| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
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. Observed no certified food protection manager present in establishment during inspection. PIC, Mark, with expired certification. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available for drying hands at hand sink near bread station in back of house. REPEAT. Full 2 point deduction.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed various small ware / glassware items stored on shelf in front of bar hand sink blocking access for use of sink. Do not store items in front of hand sink - store food contact items away from the hand sink. REPEAT |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed bread crumbs and other black debris in ice in black trolley and vegetable debris (celery?) in ice in brown ice trolley near cook line. CDI - ice discarded. Protect ice from contamination especially from potential allergens (wheat/gluten). |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed multiple shellstock tags over last 90 days with no date of final usage documented. Verification required within 10 days. Note: this issue was also noted on 3/25/22 inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef stored over pan of buttered bread in WIC.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed pan of raw shrimp placed on bottom of speed rack below raw chicken. CDI - raw shrimp relocated
Note: improper storage of raw animal foods in cold holding units has been noted as out of compliance on multiple inspection reports dating back to at least 11/2021. EHS strongly recommends re-training of staff and increased managerial oversight of this risk factor in order to avoid the implementation of a risk control plan or permit action. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed small under counter dish machine in the kitchen at 10ppm chlorine in final rinse after multiple cycles. PIC to contact EcoLab for service. CDI - all dishes to be cleaned/sanitized in main dish machine or in bar dish machine.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces / drop plate of bulk ice machine. Clean frequently to prevent buildup. |
|
21
|
1.50
|
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 hollandaise sauce holding at 115f and bernaise sauce holding at 114f in hot wells at grill line. Items were double panned as PIC noted that they would “break” if held hot. CDI - sauces discarded. EHS noted that TPHC procedures had been developed for these items during earlier inspection on 3/25/22. Using this process strongly recommended going forward. Sauces must either be held hot above 135f or use TPHC procedures for 4 hour hold and discard. |
|
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 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 blue cheese stuffed olives and open in use cream holding above 41f in bar cooler. CDI - items discarded. REPEAT - blue cheese olives at bar were also noted as out of compliance on inspection report from 5/12/22. Overall cold holding equipment appears to be operating properly and establishment has changed procedures to eliminate holding of most TCS foods at room temperature. No escalation to risk control plan at this time. Full 3 point deduction. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple TCS foods with expired date marking or with missing or inaccurate date marking throughout cold holding devices. Various prepared TCS items like compound butters pulled from frozen with no change to date marking, other items with no date marking including creamed spinach portions, cooked lobster, cooked potatoes gratin, cooked cauliflower, open cream at bar, and more, and various items with expired date marking including cooked crab 8/17, lemon cream 8/13, and more. CDI - items discarded. Establishment overall appears to have date marking system in place, however, items must be consistently pulled when expired, updated when pulled to thaw from frozen, and have date marking applied in service units. Date marking / disposition violations have been noted dating back to 12/2021. Continued non-compliance with date marking standards may result in the implementation of a risk control plan or in permit action. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle holding yellow chemical PIC identified as peroxide disinfectant cleaner labeled as sanitizer and other bottle of unknown chemical with no labeling present in back of house. CDI - PIC properly labeled peroxide multi and discarded unknown chemical. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed spoons and metal ramekins stored in unclean containers. Store clean utensils in clean containers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gaskets on upright cooler at front grill line. REPEAT - no point escalation as other issues corrected. |
|
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 greasy buildup on non-food surfaces of equipment at front grill line. Observed buildup on non-food surfaces of black ice trolley needs cleaning. REPEAT - no point escalation as previous items corrected. |