| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
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 improper cold holding temperatures, improper hot holding temperatures, improper cooling of TCS foods, improper sanitization of food contact surfaces, and non-compliance with HACCP plan requirements. CDI by education of PIC regarding duties set forth in food code. REPEAT |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF. Observed dump sink on line used as hand sink. Employee washing hands in the line dump sink and then going to hand sink to obtain paper towels to dry hands. CDI by education of PIC and employees. Only wash hands in hand sinks. |
|
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.
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed hand sink in dish area with bucket stored in basin and no hand soap available for washing hands. CDI - soap provided and bucket removed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed bar dish machine providing 0ppm cl in final rinse. CDI - EcoLab on site during inspection repaired. EHS verified at 50ppm by EcoLab technician / test strip at end of inspection. |
|
20
|
0
|
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. Observed cooked potatoes cooling on sheet pan at cook line at 104f relocated to WIC still at 95f 1.5 hours later. CDI - potatoes reheated to above 165f and the spread onto sheet pan to quickly chill. |
|
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 . Observed pork shanks holding at 106f, bacon jam at 82f, plum sauce at 91f among other TCS sauces holding in same unit. Hot water in the holding unit at 125f. Chef noted items had been reheated in pots on stove and then relocated to holding unit approximately 1.5 hours earlier. CDI - items returned to stovetop to reheat to above 165f. Temperature of water bath increased for holding. |
|
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 line flip top cooler holding TCS foods in top above 41f. Observed reach in cooler immediately adjacent to the flip top cooler holding all TCS foods above 41f. See chart. Observed flip top cooler in rooftop kitchen are open upon arrival with all TCS food in the top portion holding above 41f. See chart. CDI - items in flip top at line relocated as they had been in use less than 2 hours. TCS foods in reach in cooler prepared today returned to WIC to chill back to 41f. All other TCS foods in all 3 cooler units discarded.
REPEAT - full 3 point deduction. Continued non-compliance with cold holding standards may result in the implementation of a risk control plan or in permit action. |
|
23
|
1.50
|
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 . Observed various house made TCS foods in service coolers with expired date marking including ranch 8/9, chipotle aioli 7/20, bacon jam 8/10, chicken stock 8/20, ceasar dressing 8/16, and more. CDI - items discarded. REPEAT |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
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 raw and cooked proteins, vegetables, and sauces using ROP for extended date periods exceeding 7 days in cold holding at 41f and in frozen storage. Establishment is not following the procedures required in the HACCP plan - not taking required equipment temperatures and not documenting temperatures as required in the plan. EHS strongly recommends obtaining HACCP training as no PIC present in the establishment was familiar with plan requirements. Verification required. REPEAT. Continued non-compliance with conditions of the HACCP plan may result in permit action and/or loss of HACCP Plan approval.
3-502.12 (C) Except for FISH that is frozen before, during, and after PACKAGING and bears a label indicating that it is to be kept frozen until time of use, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. P. Observed establishment is receiving fresh raw salmon and packing using ROP before freezing, storing for undetermined time in freezer, then thawing and holding in the sealed ROP packaging in the WIC at 41f. This is an unapproved process and must be discontinued. CDI - frozen salmon identified from 8/27 thawing in WIC discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 cooked potatoes cooling at improper rate in WIC piled into deep plastic container sealed with plastic wrap. CDI - potatoes reheated to 165f, placed onto shallow pan in WIC to quickly chill.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed line reach in cooler and line flip top cooler both holding TCS foods above 41f. These coolers are both integral to the operation at the line and must be repaired to hold TCS foods at 41f or lower. Verification required. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
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 food stored directly under condensate leak/buildup on receiving WIF. Pooled frozen condensate buildup present on exterior of packaged foods. Do not store food under sources of contamination including condensate drips. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying all cleaned and sanitized utensils coming from dish machine. Air dry utensils - do not dry with cloth. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed significant buildup of greasy residue on shelving/non food surfaces at cook line. |