| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed servers bussing dirty dishes and then serving customer food and beverages without washing hands. Observed server handling personal cell phone and then return to preparing customer beverages and handling single service items without washing hands. CDI - EHS and PIC directed employees to wash hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks.-Pf. Observed tall blue recycling can pushed in front of bar hand sink blocking access. CDI - can removed. Do not block access to hand sinks. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed pan of feta cheese in use in flip top cooler with heavy mold growth. CDI - discarded. Observed can of sweet potatoes with rust on top and bottom seams. CDI - PIC discarded. Observed bag of carrots laying in pool of unclean water on floor in walk in cooler. Water and debris visible inside of packaging in direct contact with the food. CDI- Carrots discarded. |
|
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 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 tall container of cooked grits cooling in WIC at 69f at 11:35 still at 67f at 12:20. Cooling rate of 2.67 degrees per hour not sufficient to reach 41f within 4 hours. CDI - PIC discarded. REPEAT - Overall significant improvement in cooling noted as all other hot foods cooling at proper rates using proper methods. Points remain at half. |
|
21
|
1.50
|
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 cauliflower mash holding in countertop hot well at 101f. CDI - reheated to above 165f as it had been in holding approximately 1.5 hours. REPEAT. All other hot foods observed to be holding above 135f. Points remain at half. |
|
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 various prepared TCS foods in reach in coolers and in WIC with no date marking including house pickled boiled eggs, cut smoked sausage, Lima bean salad, open goat cheese, feta cheese, and more. CDI - items discarded except goat cheese and pickled eggs which PIC had prepared/opened and could confirm dates. Observed cooked brisket in WIC with no date marking. PIC noted that the brisket had been sent from Sweet Lews a couple of days earlier and there was no date mark on the item. CDI - brisket discarded as actual prep date unknown.
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 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 multiple house made TCS foods in cooler units with expired date marking including, house made roasted peppers, house made roasted pepper sauces, house made compound butters made with unsalted butter, veggie burgers, collard dip, and more. CDI- items discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tall bulk plastic bucket of grits cooling in WIC at improper rate (see #20). CDI - grits discarded. REPEAT - points not escalated as all other cooling food items observed to be using proper methods and PIC was unaware that grits were placed into the WIC for cooling. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk bag of flour stored on floor in dry storage and bag of carrots stored on floor in WIC (see #13). PIC confirmed no delivery today. Do not store food on the floor. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
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 clamshell food containers and case of napkins stored on floor in outdoor dry storage room. PIC confirmed no delivery today. Store single service items at least 6 inches off of the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed keg cooler not properly draining with unclean pooled water present in the bottom and dripping out around door seals. Pan has now been placed to intercept the water drip, however, source of issue still remains. PIC noted they have calls in for repair, however, have not been able to identify cause of water buildup. REPEAT - no point escalation at this time |
|
55
|
0
|
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 standing/pooled water holding debris on flooring in WIC. Observed buildup on floors under shelving in outdoor dry storage room. REPEAT - no point escalation as flooring in bar area is significantly improved.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor surface with pitting and peeling surfacing no longer smooth and cleanable around line area. |
|
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 employee cell phone laying on prep table surface at cook line. |