| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at bar hand sink. CDI - soap replaced. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use soiled wiping cloth to wipe gloved hands while preparing food at the cook line. CDI - EHS directed employee to change gloves and wash hands.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed two different soda gun hoses laying inside of ice used for customer beverages at bar area. Issue was corrected by PIC but EHS observed hose again in ice bin at end of bar near server area. CDI - ice replaced and sheet pans placed across ice bins as temporary measure to prevent hose from dropping into ice. Long term solution is needed to prevent cross contamination of ice from soda gun hoses. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed grilled chicken with final cook temperature of 155f. Line employee informed EHS that chicken was fully cooked and knew 165f was minimum required temp, however, employee did not use food thermometer to verify final temp. CDI - chicken returned to grill to finish to above 165f. |
|
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 two pans of cooked chicken wings cooing in WIC since 9 am at 55f at 1:45 and still at 53f at 2:45. CDI - wings spread onto sheet pans and placed into WIF to quickly chill. EHS verified 41f by 3 pm. Wings would not have met cooling temperature requirement without EHS intervention.
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 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 cut lettuce cooling in flip top portion of service cooler since 9:30 am still at 44f at 1:50 pm. CDI - lettuce discarded. |
|
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 back up pan of green beans hot holding in cabinet in back area at 112f. CDI - discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 portion bags of cooked rice and pasta overfilled in pans on flip top #1 at line holding above 41f. See chart. CDI - bags above 41f discarded as they had been in flip top greater than 4 hours.
Observed all TCS foods in both top and bottom portions of flip top cooler unit #2 (fry side) holding above 41f. See chart. Ambient air temperature lowest reading 52f during inspection. CDI - all TCS foods with the exception of one pan of raw chicken placed into unit greater than 4 hours prior and holding above 41f. All discarded - pan of chicken recently stocked into unit found to be 41f relocated back to WIC. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed written procedures posted for buttermilk and fries at breading station indicating time chart would be completed every 4 hours to document discard and change of products. EHS observed chart with most days only one time noted in the am and no discard/replacement time noted and only for buttermilk. No chart identified for fries, however, sticker was present on the wall noting fries at 1:40 pm which was the only time noted on buttermilk chart for today. This is the time EHS entered unit for inspection and not the time the establishment removed the buttermilk and fries from temperature control. CDI - items replaced and new time put into place. EHS strongly recommends reconsidering method of tracking time as it is not being used as intended according to procedures. |
|
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 spray bottle labeled sanitizer holding chemical with floral scent - PIC identified as likely Fabuloso. CDI - discarded. REPEAT |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 deep plastic tubs filled with cooked wings cooling in WIC and pan of cut lettuce cooling in flip top across from hot grill. CDI - Wings relocated to sheet pan in freezer to chill. Lettuce discarded. When cooling foods, use methods that allow air flow. Do not cool in large volumes in deep container. Do not cool TCS foods in service units that are in active use.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed fry side flip top unit with apparent mechanical issue and elevated ambient air temperature holding TCS foods above 41f. This unit is integral to the operation and must be repaired. Do not store food in the unit until repaired and holding at 41f or lower. TCS foods in use on they flip top only to use existing 4 hour TPHC procedures with individually timed products for up to 4 hours before discard until cooler is repaired. Verification required within 10 days. |
|
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 few small flies in kitchen/bar. Contact PCO for service. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp and soiled wiping cloths laying on equipment at line repeatedly used by employees without returning to sanitizer bucket between uses. |
|
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 to go containers on floor in upstairs bar storage closet. Store items at least 6 inches off of floor. |
|
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 standing/foul water inside of bar beer cooler surrounding bottles of beer. Cooler is not draining and interior is no longer in good repair with rust and corrosion visible. REPEAT. No point escalation as other repair issues from previous inspection resolved. |
|
49
|
1
|
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 buildup/debris/broken glass/etc. on interior surfaces of bar coolers. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed recyclables including glass bottles overflowing onto dumpster pad, along with bags of trash laying in dumpster enclosure not placed into receptacle. Litter, wooden pallets, and no longer used equipment accumulated inside of enclosure. Area needs cleaning and removal of waste, recyclables, pallets, debris and old equipment. Dumpster is shared with Common Market next door. 0 point deduction at this time. EHS recommends reaching out to market next door and/or to any property manager for assistance. |