| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Establishment does not have vomit/diarrheal event clean up policy. EHS discussed with PIC as policy was provided to establishment via email during last inspection and link for policy provided in previous inspection report. CDI - printed copy of procedures provided during inspection and EHS explained to PIC that policy is available through link in this report should it be needed. REPEAT |
|
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 pan of raw shrimp stored directly above cooked duck. CDI - shrimp relocated.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed silicone ice trays nested down into ice at bar such that unclean exterior portions of the trays are in direct contact with the ice. CDI - trays removed and ice discarded. |
|
20
|
1.50
|
Proper cooling time & temperatures |
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. 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 house made goat cheese kofta croquettes cooling double stacked on sheet pan in kitchen at 92f at beginning of inspection. Pan relocated to WIC but was still found to be 84f after 45 min. Cooling rate of 11 degrees per hour not sufficient to reach 70f by 2 hour time. CDI - kofta separated to single layers on sheet pans and placed into cooler to quickly chill. Product would not have met cooling parameters without EHS intervention. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 pan of goat cheese kofta cooling in double layers separated by parchment paper on speed rack in back area at room temperature. CDI - relocated to WIC and spread out into single layers on pans to quickly chill. When cooling food, use methods that allow the food to cool quickly. Spread out to allow air flow to all of the food. Once the hot food is 135f, use active cooling methods to quickly move the food to 70f. Do not allow food to cool at room temperature once it is at 135 or lower. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
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. Observed bottom shelving of food storage rack in cooler is less than 6 inches from floor. Correct to keep all food at least 6 inches off of floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed bar ice scoop laying inside ice bin with handle in direct contact with the ice inside. Ice was discarded as other items were also in the ice. Store the scoop in a sanitary location and do not allow hand contact surfaces touch the ice. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 partially used case of single service items on floor in upstairs dry storage room. Store single service items at least 6 inches off of floor. |
|
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 damaged gaskets on line reach in cooler. Repair or replace. |
|
49
|
0
|
Non-food contact surfaces clean |
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. Observed dried residue/broken glass on interior areas of bar cooler needs cleaning. |
|
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. 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. Observed various areas of flooring and some wall surfaces under/behind equipment in need of cleaning. Dark buildup on floors around wall junction perimeter. Some detached wall boards including behind ice machine. Some damaged metal plating on walls outside walk in coolers. |