| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed overall limited control over food processes throughout the kitchen as observed by foods coming from downstairs prep kitchen above 41F, improper cooling methods, improper holding temperatures, incorrect consumer advisories on menus, and improper sanitization of utensils. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
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 no written vomit and diarrhea plan. CDI: EHS provided PIC with a vomit and diarrhea plan placard and an email with the full diarrhea and vomit plan. |
|
12
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 (A), (B), (C ), (D)All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. Observed several items brought up from downstairs kitchen above 41F. Ensure items are properly cooled and held in walk in cooler prior to coming to the upstairs bar. Transport may need to be done in coolers/on ice in order to maintain temperatures as facility has no cooling equipment upstairs. CDI: Short rib voluntarily discarded. Cheeses and other items were verified in walk in cooler downstairs at or below 41F. Items were placed on TPHC today. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready to eat dessert items. CDI: Berries were relocated. REPEAT VIOLATION |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed stock sanitizer bottle at the 3-comp empty. Dispenser was reading 0ppm. CDI: Sanitizer bottle changed and dispenser reading at 400ppm. Observed 0ppm chlorine sanitizer at the bar dish machine. Tubing was not in the chemical. VERIFICATION REQUIRED
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield with black build up. Observed nozzles on soda guns at the bar with build up. CDI: Items cleaned |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 Observed dill yogurt dressing cooling at 0F/min. CDI: Product split into 2 1/6 pans and cooled properly in the reach in. |
|
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 Observed cream and blue cheese olives above 41F at the bar. PIC stated that they were cleaning and reorganizing and moved some items to the counter for a short time. Cooler was blowing at 32F. Observed all items in the top drawers and prep top of the main line cooler above 41F. Many items were out of refrigeration and then others were in the refrigerator but with lots of pans missing. CDI: Items at the bar were rapidly cooled. Items in the prep top were placed on TPHC and the cooler drawers were cooled once cooler was stocked fully. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 on date marking please visit: http://meck.co/FoodSafety Observed hot-pickled carrots(9/28) and hot-pickled onions (9/23) over 7day date mark. Observed roasted garlic aioli from 9/23. CDI: Items voluntarily discarded. Observed black bean hummus from 9/23. PIC stated that hummus was pulled from frozen yesterday. CDI: Product properly date marked. Observed chicken wings cooked yesterday with date of 10/6. CDI: Per pic wings were cooked 10/4. Items properly dated. REPEA VIOLATION |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed several items asterisked that are not offered raw or undercooked on menu including (local meat plate, uptown platter, wings, sliders, and pork belly) (see attached photos). Observed bar menu with incorrect consumer advisory wording. VERIFICATION REQUIRED REPEAT VIOLATION |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed dill yogurt sauce cooling while tightly covered in reach in cooler. Observed pork belly cooling in reach in while tightly covered. CDI: Items vented, sauce moved to smaller pans. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 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. CDI: Fish removed from packaging. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on white granular on shelf. Employee stated it was sugar. CDI: Item labeled. REPEAT VIOLATION Significant Improvement from previous inspections. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee place unwashed berries in prep top for use. CDI: Employee washed berries. |
|
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 split gasket on top left cooler drawer of main prep top. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
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 max/min thermometer for dish machine in the kitchen. CDI: EHS educated PIC on required equipment. |
|
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 heavy dust build up on ceiling tiles throughout. REPEAT VIOLATION |