| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using bar hand sink to rinse steaming pitchers. CDI by education of employee. PIC instructed employee on proper use of hand sink. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed plastic container of burrata swollen in WIC #3. Observed bulk bag of flour with unknown liquid staining on packaging. CDI - both items discarded. |
|
15
|
3
|
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 sausage links stored directly above ready to eat foods in line reach in cooler. CDI - sausage relocated to bottom shelf. REPEAT
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle raw beef burgers with gloved hands and then continue on to handle clean utensils and cooked foods with same soiled gloves. CDI - PIC educated employee on glove usage. Gloves changed and hands washed. REPEAT |
|
16
|
1.50
|
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 sanitizer in final rinse. Employee noted that the machine had been tested earlier at 50ppm cl , however, during inspection cl in final rinse was at 0ppm and machine required priming and running multiple cycles to achieve 50ppm. CDI - machine observed at 50ppm cl by end of inspection. This machine in particular has a history of issues related to proper sanitizing concentration and may have another mechanical issue. Contact EcoLab for service. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed salmon removed and plated for service with internal temperature at 119f. The “fish of the day” varies and is not denoted with consumer advisory so it must be fully cooked to 145f for service. CDI - salmon returned to grill and verified to be finished to above 145f. |
|
22
|
0
|
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 opened cream, open almond milk, and open oat milk all in bar reach in cooler at 43-44f. All other TCS foods in the cooler below 41f and ambient air temperature observed to be at 38f. Do not allow milk products or open nut milk products to sit out of refrigeration. |
|
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 . Observed prepared TCS foods in walk in coolers with no date marking present, with expired date marking, or with multiple different date marks present including open feta cheese, house made ranch dressing, open re-wrapped chub of ham, open re-wrapped sliced ham, cooked butternut squash, and other various items in service line upright cooler. . CDI - items discarded. REPEAT |
|
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 cases of single service items stored directly on floor in office space near WIC #1 produce cooler. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various cutting boards with heavy wear/deep cuts no longer smooth and cleanable. Resurface or replace.
4-501.11 Maintain equipment in good repair. Observed significant condensate leak from compressor unit in WIC #3 with water pooling on floor and collecting in bucket. Repair. |