| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
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 employee making bare hand contact with ready to eat sponge cake during food preparation. CDI - PIC intervened and instructed employee to dispose of contacted ready to eat food.
For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 one (1) pan raw rabbit meat stored over cream cheese in walk in cooler. PIC stated that meat was misplaced employee food item. REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed tortilla stored below unwashed avocado in WIC.
CDI - Rabbit meat was rotated to RIC for proper storage, below items held for resale. EHS provided establishment with WIC storage chart.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
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 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 packaged sliced ham and packaged swiss cheese in display cooler at a temperature of 44F and 45F, respectively. Ambient temperature of the cooler was observed fluctuating between 39F and 55F. CDI - Packaged TCS foods were rotated to readily available, calibrated refrigeration for corrective cooling. display cooler was seen at a final temperature of 38F. REPEAT
Note: Previously notated cold holding equipment was observed as functioning properly. Compliance visit(s) will occur in future to verify functionality of all cold holding equipment within the facility. Future cold holding violations will result in the usage of a risk control plan and/or potential permit action. |
|
23
|
1.50
|
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 Observed pre-made tortilla wraps with shredded mozzarella cheese in grill side prep unit with no date marking. PIC confirmed that tortilla was made with pre-shredded cheese the evening before. CDI - Date mark was applied to tortilla bin.
Note: Other items within prep units, such as kielbasa, sliced ham, and opened milk containers were said to be used within 24 hours by PIC. If these items are to be held for greater than 24 hours, the expectation is that they will be date marked for their day of opening or preparation. No escalation due to improvements from previous inspection.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
TPHC procedure template may be found at: http://meck.co/FoodSafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed facility offering self service cooked peppers in a bin to customers at restaurant bar using panned, cooked peppers. Facility was unaware of need to mark peppers and dispose of food held for greater than 4 hours. CDI - EHS provided blank TPHC chart to establishment to be filled out and maintained in the establishment. Peppers were replaced with newly cooked batch and labeled with start and disposal time (4:30 p.m. to 8:30 p.m.) |
|
33
|
0.50
|
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 Observed recently placed salsa in salsa display cooler. Lower salsas in cold holding pan had cooled to effective cold holding temperatures (37F) but higher stacked salsas had been observed not cooling effectively (48F). PIC verified that these items had been prepared within the previous hour. CDI - Excess salsas were rotated to RIC for effective cooling. EHS provided establishment with two step cooling chart. REPEAT.
No escalation due to noted improvement from previous inspection; facility equipment has been calibrated to cool effectively when used properly, and no items were observed failing to cool within 4 hours.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bottle of grill side olive oil and two (2) sugar shakers without effective labeling. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth stored on prep table.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed readily prepared sanitizer bucket stored on the floor under 3 compartment sink.
CDI - In use wiping cloth was rotated to readily made sanitizer solution bucket and bucket was elevated off of the floor by being placed on under sink grease trap. |