| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed employee wash hands and then use freshly washed hands to turn off unclean sink faucet handles without use of a barrier. CDI - EHS directed employee to re-wash hands and use paper towel to turn off faucets. REPEAT - no point escalation as other hand washing practices observed during inspection in compliance. |
|
15
|
0
|
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 salmon stored above ready to eat foods in reach in beside grill area. CDI - PIC relocated to bottom shelf. |
|
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. Observed large pan of artichoke dip in hot well at 63f. Employee noted that it was actually heating up and was placed in the warmer approximately 45 mins prior after removing from cold holding. EHS noted 15 min later artichoke dip was a at 65f. CDI - artichoke dip placed into pot and quickly re-heated before being placed back into unit. |
|
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 pan of cooked onions holding at 110f on stovetop with burner off. CDI - onions reheated to above 165 and burner kept on to hold above 135. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed squirt bottles of ranch dressing and sour cream in ice bath beside pizza oven holding above 41f. CDI - discarded and replaced. EHS noted ice and water level significantly lower than product level in the bottles and ice mostly melted. Either maintain the ranch and sour cream at 41f or lower or use TPHC procedures written during inspection for 4 hour hold. REPEAT |
|
23
|
0
|
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 containers of pepperoni date mark 7/19 and cooked shrimp dated 7/20 in pizza make table reach in. Observed open in use milk PIC noted may be used up to 1 week in server cooler with no date marking. CDI - discarded. Discard TCS foods when the date mark is expired not to exceed 7 days and discard TCS foods with missing date marks. |
|
37
|
0
|
Food properly labeled: original container |
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. Observed various squirt bottles holding oils, sauces, dressings with no identification. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed both house flies and small flies present in back of house and server areas. Contact PCO for service. REPEAT |
|
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 significant leak from pre-rinse sink on dish machine with unclean water being collected in bucket underneath. PIC noted they have repair in process. 0 point deduction at this time. |