| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that employees are properly made aware of times when to wash their hands. Observed employees making trips from the walk in unit and returning directly to prepping foods. Employees shall wash their hands in between acts that contaminate them such as these changing of tasks. CDI- PIC asked employee to wash their hands again. Ensure that employees wash hands after acts that contaminate their hands such as turning off the faucets with their bare hands. Observed main cook turn the faucet off with his bare hands during the inspection. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Hand washing signs shall be provided at each hand washing sink notifying food service employees to wash their hands. Hand wash sign missing at hand washing sink by the dish area. CDI- A hand wash sign was provided at the end of the inspection by the REHS last inspection. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods inside of the walk in cooler without any protective wrapping or lids. Foods include shrimp, crab, and sausage. CDI- Foods were covered during the inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up left attached to some metal pans, large plastic bins, and bus pans on air drying shelves. CDI- Pans, large plastic bins, and bus pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. Ensure that dishes are getting thoroughly cleaned to remove build up from previous uses so that dishes are cleaned to sight and touch. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 refried beans at waitress station at a temperature of 113F inside of steam table. Ensure that foods are being reheated in an approved manner. Refried beans were moved to the stove to be reheated properly. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed a prep unit holding crema in a sauce bottle at a temperature of 43F. Recommend using smaller sauce bottles and not overfilling sauce bottle above fill line inside of prep unit pans. CDI- Crema was moved to walk in cooler to cool below temperature threshold.
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs inside of the prep unit at 51F. CDI- Eggs were discarded during the inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Upon entering the walk in freezer, observed boxes off food stored on the ground. Observed crema buckets stored on ground upon arrival. Ensure that food is stored on shelves at least 6 inches off the ground. CDI- Both items were moved to shelves during the inspection. No contamination observed.
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed soap dispenser at 3 comp sink with microbial growth stored inside of plastic tubing leading to sink. Recommend replacing the line or using a brush to clean, then washing the line thoroughly. Observed trash bag covering rice on the stove upon arrival. Top layer of rice was discarded along with bag. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed peppers sliced with labels still attached. Observed avocados inside of the prep unit with labels still left attached. Ensure that team members ae actively washing fruits and vegetables. |
|
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 some dishes on air drying shelves wet and tightly stacked. Food establishment shall implement pyramid style stacking method to prevent air drying issues. |
|
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. Observed prep unit stored in front of grill area ponding water. Call maintenance to repair leak. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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 buildup left attached to some prep units, gasket channels, hand wash sinks, and sides of equipment. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 compartment sink around faucet area. Observed leak at 2 compartment sink around piping. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster doors left open during the inspection. Be vigilant in efforts in controlling the avoid attraction or possible harborage.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove trash build up from behind the restaurant. Recommend pressure washing around grease trap to remove buildup attached. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up around equipment throughout. Recommended more frequent cleanings. |