| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(I, J, M, P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules for food safety are being met as set forth in food code. During inspection, EHS observed non-compliant issues that are the responsibility of the PIC including significant cold holding issues, missing consumer advisory information, bare hand contact with ready to eat foods, and lack of written information related to HACCP Plan/Variance or any documentation related to the plan. CDI by education of PIC regarding duties set forth in food code. |
|
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 at bar area use bare hands to handle garnishes and place into customer beverage. CDI - EHS directed bar employee to discontinue using bare hands to garnish drinks and to use gloves or tongs. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed squirt bottle of unpasteurized raw shell egg in line reach in cooler on shelf directly above ready to eat foods / prepared sauces. CDI - bottle relocated to bottom shelf. REPEAT - no point escalation to full point deduction as overall storage order improvement noted. |
|
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. Observed squirt bottle of chicken stock holding grill side at 75f with no cold holding method in use and no timing system in use. Observed house made steak sauce made with canned tomatoes holding on countertop at 59f with no cold holding method in use and no timing system in use. Do not allow TCS foods to sit at room temperature without use of TPHC procedures which were completed during inspection.
Observed line flip top cooler holding TCS foods in top and in bottom reach in portions above 41f. See chart. Observed commercial beverage cooler in use in rooftop service kitchen with ambient air temperature of 47f holding TCS foods as high as 52f. See chart. Observed flip top cooler in same rooftop service kitchen with equipment digital thermometer reading 41f holding TCS foods from 42-43f in reach in area and up to 44f in flip top. See chart. CDI - all TCS foods held in all three units overnight discarded.
REPEAT - full 3 point deduction |
|
23
|
1.50
|
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 numerous house made TCS foods throughout WIC and service coolers with expired date marking including house tomato miso soup 3/16, cooked rice 3/15 and 3/17, cooked red peas 3/13, pumpkin soup 3/21, lamb jus 3/18, along with chicken stock, cooked proteins, lamb sauce, and more. CDI - items discarded. |
|
24
|
0
|
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. Observed PIC indicated using TPHC procedures for unsalted butter and garlic/oil mixture at grill side. No procedures available for use of this process. PIC noted they did not have the procedures and were unaware of the requirement, however, EHS provided during last inspection and blank paperwork was located in a binder during inspection. TPCH form completed for unsalted butter, garlic and oil, steak sauce, and chicken stock during inspection. Written procedures must be available for review during regulatory inspections. On nights that the establishment is open longer than 4 hours, a time stamp must also be present on the items as discussed. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed duck on menu PIC noted would be cooked medium without asterisk denoting as part of the consumer advisory. Modify menu to include the undercooked duck as part of consumer advisory or cook the duck fully for service. Verification required within 10 days. REPEAT |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed establishment has a variance on file for ROP processes and is currently storing cooked proteins, vegetables, and sauces using ROP for extended date periods exceeding 7 days in cold holding at 41f. Establishment is unable to locate a copy of the plan, is unfamiliar with the requirements of the plan, and is not maintaining any records related to the plan. Foods prepared using the plan voluntarily discarded during inspection. EHS has directed PIC to discontinue using the process until the establishment obtains a copy of the Variance / HACCP Plan, understands the parameters of the plan, and is in compliance with the operational requirements, managerial oversight and documentation requirements of the plan. Continued non-compliance with the requirements may result in loss of the Variance/HACCP Plan. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed line flip top cooler with zoned air flow and mechanical issue, observed both service coolers in rooftop kitchen with elevated air temperatures and likely mechanical issues all holding foods above standard. These coolers are necessary for the operation. Repair. Verification required within 10 days. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed various employees handling food in back of house areas wearing bracelets and/or watches on wrist. When preparing food, remove bracelets and watches from wrist. REPEAT |
|
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. Observed cleaned pots, pans, and bowls stored on floor under clean utensil storage racks at dish area. Store cleaned equipment at least 6 inches off of floor. |
|
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 box of single service cups and sleeve of single service boxes stored directly on floor in storage closet. Store single service items at least 6 inches off of floor. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages stored mixed with restaurant items in service coolers throughout line area. |