| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
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 employee chewing gum while handling food in kitchen. CDI - gum discarded. |
|
8
|
0
|
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 continue on with food handling activities without washing hands. CDI - PIC directed employee to wash hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed establishment has added large portable AC unit in kitchen. Hand sink in dish area observed with drainage hoses wrapped around faucets and draining condensate into basin and water supply connected to faucet from the AC unit. Hand sink not accessible for use. CDI - water connection removed and condensate drain line moved to floor drain. Do not block access to hand sinks. |
|
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 raw beef and pork stored directly above cured ready to eat meats in WIC. CDI - cured meats relocated to top shelf. Observed raw breaded thawed chicken tenders in open packaging directly above and mixed with ready to eat foods in line reach in cooler. CDI - discarded. REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed produce stored directly above washed and ready to eat produce in WIC. CDI - reorganized. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dried buildup on soda gun nozzle at bar. Clean frequently to prevent buildup. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 raw short ribs cooling in WIC at 51f at 3;15 still at 51f at 4:35pm. Observed house made marinara cooling from previous day still at 43f in WIC. Observed cooked short ribs cooling in upright cooler at 46f at 3:10 pm still at 46f at 4:35pm. CDI - marinara discarded, ribs spread out for quick cooling.
Observed portion bags of cooked shrimp cooling overnight in bulk container in line reach in cooler still at 43f. 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 raw proteins holding above 41f overnight in line reach in cooler. See chart. CDI - discarded. Observed cut watermelon and cooked beets stored in pans in keg cooler at 44f. CDI - discarded. Keg cooler may not hold TCS foods at 41f or lower. Use alternate bar cooler to hold at 41f or lower. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 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 various prepared TCS foods including house ceasar dressing, cooked collards, cut bok choy, spicy shrimp sauce with either expired date marking or with 8 day date marks present. CDI - discarded. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed egg dishes on brunch menu PIC confirmed can be offered in undercooked form with no asterisk denoting part of consumer advisory. Consumer advisory reminder statement present on menu but no disclosure information provided. Add asterisks to menu items containing egg that can be served undercooked. Verification required within 10 days. |
|
33
|
1
|
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 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 various prepared TCS foods cooling using improper methods during inspection including portioned bags of shrimp and lobster which were tightly packed into bulk containers before fully cooled, cooked short ribs which were removed from refrigerator to cut and then packed into deep plastic tubs and sealed with lids while ambient cooling back to 41f. Roasted garlic which was cooked and removed from oven allowed to cool at room temperature to 105, PIC noted they cook again and placed back into oven and EHS observed again out at room temperature at 125f. Roast/caramelize garlic using one process - or use methods to properly cool the garlic if it will be heated again later. Do not allow TCS foods to sit at room temperature once they cool to below 135f - use active cooling methods.
REPEAT - full deduction |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
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 white fish fillets noted to removed from packaging when thawing under refrigeration which were fully thawed and still vacuum sealed in WIC. CDI - opened. REPEAT |
|
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 small flies present in some back of house areas and in bar area. Contact PCO for service. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed bulk flour stored in HVAC mechanical room off of prep area. This room is not suitable for food storage. Remove food to dry storage area intended for food. REPEAT |
|
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 wiping cloths submerged in solution containing 0ppm sanitizer at bar area. Use test strips to ensure sanitizer at proper concentration. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed case of paper towels and case of small aluminum single service food tins stored in HVAC mechanical room. This room is not suitable for storage of single service items. Remove/relocate to appropriate area made for storage. REPEAT |
|
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 damaged gaskets on outdoor WIC and on various reach in coolers. Observed missing WIC door threshold resulting in exposed sub floor and significant gap present under door which leads outdoors to rooftop. Observed missing threshold at door between outdoor WIC meat cooler and outdoor large WIC resulting in exposed sub flooring holding water and not cleanable.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household Cabela’s brand dehydrator in bar storage room. This equipment is not approved for use in commercial establishments. Remove. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed heavy drain overflow with unclean dish machine water running across floor of kitchen whenever dish machine drained. EHS also observed plunger present under the same dish machine. Ensure the drain is properly maintained and capable of draining waste water and that and any screens or filters that may be present are cleaned. |