| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF No manager present at establishment during inspection. Owner/manager arrived to inspection at end of inspection. A PIC shall be present during all hours of operation. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC with ANSI food protection manager certification arrived at end of inspection. PIC with ANSI food protection manager certification shall be present during all hours of operation. |
| 6 |
0.50 |
Proper eating, tasting, drinking or tobacco use |
No |
No |
No |
No |
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. Employee food and beverages observed on prep table at start of inspection. Do not store employee drinks where food is prepared. Do not eat where food is prepared. |
| 8 |
0 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling cell phone and went began straining ice out of raw shrimp. Employees must wash hands after engaging in activities that contaminate the hands and before food preparation. CDI - Employee instructed to wash hands and did so correctly. 0 pts. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at both hand washing sinks in kitchen. Paper towels shall be present at hand washing sinks so employees can wash their hands. CDI - Stacks of paper towels placed at both hand sinks. |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
Yes |
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 . Several large mixing bowls, food pans, strainer, scoops and other utensils, and plates found stored as clean but had visible food or grease residue on them. Can opener blade also had visible multi-day buildup on it. At least 10 pans stored as clean still had date stickers on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Soiled dishes taken to dish machine to be washed. REPEAT |
| 21 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
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 . Collard greens (109F), green beans (125F), and rice (108F) were below 135F in hot hold cabinet. TCS foods in hot holding shall measure at least 135F. CDI - Items reheated to above 165F. REPEAT |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
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 . Raw catfish in sandwich cooler top measured 51F. Vacuum packages of raw salmon measured 50-52F in ice bath that was mostly melted. Reach-in freezer was off, but a bag of fries was stored in it at 67F. Large container of collard greens in walk-in cooler measured 47F. Establishment called AM prep cook and he stated he had it out at 9:30AM and that it probably warmed up while he had it out. TCS foods in cold holding shall measure 41F or less. CDI - Fries and catfish voluntarily discarded. Raw salmon moved to walk-in cooler to cool. Collard greens moved to shallow pan and measured below 41F at 1:30PM. REPEAT |
| 23 |
0 |
Proper date marking & disposition |
No |
No |
Yes |
No |
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 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 . Container of feta cheese missing date label in walk-in cooler. CDI - Employee dated container as it was opened Sunday. 0 pts. |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Sanitizer bucket stored directly on top of container of sugar. Do not store chemicals above food. CDI - Wiping cloth bucket moved to appropriate location. 0 pts. |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
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. Multiple packages of raw salmon and tilapia observed in multiple coolers and were completely thawed but still sealed in vacuum packages. Remove raw fish from reduced oxygen packaging prior to thawing under refrigeration. CDI - PIC educated on requirement and packages were slit open. |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
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. Container of sugar not labeled. 0 pts. |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.13 Properly locate mechanical insect control devices. Sticky fly traps observed directly above prep table, soda machine, ice machine scoop, above dry storage ingredient shelf, and above clean dish shelf and the trap was touching a bus tub. Do not store sticky fly traps above food, food preparation surfaces, clean utensils or food-contact equipment, or single-use/single-service articles. |
| 39 |
0 |
Contamination prevented during food preparation, storage & display |
No |
No |
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. Shelf below prep table is broken or needs to be adjusted. Shelf is laying on floor so food on shelf is not 6 inches off the floor. Fix shelf or move food to a location where it is at least 6 inches off the floor. 0 pts. |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on surfaces in kitchen. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Repair shelf below prep table so it is at least 6 inches off the floor. Repair reach-in freezer that is not functioning. 0 pts. |
| 48 |
0.50 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
No |
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification visit required within 10 days that establishment has acquired quat test strips. |
| 49 |
0.50 |
Non-food contact surfaces clean |
No |
No |
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. Heavy buildup on cooking equipment, interiors of refrigeration units, and on outside and inside of hot holding box. Nonfood contact surfaces shall be cleaned at a frequency necessary to maintain them clean. Clean more frequently. |
| 54 |
0 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
Yes |
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove old equipment in dumpster area and in kitchen that is no longer in use. Clean litter off ground around dumpster. // 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster missing lid. Grease receptacle is completely uncovered. Keep lid on grease receptacle and contact waste management company to replace dumpster with one with a lid. REPEAT. 0 pts. |
| 55 |
0.50 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Baseboard is peeled off the wall under dish machine. REPEAT // 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. Heavy grease and food buildup underneath cooking equipment. Food splatter on wall behind steam table. Floor cleaning necessary throughout, but especially underneath plumbing and equipment. |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on prep table at start of inspection. Employees shall not place personal items where food is prepared. 0 pts. |