| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Can of juice stored on cutting board at start of inspection. Ensure employee drinks are stored separately from food preparation areas. CDI - Drink discarded. REPEAT |
|
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. Ice observed in hand washing sink. Hand washing sinks shall only be used for hand washing. CDI - PIC educated on hand washing sink requirements. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
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 Dish machine at bar was being actively used and is not dispensing any chlorine (0ppm on test strip). VR - Verification required within 3 days that dish machine has been repaired. Wash bar glassware and utensils in dish machine in kitchen until the bar dish machine is repaired. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Can opener blade had visible multi-day buildup on blade. CDI - Can opener blade washed during inspection. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Tamales, burrito sauces, refried beans, carnitas, queso and birra salsa all measured 70-135F and were reheating for hot holding in the steam table. Ensure TCS foods are reheated to 165F within 2 hours. Use proper reheating equipment such as the stove top to reheat TCS foods before placing on steam table. CDI - All foods placed on stove top and reheated to above 165F. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 .1 large container of chicken broth measured 57F from yesterday. 3 pans of cooked chicken measured 47-52F from yesterday. 1 large pan of refried beans measured 61F from yesterday. 1 deep pan of ground beef measured 49F from yesterday. Ensure TCS foods are cooled properly. Use shallow pans, ice wands, ice baths, leave foods uncovered to facilitate rapid cooling. CDI - All foods discarded. |
|
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 . Chicken broth, chicken, beans and ground beef were cooled in thick portions and in deep pans/containers. Use shallow pans, ice wands, ice baths, leave foods uncovered or other effective means to cool TCS foods. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Listed foods discarded. 0 pts. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Box of thawed raw tilapia fillets were still in vacuum packages in walk-in cooler. Remove raw fish from ROP package before thawing under refrigeration. CDI - PIC educated on requirement. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of mango pulp stored on floor at bar. Food must be stored at least 6 inches off the floor. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
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. 1 wiping cloth bucket stored on floor in kitchen. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on doors of 2 sandwich coolers. Replace torn gaskets. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee's backpack was sitting on cutting board at start of inspection. Do not store personal items on food preparation surfaces. CDI - Backpack moved and cutting board sanitized. 0 pts. |