| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed soiled plate stored inside kitchen hand washing sink. CDI - Utensil removed. |
|
15
|
1.50
|
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. Observed raw shrimp stored over ready-to-eat peas & carrots inside walk-in cooler. CDI - EHS educated and storage order corrected.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. For more information on food storage order please visit: http://meck.co/FoodSafety Foods shall be stored according to their final cook temperatures and separated in a manner that does not allow for cross contamination. Observed raw foods inside of reach in unit not stacked according to final cook temperature. Raw beef was stored below raw chicken. CDI - EHS educated and foods re-organized during the inspection by PIC. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - 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. Observed beans prepared on 9/18 that have not been removed from walk in cooler at a temperature of 61 F. Product did not meet cooling time and temperature needed within the set timeframe parameters. CDI - Product voluntarily discarded during the inspection. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 various TCS foods last used on 9/18 registering > 41 F inside reach-in units. Refer to temperature chart. CDI - Products voluntarliy discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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. Observed no dates on opened packages of commercially made chicken wings and french fries. PIC confirmed product first use dates as 9/18. CDI - Items date marked. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats at dry storage and bar and > 10 live cockroaches throughout the premises. Be vigilant in efforts to further control the spread of pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 a bag of carrots and container of sliced plaintains stored on the ground inside the walk-in cooler. Ensure that foods are stored at least 6 inches off the ground. CDI - Items relocated to shelving units.
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed container of cut cabbage and block of mozzarella cheese left unprotected without a lid or plastic cling wrap during the inspection. CDI - Cut cabbage covered and cheese voluntarily discarded. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusty shelves in dry storage areas and inside walk-in cooler. Replace or re-spray rusty shelving to meet corrosion resistant materials.
REPEAT: 4-501.11 Maintain equipment in good repair. Observed torn gaskets at walk-in cooler and reach-in units. Repairs needed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed holes on wall above prep table and below kitchen hand sink. Repairs needed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored with clean glass mugs inside dish pit.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on shelving next to microwave. |