| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.
2-103.11(D,E,I,K) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules for food safety set forth in food code are being met. During inspection, EHS noted multiple risk factors that are the responsibility of the PIC out of compliance. PIC did not take receiving temperature of TCS foods observed delivered during inspection. EHS directed PIC to take the temperature and explained the process. EHS also observed violations related to improper hand washing/stocking of hand sinks, improper cold holding and hot holding temperatures, and cleaning/sanitizing of equipment. CDI thought discussion of duties set forth in food code with PIC. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed in use employee coffee sitting on prep table / cutting board immediately adjacent to food at cook line. REPEAT |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
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 bare hands to turn off unclean faucet handles then walk across kitchen to obtain paper towel and dry hands before donning gloves to return to food handling activities. EHS coached employee to use paper towel to turn off faucet, however, paper towel dispenser not filled and employee observed washing hands and using bare hands to turn off unclean faucets before again walking across kitchen to get paper towel to dry hands. EHS requested PIC fill paper towel dispenser and again coached and modeled behavior for employee. CDI - hands properly washed and paper towel used to turn off faucet. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
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 kitchen hand sink. EHS observed employee wash hands there multiple times and then cross kitchen to obtain paper towel but employee never filled dispenser or requested manager to fill dispenser. CDI - EHS requested employee fill dispenser. Towels replaced. |
|
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 dicer ready for use on clean cutting board at cook line with heavy dried food debris buildup on blades. CDI - dicer taken to dish area for cleaning. |
|
21
|
0
|
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 soup in hot well holding at 108f. Employee noted he had heated on stove top and placed into warmer approximately 1.5 hours earlier. CDI - soup returned to stove top to reheat to above 165. |
|
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. Observed mechanical issue with upright cooler resulting in an elevated air temperature of 52f and all TCS food in the unit holding above 41f. See chart. CDI - all TCS items in the cooler held overnight discarded. Items received during delivery and placed into unit today relocated to alternate cold holding unit. Service technician on site during inspection was able to re-charge unit and repair detached gasket.
Observed raw shell eggs holding on both prep top units above 41f. CDI - eggs placed on time. Establishment had previously used TPHC for holding raw shell eggs and has procedures on site. EHS strongly recommends using these procedure for holding the eggs.
Observed cut romaine on prep top holding above 41f. Romain in plastic packaging held above chill line in the prep top. CDI - lettuce relocated to reach in .
REPEAT - full 3 point deduction |
|
23
|
3
|
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 various prepared TCS foods including cooked meats, prepared foods, open canned items, and more throughout line coolers with no date marking. REPEAT. CDI - items discarded unless bulk container available in WIC for date mark reference as several cooked sausages were filled from bulk WIC but date marks were not transferred.
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 on date marking please visit: http://meck.co/FoodSafety. Observed chicken salad and soy sausage with expired date marking in line drawers. CDI - discarded. REPEAT
Establishment has been noted as being out of compliance for date marking standards for multiple inspections. Risk control plan is being put into place during inspection today. Further non-compliance with date marking standards may result in permit action. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 sliced tomatoes cooling in open prep top unit at line. CDI- tomatoes relocated to alternate cooler to quickly chill. Do not cool food in open service units which are designed to hold food cold and are not designed to cool food quickly. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum packed tuna thawed in sealed packaging in WIC. Tuna labeled with requirement to keep frozen until use or removed from sealed packaging. EHS discussed with PIC requirements for thawing vacuum sealed tuna. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies in kitchen near dish area and near food prep sink. Contact PCO for service. |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in service top coolers at line ready for use with stickers still present indicating not washed. Observed heads of romaine labeled wash before use removed directly from retail packaging and cut for customer salad at prep line without washing. Wash all produce that is not received in washed and ready to eat form. REPEAT |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water at 88f holding used spatulas for eggs at grill area. Maintain water for holding spatulas and other in use utensils at 135f or higher. REPEAT
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic portion bowls without handles used as scoops laying in bulk flour containers.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use knife at cook line stored with blade pushed underneath heated holding unit. Store knives in a sanitary manner. |
|
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 single service straws and napkins stored immediately adjacent to server area hand sink. Store single service items away from sources of contamination including away from the splash zone of hand sinks. |
|
47
|
1
|
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 gasket on front line beverage cooler at bar. Observed detached gasket and mechanical issue resulting in elevated air temperatures of upright cooler. Service technician repaired during inspection. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone laying on shelf above food prep surfaces in kitchen. Observed employee food unidentified and mixed with restaurant food items in upright cooler. |