| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 sanitizer at the dish machine reading 0ppm chlorine. CDI: Unit was emptied, refilled, and line was primed. Dish machine ran correctly rest of inspection. |
|
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 . Observed quinoa from 1 hr and 45 min prior cooling in reach in cooler at 96F. CDI: Quinoa voluntarily discarded. Facility is prohibited from cooling, per permit conditions. |
|
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 quinoa hot holding at 87F. CDI: Product was voluntarily discarded. |
|
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 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 small 2 door reach in cooler holding all items above 41F. CDI: All TCS items were voluntarily discarded. Facility will use other coolers for cold storage until this one can be repaired. Observed bar milk cooler holding items above 41F. CDI: All items from over night were voluntarily discarded. Items from this morning were relocated to another cooler. Facility turns over milk frequently due to a very busy coffee bar. Some items were gone through by end of inspection. Observed items in prep top cooler holding above 41F. Cooler was working properly but items were all double panned/held in a hotel pan and then smaller containers. CDI: All product voluntarily discarded. Observed cooked eggs holding above 41F. CDI: Eggs voluntarily discarded. EHS provided PIC with a copy of the TPHC form for use if they choose to hold eggs out of refrigeration. REPEAT VIOLATION |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 . Observed no date mark on ready to eat smoked salmon. CDI: Product dated for 2 days ago when it was opened. Observed no date on hot pickled onions. CDI: Product dated for yesterday when it was made.
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 cheese based dill spread from 3/20 and cooked brussel sprouts from 3/21. CDI: Items voluntarily discarded. Observed cooked beets with a date mark of 3/23. PIC stated that he pulled them from the freezer on 3/29 to thaw. CDI: Product dated for 3/29. REPEAT VIOLATION |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for cold smoked salmon. CDI: Consumer advisory added to menu during inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed quinoa cooling in reach in cooler while tightly covered. Facility does not have any cooling equipment on site and per permit is not permitted to cool food items. CDI: Quinoa was voluntarily discarded.
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 quinoa cooling while tightly covered in reach in cooler. CDI: Quinoa voluntarily discarded. REPEAT VIOLATION Continued violation of permit conditions will result in permit action. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed thermometer that PIC was using was off by -4F when calibrated in ice water. CDI: Facility began using the second thermometer on site which was accurate. |
|
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. Observed gaskets on tall 2 door reach in, cooler drawer, and reach in of prep top damaged and in need of replacing. |
|
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 gaskets on reach in doors with food debris and build up. Ensure more frequent cleaning. |