| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed several employee drinks stored throughout kitchen on shelving above prep line and front drink dispensing area. Store closed beverage cups on lower shelving below and away from food, food prep areas, utensil, ,utensil storage area, single service articles and single service article storage area. |
|
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 paper towels missing from (1) paper towel dispenser at arrival of inspection. Paper towels provided at hand washing sink at time of inspection. |
|
21
|
0
|
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 . Observed (1) pan of turkey ala king in hot holding unit at 132F. Turkey ala king reheated at time of inspection to a temperature of 181F. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed containers of peroxide cleaner disinfectant stored on shelving in dessert prep area. Store toxic substances in designated area. Cleaner/disinfectant product placed in can wash room at time of inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 . Observed several containers of food products in the walk-in cooler in the process of cooling on shelving and speed racks completely covered and wrapped on sheet pan and the speed rack also covered. Do not completely cover food products in the process of cooling. Covering removed from containers of food products to allow proper cooling. Plastic lifted on speed racks also to allow for proper cooling. |
|
40
|
0.50
|
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 employee with a bracelet preparing food products. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several sanitizer containers where wiping cloths were stored not registering sanitizer. Sanitizer solutions replaced in wiping cloth buckets and quat. ammonia was registering at 200ppm. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed several clean container wet stacked in dish washing area. Pyramid stack containers to allow for proper air drying. Observed employee cloth drying utensil/equipment ran through the dish machine. Do not cloth dry utensil/equipment once they have been washed, rinsed and sanitized. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Establishment has start using 6th floor kitchenette and there is a high temp dishmachine in 6th floor kitchenette. Provide a max min thermometer or thermalabels for high temp dishmachine on 6th floor. |
|
49
|
0
|
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 exterior of cabinet door under drink dispensing area on 6th floor. Wipe/clean underside of drink dispenser (stationary part) at first floor kitchen. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Repaint upper section of wall over clean end of dishmachine line where larger containers are stored. Replace missing ceiling tiles in can wash room. |