|
15
|
0
|
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 cold smoked salmon stored in reach in from breakfast prep top stored over vegetables in reach in. CDI: Salmon relocated. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
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 sanitizer not priming at bar dish machine. Sanitizer was 0ppm chlorine. CDI: On-site engineer was able to repair issue. Machine tested at 50ppm chlorine by end of inspection. |
|
18
|
0
|
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 poached eggs that were cooked to below 145F and then cooled and holding in the cooler drawer. CDI: Product voluntarily discarded. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. 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 chicken salad prepped today still above 41F after more than 4 hours. CDI: Product was voluntarily discarded. REPEAT VIOLATION |
|
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 left side prep cooler on the line holding items above 41F. CDI: Items were rapidly cooled as they were loaded into the cooler less than 4 hours prior. All items cooled to 41F in walk in. Cooler was taken apart and serviced by onsite engineer. Engineer found plastic wrap covering the fan preventing unit from properly circulating air. Observed asparagus in prep top above 41F. CDI: Asparagus voluntarily discarded. Observed cantalope in reach in from breakfast above 41F. CDI: Product voluntarily discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 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 chicken salad date marked for today when the chicken was cooked yesterday. Observed pork jus and octopus that were cooked yesterday but date marked for today. CDI: Products properly dated. EHS reminded staff that labels on items need to reflect original cook date and/or the date that the oldest TCS ingredient was cooked. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no disclosure on breakfast, lounge, and lunch menus. CDI: Menus corrected during inspection.
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no asterisk on avocado toast, smoked salmon tarting, or bohemian breakfast on the breakfast menu. CDI: Menus corrected during inspection. |
|
33
|
1
|
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 bean dip cooling in deep, tightly covered container; cut melon mix cooling in a deep tightly covered container; and chicken salad cooling in deep, tightly covered pans. CDI: Chicken salad voluntarily discarded (see #20). Bean dip and melons rapidly cooled in shallow, uncovered pans. Observed green beans cooling in deep, covered container. CDI: Green beans placed on a sheet pan and rapidly cooled. REPEAT VIOLATION |