|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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 bulk deli meats stored with raw ground beef on speed rack inside walk-in cooler; Observed fully cooked brats stored with raw ground beef inside reach-in cooler located at front bistro prep area. CDI all raw meat properly stored according to final cooking temp and beneath RTE food products. Education given. |
|
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 6 beef filets (raw), 15 oz of butter mixture and half gallon of heat treated veggies cold held inside flip top cold holding unit measuring above 41F (67F); CDI all TCS foods discarded by management; unit is currently not functioning and emptied during inspection (pending repair). |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
NO POINTS DEDUCTED
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 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 . Observed containers of TCS prepared days prior missing date marking (cut lettuce, pastas, cut tomatoes) CDI all TCS properly date marked during inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed numerous cleaners / sanitizers stored directly on prep tables and storage shelving throughout kitchen. CDI containers properly stored during inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
NO POINTS DEDUCTED
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 trays, cups etc (bulk) stored directly on floor of downstairs storage room. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several large cutting boards stained / gouged in need of resurfacing / replacing in front bistro area.
(Note) points kept at half due to improvement. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
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. Vents throughout kitchen in need of detailed and general cleaning. (Note)
Points at half due to improvement. |
|