving food with no hair restraint or ineffective hair restraint. Observed employee in upstairs kitchen working with food with no hair restraint. Observed employee wearing watch, bracelets, and multiple large rings working with food in upstairs kitchen.
REPEAT - 1.0 point deduction |
|
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. Damaged gaskets on upstairs reach in cooler need repair/replacement. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food items and drink bottles mixed with restaurant food in dry storage and in coolers.
6-303.11 Provide required lighting intensity. Observed lighting in walk in cooler and freezer units inoperable. Light level not sufficient. Repair or replace light fixtures to achieve sufficient light levels in both walk in cooler and in walk in freezer. |
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