| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed bartender repeatedly handle garnishes for drinks with bare hands. CDI: Bartender corrected. REPEAT VIOLATION |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at the bar with a bottle stored in it. Observed server handsink at entrance to kitchen with sanitizer bucket in the sink. CDI: Sinks cleaned. REPEAT VIOLATION
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at server handsink at entrance to the kitchen, at catering kitchen handsink (not in use at time of inspection), and at handsink in the large prep area of the kitchen. CDI: Paper towels were provided.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI: Soap provided. REPEAT VIOLATION |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed strawberries stored over open pickle tub. CDI: Strawberries relocated. REPEAT VIOLATION Overall significant improvements in storage order have been made throughout facility. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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 0ppm sanitizer at bar sink. CDI: Properly concentrated sanitizer was provided. REPEAT VIOLATION Some improvement. Previous violation corrected. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chicken cooling at a rate of .06F/min in walk in. CDI: Chicken was uncovered and rapidly cooled. Observed chicken cooling at a rate of .06F/min in walk in. CDI: Product spread out onto thin pan and left uncovered to cool. Observed garlic butter cooling at a rate of .056F/min in walk in. CDI Product spread out for rapid cooling. REPEAT VIOLATION Some improvement from previous inspection. |
|
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 Observed hot held marinara sauce in alto sham below 135F. Temp recordings from reheat this morning(less than 4 hours) show product was above 135F (Required reheat temp). CDI: Item was rapidly reheated to over 165F. Observed mashed potatoes below 135F. Item was double panned. PIC stated they were cooked 1.5 hours prior. CDI: TPHC sticker provided for the mashed potatoes timed back 1.5 hrs. EHS recommends placing this item on TPHC if product gets out of temperature during the prep process of whipping and is not able to be reheated to 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed cooler drawers and door at grill station area holding food above 41F. CDI: Items were placed on TPHC today. New cooler was ordered today and will be in the facility within 5-6 weeks per regional facilities manager. Observed a few shrimp in fryer prep top above 41F. CDI: Items immediately cooked and served. Product was below 41F at temp check less than 4 hours prior. REPEAT VIOLATION Some improvement as previous violations were corrected. Pasta unit has been permanently repaired. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 Observed pan of meat sauce in walk in from 10/5. Observed no date mark on cream or milk in catering cooler upstairs. CDI: Items voluntarily discarded. REPEAT VIOLATION Overall significant improvements in date marking have been made. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed garlic butter, chicken, and spinach dip all cooling in deep containers and/or tightly covered. CDI: Products spread out and placed on ice for more rapid cooling. Chicken was uncovered. Observed Alfredo sauce cooling in ice, but needing more frequent stirring and ice bath needing to be changed/ice added. CDI: Ice added and sauce stirred more frequently. At 2 hours product was 69F. REPEAT VIOLATION |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle for butter down in onions adjacent to it. CDI: Scoop removed. Observed portion cups being used for scoops in sugar and breading. CDI: Cups removed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
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 ice wands stored directly on shelving in walk in cooler. CDI: Ice wands taken to the dish area to be cleaned. |
|
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 several open cases of single service items stored on the floor in upstairs storage room. |
|
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 gaskets have been replaced on several built in coolers however there are still gaps at the doors affecting temperatures of holding items. Observed standing water in catering kitchen cooler prep top. REPEAT VIOLATION Significant improvement from previous inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
Yes
|
No |
4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving on meat cooler with heavy microbial growth. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed upstairs handsink in catering kitchen clogged with standing water. CDI: Plumber called and scheduled for tomorrow. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed grease container with heavy grease around container posing a potential pest harborage/attractant issue. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed several areas of tile floor beginning to degrade throughout kitchen. |