| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11() PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules for food safety set forth in food code area being met. During inspection, EHS observed non-compliant risk factors which are the responsibility of the PIC including cold holding temperature violations, sanitizing of food contact surfaces, providing undercooked raw animal foods to consumers without a consumer advisory present. CDI by education of PIC |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to handle and crack raw unpasteurized shell eggs and then continue on to handle ready to eat food with the same soiled gloved. CDI - EHS directed to change gloves and wash hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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. Dish machine was set up and had been used to clean utensils without providing sanitizer. CDI - dish machine appears to have lost sanitizer line prime, however, PIC was not aware of how to correct issue and was unfamiliar with operation of machine. EHS provided instruction on how to prime machine and verified the machine testing at 50ppm cl, however, by end of visit sanitizer line had again lost prime. Contact AutoChlor for service and prime/test the machine before each use until repaired. REPEAT
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 pitchers and metal tumbler with dried residue. CDI - removed to dish machine for re-cleaning. REPEAT |
|
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 all TCS foods in the flip top prep cooler holding above 41f. See chart. Cooler had been stocked approximately 1 hour 45min prior. CDI - All TCS foods relocated to upright freezer to quickly chill to 41f. Upon discussion and observation of unit, it was determined that the top portion of the cooler may not be set up properly allowing warm air intrusion. Ambient air temperature initially was 42f, however, after re-organization and closure of top air gaps, turning down thermostat, and moving the unit away from the wall, the unit recovered to 39f. REPEAT |
|
23
|
0
|
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 open in use bulk american cheese in upright cooler and open in use american cheese in flip top cooler with no date marking on products or on the chart on the flip top cooler. American cheese is not exempt from date marking and must have a date mark present once opened. CDI - date mark applied. All other TCS foods in the unit observed to be properly date marked during inspection today. Points decreased to 0. REPEAT |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed through discussion with PIC that upon request they will serve raw unpasteurized shell eggs to customers in undercooked form - sunny side up. PIC noted that there are customers who routinely visit and ask for this. No consumer advisory is present on the menu. Provide consumer advisory for eggs or discontinue serving eggs that are undercooked. Verification is required within 10 days. |
|
40
|
1
|
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 / beard 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 laying on equipment. No sanitizer solution available for use with wiping cloths that are in use. REPEAT |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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. REPEAT. Store ice scoop in a sanitary manner and which prevents the handle from contacting the ice. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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. Observed paper towels stored under chemicals in back storage area. Store single service items at least 6 inches off of floor and away from sources of contamination. Do not store paper goods under chemicals. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged/hanging gasket on front line reach in cooler. Repair/replace. REPEAT. Observed dish machine sanitizer supply line repeatedly losing prime. Contact provider for service. |
|
49
|
1
|
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
|
1
|
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 |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal clothing and other personal items on countertop immediately adjacent to food and food contact items. Store personal items away from food and food contact surfaces. |