| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification shall be present during all hour of operation. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
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. Employee observed eating something on line during inspection. Employees must not eat in prep areas. 0 pts. |
|
15
|
0
|
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 Raw hamburgers stored in ice bath station behind ready-to-eat foods. Place raw foods in front of unit to prevent potential cross-contamination. CDI - Raw hamburgers moved to front of ice bath. 0 pts. |
|
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 . 2 containers of mashed potatoes that began cooling yesterday still measured 48-49F. CDI - Mashed potatoes voluntarily 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 . Grilled chicken measured 106-116F in hot holding. CDI - Grilled chicken placed on temporary TPHC and will be discarded within 2 hours. 0 pts. |
|
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 . Prime rib (52F), corned beef (53F), feta (47F), cooked peppers (51F), cooked onions (52F), Swiss cheese (52F), and American cheese (52F) in ice bath measured above 41F. Ranch (53F), Taziki sauce (63F), Caesar (62F), and blue cheese dressing (55F) measured above 41F in other ice bath. CDI - All TCS foods moved to walk-in cooler to cool. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 . Bags of spaghetti and penne noodles in walk-in cooler were date marked 5-17, 5-14, and 5-11. Chorizo in walk-in cooler was date marked 5-10. Chili in walk-in cooler was date marked 5-12. Sliced turkey in sandwich cooler was date marked 5-13. Spaghetti and elbow noodles in upright cooler were date marked 5-17 and 5-14. Discard TCS ready-to-eat foods within 7 days of preparation or opening. CDI - All expired food discarded. REPEAT. // 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 . Potato salad, Pico and cole slaw in upright cooler were not date marked. Mashed potatoes in walk-in cooler was not date marked. Ham in sandwich cooler was not date marked. Date mark all TCS ready-to-eat foods. CDI - All items listed were discarded as no one present knew when these foods were prepared. REPEAT. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Menus are missing footnote stating “Asterisked items are cooked to order or contain raw/undercooked ingredients. VR - Verification required within 10 days that footnote has been added to menus. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 . Mashed potatoes were cooled from yesterday in deep containers with lids on and did not reach 41F within 6 hours. Lettuce was actively cooling in upright cooler. Use walk-in cooler or freezer to rapidly cool TCS foods. Use shallow pans or thinner portions to cool thick foods such as mashed potatoes. CDI - Lettuce moved to walk-in cooler and mashed potatoes voluntarily discarded. 0 pts. |
|
35
|
1
|
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. Raw tuna in upright cooler was completely thawed and still in vacuum packages. Remove raw fish from reduced oxygen packaging prior to thawing under refrigeration. CDI - PIC opened packages during inspection. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Sanitizer bucket stored on floor at bar. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Bus tub of clean utensils and bottles stored on floor under ice bin at bar. Store clean utensils at least 6 inches off the floor. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on reach-in freezer. 0 pts. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink at start of inspection measured 73F. // 5-103.12 Provide water under pressure to all fixtures.-Pf Water pressure at 3-compartment sink and hand washing sinks were extremely low pressure after running for 5-10 seconds at beginning of inspection. Pressure returned at end of inspection. VR - Verification required within 10 days that pressure and hot water have been repaired to be consistent and available during all times of operation. |