|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed PIC Mohamed not aware of requirement to select the starting point for TPHC on form posted to the immediate left of kitchen entrance from hallway. Today, EHS observed tomato salad starting TPHC from time tomatoes and lettuce were cut and cucumber salad starting TPHC from when product removed from refrigeration. CDI - PIC printed additional copies of TPHC procedure and separated the products that start from cold holding from the products starting from cutting produce. POINTS NOT ESCALATED TODAY AS THIS WAS A GREAT IMPROVEMENT OVER LAST INSPECTION. -1.5- |
|
28
|
1
|
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 chemicals stored above prep table and below prep table with lemon juice and other foods. CDI - PIC separated food from toxic materials. -1- |
|
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 flying insects in dining room and kitchen. Per PIC, facility has routine pest control program. Maintain frequency of service and increase as necessary to rid facility of insects. -1- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-302.11 (A)(4) Store food in intact wrapping or packaging for protection against contamination. Observed opened containers of stuffed meat pies and other TCS foods. Protect these containers of food while in storage. -0- |
|
40
|
0
|
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 two food employees not wearing effective hair restraints preparing small portions cups of sauces and making salads and other appetizers in kitchen. -0- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed handles of serving utensils and eating utensils facing down in storage containers. Ensure handles are up for selecting utensils to avoid touching the food contact surfaces. -.5- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Observed heavy buildup on the back sides of cooking equipment at cook line. Clean often enough to prevent buildup. -.5- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed two out of three light bulbs missing under hood system nearest fryers with low lighting. Replace these. -.5- |
|