| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
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. During inspection EHS observed multiple food borne illness risk factor violations that are the responsibility of the PIC including improper cooling, improper cold holding, improper hand washing, and failure to sanitize food contact surfaces. CDI by education of PIC regarding duties set forth in food code. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
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 wash hands scrubbing for less than 5 seconds before rinsing. CDI - EHS directed employee to wash hands using full 10-15 seconds to scrub. Hands re-washed.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee going back and forth between texting on personal cell phone and preparing beverages for customer service in back of house. CDI - EHS directed employee to wash hands. Hands washed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink at grill line used as dump sink and used to wash produce items. Do not use hand sinks for other purposes. CDI by education of PIC regarding use of hand sinks.
5-202.12 Provide at least 100F water at handsinks. Observed hot water supply not provided to hand sink in dish area. PIC noted plumbing issue exists. Repair to supply hot water to the hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed case of raw beef, case of raw bacon, and raw shell eggs stored directly above ready to eat food in WIC. CDI - PIC relocated meat to bottom shelf
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 items stored directly above washed produce and other ready to eat food in WIC. CDI - PIC reorganized |
|
16
|
3
|
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 0ppm cl provided in final rinse of bar dish machine. Contact EcoLab for service. CDI - bar glassware to be washed in main dish machine until bar machine repaired.
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 , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dried food residue in blade of dicer and some food residue in some food pans stored as clean. CDI - taken to dish for re-cleaning. REPEAT
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink organic buildup on internal surfaces of bulk ice machine baffle and at chute. Clean frequently to prevent buildup. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed peppercorn sauce, bordelaise sauce, and more cooling from previous night service still above 41f in double door upright cooler at line. CDI - items 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 portioned whipped unsalted butter sitting at room temperature in kitchen at 70f. PIC confirmed no use of TPHC with the unsalted butter held at room temperature. CDI - butter allowed to remain until end of 4 hour time and then discard. Written TPHC procedures provided to establishment during inspection. Maintain butter at 41f or lower or use TPHC procedures provided.
Observed tray of philly beef filling sitting out unattended/not in use for extended period during inspection. Temperature found to be 62f. CDI - relocated back to cooler to chill. Use diligent preparation methods when working with TCS foods. Do not let food sit out of refrigeration when not in use.
REPEAT - points reduced to half as other items observed to be holding 41f or lower during visit. |
|
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 no date marking on some prepared food items in grill area reach in coolers including house made compound butters, nappa cabbage blend, and more. CDI - date marks applied as PIC made previous day. |
|
32
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety. Observed establishment is sous vide cooking raw smoked pork belly bacon and holding in vacuum packaging under refrigeration for up to 7 days in house. This procedure may required a variance and is under review by the department. Additional information related to this process may be necessary. EHS will follow up with establishment. 0 point deduction at this time. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed pans of hot held sauces covered and placed into upright cooler to cool overnight (see #20). Cooler has mechanical issue and is not appropriate for cooling hot TCS foods. Use another method including ice bath and the WIC to cool the sauces to 41f within the proper time frame. CDI - sauces discarded.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed that one of the two walk in coolers in the unit is not currently operating and is in use for dry storage. Observed double door upright cooler at grill area with condensate line clog resulting in condensate being splattered throughout the unit and pooling on exterior containers of food. Repair both coolers as they are integral to the capacity of the operation. Verification required within 10 days. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) 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. Observed vacuum sealed frozen fish fillets which require removal from packaging prior to thawing in service coolers thawing still sealed. CDI - removed from packaging. |
|
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 small flies present in various back of house areas. This issue was also noted on inspection from 2/2/22. Contact pest control operator for service. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed various food handling employees wearing watches on wrists while handling food. Remove watches and bracelets from arms when handling food. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados partially used in salad cooler indicating not properly washed before use. Observed employees using various produce items including cucumbers and other chopped garnish without washing. Wash all produce that is not received in ready to eat form. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish employee towel drying all utensils when removing from dish machine. |
|
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/detached gasket on door of ice machine. Door of ice machine also with visible damage and exposed insulation. Observed some type of repair inside of ice machine at chute repaired with silver duct tape. Repair ice machine using proper methods. Remove duct tape. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. -Pf. Observed no toilet tissue available in restroom used by female staff. CDI - tissue replaced. |
|
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 beverages stored mixed with restaurant food in coolers/freezers and employee backpack laying on prep table adjacent to food prep at back cook line. Separate personal food, drinks, and belongings from restaurant food and food contact items. |