| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no designated PIC present in facility during inspection. Employee, Jules, assisted EHS during inspection, however, it was clearly noted that neither she nor the other employee present were PICs. EHS also noted that during inspection neither employee had the knowledge to answer questions related to food safety practices within the operation as required by the food code. A designated PIC must be present in the operation. The PIC must have knowledge of food borne illness prevention and must be able to answer operational questions related to food safety. Verification required within 10 days. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present during inspection. REPEAT |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed that neither employee present was familiar with employee health policy. One employee noted that he was sure there was one and that he would contact GM with health related issues but was unable to describe reportable illnesses or symptoms. Other employee noted that she was unaware of policy. CDI by education of both employees. Employee health flyer already posted in kitchen and EHS directed them to the poster for reportable illnesses and symptoms. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee not follow proper hand washing procedure by scrubbing hands for less than 5 seconds, rinsing and then turning off faucet with bare freshly cleaned hands before using paper towels to dry hands and return to beverage preparation. CDI- EHS discussed proper hand washing procedure with employee. Hands re-washed. REPEAT
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee touching unclean order screen and then also wiping hands on visibly unclean / unsanitized wiping cloth before proceeding to prepare customer beverages. CDI - EHS directed employee to wash hands. Hands washed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at back of house hand sink. Roll mount dispenser no longer present. CDI - towels provided. 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 dish machine not providing cl sanitizer at proper concentration in final rinse after multiple cycles. CDI - EHS educated employee on how to make and how to test cl sanitizer solution at 50-100 ppm in 3 compartment sink. Establishment is voluntarily using all single service customer items and to manually sanitize in 3 compartment sink until dish machine is repaired and verified to be sanitizing at 50 ppm cl.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY . Observed can opener stored as clean with dried residue on blade. Observed steamer wands on espresso machine with dried residue. CDI - can opener removed for cleaning. Steamer wands cleaned.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed no sanitizer solution available for use in facility and employees unaware of how to make sanitizer solution to use for cleaning/sanitizing cutting surface at make table which is in use with TCS foods. This board will not fit into dish machine and must be manually washed/rinsed/sanitized every 4 hours. Employee noted they use a clean wiping cloth and may use diluted disinfectant at end of day. CDI - cutting board removed to 3 part sink which EHS assisted set-up in order to wash/rinse/sanitize. This process must be completed every 4 hours for food contact surfaces that are in constant use with food like knives and cutting boards. |
|
22
|
1.50
|
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 all TCS foods in the flip top prep cooler holding above 41f. See chart. No temperatures had been checked in the unit and all food had been held in the unit overnight. CDI - all items voluntarily discarded. Do not store food in this unit until it has been serviced and is maintaining food in the top and bottom storage areas at 41f or lower. Ambient air temperature of reach in portion observed to be holding at 45f during visit today. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 that establishment uses a chart on the flip top lid to track dates of food items in use. During inspection, EHS observed no date documented for salami, ham, cut tomatoes, american cheese, provolone cheese, or cream cheese. Employee verified none of items placed into use today. CDI - voluntarily discarded due to temperatures (see #22). |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed apparent mechanical issue with back of house flip top cooler unit resulting in elevated ambient air temperature of 45f and all TCS foods observed to be above 41f. This cooler is essential to the operation and must be repaired to ensure holding of TCS foods at 41f or lower. Verification required within 10 days. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing and serving food/beverages with no hair restraint. REPEAT |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed visibly heavily soiled wiping cloths in use for wiping down countertops and also for wiping hands (see #8) and also laying on equipment and countertop surfaces throughout inspection. No sanitizer solution available for use with wiping cloths that are in use. REPEAT |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in use ice scoop which is stored in the ice bin had fallen over with the handle in direct contact with the ice. Ice scoop removed. |
|
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 case of single service lids stored on floor under hand sink and case of food handler gloves stored on floor in back room. Store single service items at least 6 inches off of floor and away from sources of contamination. |
|
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 damaged/hanging gasket on front line reach in cooler. Repair/replace. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 buildup on interior and exterior surfaces of turbo chef oven, on non-food surfaces of bulk ice machine, on shelving inside reach in cooler. Clean. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floor surfaces under/behind equipment especially in front of house/bar areas. REPEAT |