| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(H,I,K,M) PIC shall ensure rules in the code for food safety and handling are met. -Pf
PIC shall ensure that proper rules in the food code are being correctly carried with active managerial duties. Observed foods not effectively being cooled by placing foods inside of reach in cooler and prep units. Observed foods not effectively holding temperatures inside of the prep unit. Observed dishes inside of the dish area not effectively being sanitized due to dish machine needing to be primed. Employees aren’t effectively preventing cross contamination due to storage inside of the walk in cooler and using the same gloves to handle raw and ready to eat foods.
A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handwashing sink most of inspection. CDI- Replaced during the inspection.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Handwashing sink shall be available at all times and used for the sole purpose of handwashing only. Observed hand washing sink with a spray bottle and pan stored inside. CDI- Removed during the inspection. |
|
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 ground beef stored above oysters on the half shell. Observed a team member with same gloves touch raw chicken and also handle sesame seeds on ready to eat foods. CDI- Foods were stored according to the final cook temperature during the inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer inside of the dish machine not meeting correct concentration during the inspection. CDI- Person in charge corrected before REHS left the inspection by priming the dish machine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Food contact surfaces observed with visible debris from past uses and labels attached. CDI- These dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again.
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 . |
|
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 foods inside of the prep unit above temperature threshold such tuna(45F), potatoes(52F), breaded cauliflower(65F), breaded shrimp(52F) cabbage(46F), and unsalted butter(60F). Foods were attempting to cool inside of prep and reach unit. Foods were moved to walk in cooler to cool at a faster rate. |
|
23
|
3
|
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
Observed a number of foods including picked shrimp and octopus not properly date marked. Foods had dates from 1/8/23 due to date marking errors. Other ready to eat tcs foods did not have dates at all. CDI- Foods were properly date marked during the inspection.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed breaded cauliflower, breaded shrimp, cabbage, and potatoes all recently prepared and placed inside of open air environments. Foods were moved to walk in cooler to properly cool. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 secondary squeeze bottles without labels present. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies inside of the kitchen. Be vigilant in efforts to control the spread of pests. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths out on countertops. Ensure that wet wiping cloths are making it back to sanitizer buckets. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in sushi case and reach in cooler without label being removed or washed before time. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between prep station and wall. Removed during the inspection and sent to 3 comp sink to be washed, rinsed, and sanitized.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in 75F water. Utensils removed during the inspection. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean metal containers. Recommend pyramid stacking method. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak under handwashing sink but the grill area. |