| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee handle personal cell phone and then return to food prep without washing hands. CDI - hands washed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed kitchen hand sink used as dump sink. CDI by education of employee. EHS directed employee to use alternate sink for dumping coffee. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed halibut on menu denoted with consumer advisory and no supplier guarantee that the fish is free of parasites. Observed hamachi (yellow tail amberjack family) offered undercooked on menu with no parasite guarantee information available. Either provide parasite guarantee for both fish items or remove the consumer advisory denotation from the menu and fully cook the fish. Verification required. |
|
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 unpackaged re-wrapped carpaccio stored directly above unpackaged pasta in reach in freezer. CDI - carpaccio relocated to bottom. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed slicer with dried food residue on blade area. PIC confirmed slicer not used today. CDI- slicer cleaned. |
|
23
|
0
|
Proper date marking & disposition |
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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed some prepared foods with expired date marking including aioli 4/23, missing date marking including cooked fava beans and house bread pudding, or inaccurate date marking which appears expired including spaetzle 4/23. CDI - items discarded or corrected if bulk product present in WIC. Significant improvement in overall date marking observed. Points reduced to 0. REPEAT |
|
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 multiple spray bottles PIC identified as sanitizer throughout kitchen with no identification. CDI - PIC labeled. REPEAT |
|
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 cases of raw proteins stored on floor under shelving in WIC. Store food at least 6 inches off of floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed immersion heater in poor condition repaired with black electrical tape. Repair to meet ANSI standards or replace. Observed damaged gaskets on WIC. Observed ice machine no longer operable/in use. Repair or remove from establishment. REPEAT- no point escalation as previous repair issues corrected. |
|
49
|
0.50
|
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 residue and other buildup on shelving units in kitchen. Clean. REPEAT- improvement noted in overall equipment cleaning. No point escalation. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed accumulated debris on floors under/behind equipment and at baseboard coving in various back of house areas. REPEAT |