| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have a written vomit and diarrhea plan on site. CDI: EHS emailed PIC a copy of the state written plan and explained requirements. REPEAT VIOLATION |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce in produce cooler stored over ready to eat produce. CDI: Items reorganized. Observed unwashed strawberries and avocados in salad cooler stored over ready to eat items. CDI: Items reorganized. REPEAT VIOLATION |
|
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 3-comp sink below 272ppm DDBSA. CDI: ECOLab tech arrived on site and repaired dispenser.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up on shield of ice machine in the back kitchen. Ensure more frequent cleaning. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 cut romaine cooling at a rate of 0F/min in walk in. CDI: Product was split into 3 containers and left uncovered in walk in cooler. Product rapidly cooled to 41F. REPEAT VIOLATION REPEAT VIOLATION
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 mac and cheese sauce from yesterday still cooling in walk in. CDI: Mac and cheese sauce voluntarily discarded. |
|
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 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 raw burgers in cooler drawer at 42F. Observed cut watermelon in bar cooler at 45F. CDI: Burgers rapidly cooled in cooler drawer. Watermelon was voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspection as all previous coolers are working properly and have been serviced. Ensure monitoring of coolers continues throughout facility, including at the bar. |
|
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 blanched brussel sprouts from 3/22 and lettuce marked 3/22. CDI: Products voluntarily discarded. Observed no date mark on several pans of blanched brussel sprouts that chef stated were done yesterday. CDI: Products were properly date marked. |
|
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 scrambled eggs on brunch menu that PIC stated are offered as a “soft scramble” (below 145F) not marked. CDI: PIC corrected online/QR menus during inspection. These are the main menus used during service. PIC stated he will print back up menus by the weekend (brunch is only served on Saturday and Sunday). |
|
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 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 lettuce cooling in a deep, covered lexan in the walk in cooler. CDI: Lettuce spread into 3 separate pans and rapidly cooled uncovered in the walk in. Observed mac and cheese sauce cooling from yesterday in a deep hotel pan. Due to density of product, this item must be cooled in shallower pans/more pans to ensure product is cooled to 41F within correct time. CDI: Product was voluntarily discarded. EHS and PIC discussed several interventions regarding cooling including keeping a cooling log. REPEAT VIOLATION Improvement from previous inspection as there is no longer a capacity issue. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean in dish area. CDI: Pans separated for air drying and dish person was educated on the need for air drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink to left of 3-comp sink in need of recaulking to the wall. |