| 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. -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 overall lack of managerial control in kitchen as evidenced by hand washing, bare hand contact, hot holding, etc. listed below. - 1 - |
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed various employee drinks stored on prep tops and above facility food items throughout facility. - REPEAT - 1 - |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee juicing lemons at bar while using personal cell phone. Employee switched back and forth between using cell phone and juicing lemons. CDI - Discussion with supervisor regarding hand washing and glove useage. Employees hands washed. - REPEAT - 2 - |
|
9
|
4
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food employee juicing lemons bare handed at bar while using personal cell phone. Employee switched back and forth between using their phone and juicing lemons. CDI - Discussion with supervisor regarding hand washing and glove useage. Employees hands washed. - REPEAT - 4 - |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink and bar hand sink. CDI - Paper towels provided. - 0 - |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed few shell stock tags without dates. Observed few shell stock tags out of order. A verification visit will be made by 9/10/2022 to ensure shell stock tags are correctly dates and in order. - REPEAT - 1 -
* Points remain the same due to significant improvement *
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for raw salmon and tilapia present in facility during inspection. A verification visit will be made by 9/10/2022 to ensure letter has been obtained by provider. Trout parasite destruction letter was provided during inspection. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed containers holding beef stacked together with non-food contact surface of pan contacting food items below. CDI - Items were separated. Provide barrier in between food items when stacking. - 0 - |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
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 few containers of stock on stove holding between 90-110F. CDI - Items were rapidly reheated to above 165F. - REPEAT - 3 - |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed potatoes held on TPHC with no time marking. CDI - Potatoes marked for time of prep. - 0 - |
|
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 consumer advisory asterisk missing from steak frites served undercooked on menu. A verification visit will be made by 9/10/2022 to ensure consumer advisory has been placed onto menu item. - 0.5 - |
|
33
|
0.50
|
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 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 cooked mushrooms and cooked vegetables cooling covered and in deep containers in walk in cooler and reach in coolers. Items varied in temp between 56-100F. CDI - Items were spread onto thin sheet pans and placed in walk in cooler for rapid cooling. - 0.5 - |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few drain flies present next to out of service ice machine. Contacting PCO for service. - 0 - |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed trout stored in linen napkin in grill drawer. CDI - trout was removed from linen napkin.
3-202.19 Dead shellfish or shellstock with badly broken shells shall be discarded. Observed few dead/open shellfish present in clam container in reach in cooler. Discard as needed.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of lemons stored on floor in walk in cooler. Observed box of potatoes stored on floor in kitchen area. Maintain items at least 6 inches off of floor at all times. - 1 - |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few food employees without hats present. - 0 - |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed metal pans stored inside of flour bins in baking area. Observed scoop stored with handle in food items in bulk container of flour in baking area. CDI - Scoops removed. - REPEAT - 1 -
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed hot water used to hold in use utensils at 120F. CDI - Water was rapidly reheated. |