| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washed hands and turned off faucet with bare hands. CDI: EHS educated employee on the importance of turning off the faucet with a barrier. Employee rewashed hands and turned off faucet with a barrier. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 Observed raw shrimp stored above produce inside of the walk in cooler. CDI- Foods were reorganized according to their final cook temperature during the inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Observed a plastic bulk container with food debris left attached and another bulk container with label left attached from previous uses during the inspection. Observed ice scoops and holder with microbial growth stored inside. CDI- All food contact surfaces with build up left attached were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
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 heavy whipping cream stored inside of prep unit at 60F due to carton held well above the fill line. CDI- Heavy cream was discarded during the inspection. |
|
33
|
0
|
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 recently chopped ham placed inside of reach in cooler with closed container. Ensure that foods are being vented after preparation to allow foods to properly cool. CDI- Ham vented during the inspection. |
|
38
|
0
|
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 inside of the dish room area. Be vigilant in efforts to control the spread of pests. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing foods without hat or hairnet present. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed sanitizer buckets stored on the ground during the inspection. Ensure that sanitizer buckets for wet wiping cloths are off the floor.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Sanitizer registered at 50 ppm. Chemical sanitizer was discarded. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed peppers being cut without prior washing. Ensure that any foods with labels are being properly washed before use. CDI- Vegetables were washed during the inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked on air drying shelves. Recommended food establishment implement pyramid stacking methods. |