| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed personal employee water bottle sitting on prep countertop adjacent to food and in equipment. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
Yes |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety Observed establishment offers a hangar steak cooked to order on menu. Process observed during inspection includes searing off the steak in a pan, removing the steak to a sheet pan, cooling the steak, and then re-heating the steak to order. EHS observed final cook temperature of steak to be at 99f when removed from first cook. This is a non-continuous cooking process that requires approval by the department. discontinue this process until such time that approval might be obtained. Steak must be cooked to final service temperature in one continuous process. Verificaion required. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house made caesar dressing made with unpasteurized raw shell egg in squirt bottle in ice bath on countertop at 44f. Ice bath level significantly lower than product level in bottle. CDI - bottle relocated to reach in cooler to chill. REPEAT |
|
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 expired containers of feta in cooler with date 7/16 and eel sauce date 7/18. Discard TCS foods once the date has expired. CDI - discarded. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed container of red peppers cooling in upright cooler in tightly sealed plastic tub. CDI - removed from tub and spread out for quick cooling. REPEAT. Note: extensive cooling observed occurring in ice baths on countertops in establishment. Establishment does not have a WIC or other equipment designed for cooling. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
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 frozen vacuum sealed tuna thawing in sealed packaging in upright cooler. CDI - packaging opened to continue thawing. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use in kitchen with stickers present indicating may not have been properly washed prior to use. Remove stickers and wash all produce that is not received in ready to eat form. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying cleaned equipment at 3 compartment sink. 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 open single service items and exposed paper goods stored in outside area which is unprotected with vines growing through the wall/ceilings and open to the exterior of the establishment. Store open single service items and paper goods in areas that are protected from contamination. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employee manually washing soiled utensils in 3 part sink in 85f soapy wash water. CDI - water replaced with 110f water. REPEAT
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no holding thermometer to test hot water sanitizing temperatures in hi temp dish machine. Verification required within 10 days. |