| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee pre washing dishes with gloves on and change gloves and went to don gloves before handling food. Employee was pulled to the side and educated on when to wash hands between donning gloves. PIC present also during educational moment. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at all hand washing sink. Hand washing signage provided to PIC at time of inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed container of cut fruit 56F and 65F in different kitchenettes in reach-in and sitting on counters. Maintain cut fruit 41F and below. Leave containers of cut fruit in refrigeration units or store containers of cut fruit on a proper ice bath during service. Containers of cut fruit discarded at time of inspection. |
|
23
|
0
|
Proper date marking & disposition |
No |
No
|
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 several opened containers of TSC food not date marked in reach-in refrigeration unit. TSC foods not properly date marked discarded at time of inspection. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of dry food products not labeled. Bags of sugar and other dry food products not labeled; labeled at time of inspections, |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed case of single service articles stored on the floor under cabinet area in one of the kitchenettes. Case of single service articles properly stored at time of inspection. Store opened packages of single service articles inverted down. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Repair interior of cabinet wall near under counter dishwasher.
4-502.11(A) Maintain utensils in good repair.Ice cream scoop with damaged handle pulled from service. |
|
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. Wipe/clean interior and exterior of cabinet doors. Wipe/clean tracks on speed racks. Ice /clean guard on ice machine(non food contact area). Wipe/clean base of refrigeration and freezer units |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Clean grounds around trash compactor and card board compactor. Observed bags of trash and food debris around/near dumpster area. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Repair floor near base of cabinet at ice machine area and dishwashing area.
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. Thoroughly clean flooring under cabinet areas. |