| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 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
Observed multiple employees contaminate their hands by turning the faucet off with their bare hands. CDI-REHS educated recommend a staff wide training on how to properly wash their hands. |
| 10 |
0 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed hand washing sink with knives stored inside. CDI- Knives were removed during the inspection. |
| 20 |
0 |
Proper cooling time & temperatures |
No |
No |
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.
Observed french onion soup only drop a total of 11F in 40 minutes passed. In order to properly meet the cooling rate. French onion soup would have had to drop a total of 21.60F in 40 mins time. French onion soup isn’t cooling fast enough due to being covered in walk in freezer. CDI- Foil used for coverage was removed during the inspection to allow french onion soup to be vented.
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 . |
| 22 |
3 |
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
Observed multiple items above temperature threshold in prep units. See temperature chart. CDI- Items recently prepared and in between the range of 42-45F were cooled down using rapid cooling equipment. Items above 45F were discarded.
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 . |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
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 multiple items such as meat loaf and pasta prepared days prior without dates attached. CDI- Foods were dated during the inspection. |
| 33 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
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 .
Observed angel hair pasta and french onion soup both cooling in covered pans causing the foods not to cool at a rapid rate. vent pans to allow heat to disperse. |
| 37 |
2 |
Food properly labeled: original container |
No |
No |
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. Ensure that items placed in secondary containers are labeled with the common name of contents. Observed multiple items not labeled during the inspection. |
| 38 |
0 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed live and dead roaches in the veggie wash area. Ensure that pest control is continuing to follow up at least monthly. Records shown pests control was inside of food establishment as recent as 3/6/23 |
| 40 |
1 |
Personal cleanliness |
No |
No |
No |
Yes |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Hats/hairnets or beard restraints shall be worn by all employees engaging in food preparation. Observed two employees with hats/hairnets and/or beard guard missing during the inspection. |
| 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.
Observed wet wiping cloths stored out on the countertop during the inspection. |
| 44 |
0.50 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking of metal containers observed. Recommend food establishment pyramid stacks dishes to allow proper air flow. |