| 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. Observed two PICs present who are certified food protection managers not ensuring rules for food safety set forth in food code are being met. During inspection, multiple risk factors that are the direct responsibility of the PIC were found to be out of compliance including improper cooking temperatures, improper cold holding temperatures, improper use of TPHC, improper hand washing and glove usage procedures, and improper date marking/expired food items. CDI - by education of PIC. EHS discussed with PIC the responsibilities in the food code. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed two in use employee hot beverages sitting on prep surface immediately adjacent to food and in use utensils at cook line. |
|
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
2-301.14 (B) Wash hands after using the toilet room.- P
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed multiple instances of employees not washing hands when required or using improper hand washing procedures during inspection. Employees observed scrubbing hands for less than 5 seconds when washing and washing hands without using soap. Employees observed handling raw proteins at grill - including forming raw sausage with gloved hands - and then changing gloves and handling ready to eat food without washing hands. Observed employee leave restroom and return to kitchen without washing hands. CDI - employees all directed to wash hands and hands were washed. EHS recommends re-training back of house staff on hand washing procedures. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15 (A) Gloves, Use Limitation. Observed employee loading soiled dishes into dish washer wearing food handler gloves and then handle clean utensils with same soiled gloves. CDI - PIC directed employee to change gloves and wash hands. REPEAT
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs stored above pasteurized egg product in reach in cooler. CDI - shell eggs relocated to bottom shelf. REPEAT - full 3 point deduction |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed employee removed bulk cooked sausage from oven at completion of cooking and begin to crumble for cooling with minimum internal temperature of less than 155f. Thick portions of sausage on pan found to have temperature of 135 - 140f. CDI - sausage returned to oven.
Observed raw unpasteurized shell eggs poached with internal cooking temperature of less than 100f and then placed onto sheet pan under heated lamp for hot holding for service. CDI - eggs discarded. Eggs may be offered cooked to order only for immediate service. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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 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 bulk cambro container of chorizo cooling in WIC at 125f at 8:25 am still at 112f at 9:15 am. Cooling rate of 15.6 degrees per minute not sufficient to reach 70f within 2 hour timeline. CDI - chorizo spread onto sheet pan for rapid cooling. EHS verified cooling at proper rate to continue process at end of inspection. |
|
22
|
3
|
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 various TCS items sitting out of temperature control during inspection with elevated temperatures above 41f including bulk container of sweet marscapone cheese on counter at line at 69f, portion cups of house made compound butters made with unsalted butter on countertop at 60f, container of half and half on countertop at server area at 44f, house made hot pickled peppers at bar in countertop condiment holder at 59f. CDI - cheese taken to WIC to chill to 41, portion cups of butter discarded, half and half discarded, and pepper skewers discarded. EHS observed that all cold holding equipment appeared to be operating properly and holding temperatures below 41f. Do not allow TCS foods to be held out of refrigeration without use of TPHC procedures. Skewers of pickled vegetables in use at bar must be maintained at 41f or lower due to use of house hot pickled sweet pepper halves. REPEAT - no escalation to risk control plan at this time as equipment is in good working condition. EHS strongly recommends reviewing preparation/cold holding/time control procedures to ensure all TCS food is held at proper temperatures or is using documented time controls procedures as required. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple containers of prepared food items throughout line coolers with inaccurate date marking present. EHS observed employee applying date labels throughout line coolers at beginning of inspection all with today’s date 3/10 and time of 8:39 am which is during the inspection. Due to heavy business level, EHS unable to determine how many items were improperly labeled during the inspection and full correction could not be completed. Verification required within 10 days. REPEAT
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. Observed various TCS foods in cold holding with expired date marking including portioned corned beef, cooked peppers and onions, braised bacon, house hot pickled sweet pepper halves, and more. CDI - items discarded. REPEAT
Full 3 point deduction. Continued non-compliance with date marking and disposition standards may result in the implementation of a risk control plan or in permit action. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed that establishment is using procedure with various house made hollandaise sauces made with TCS ingredients like cream cheese, smoked Gouda, and green Chile sauce. In house recipe indicates the items are prepared and held for 4 hours. No written procedures are available for this TPHC process. Ensure procedures are documented that show time begins as soon as ingredients are removed from temperature control. EHS provided copy of TPHC template during inspection. Verification required within 10 days.
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 establishment is using TPHC for raw shell eggs in use at line. No time written on eggs at beginning of inspection. CDI - employee noted eggs were placed into service at 6:30 am and documented time. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 chorizo cooling in deep plastic lexan covered with lid in WIC. CDI - chorizo spread onto sheet tray to cool quickly. |
|
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.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food wearing watches on wrists. Observed employee cooking at line with full beard and no beard restraint. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use at line with stickers still present indicating not properly washed prior to use. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous clean metal pans stored stacked together wet with water running out on clean utensil storage rack. Air dry pans before stacking. REPEAT
Observed employee towel drying clean plates after removing from dish machine. Air dry plates - do not towel dry. |