| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 pans of gyozo filling made with raw ground pork stored directly above ready to eat food items in WIC. CDI - filling relocated to bottom. Observed pan of raw spicy tuna behind ready to eat foods and pan of soft cooked eggs behind scallions in flip top coolers. Store raw proteins to prevent contamination during use. CDI - raw tuna and raw eggs relocated to front of flip top to prevent potential cross contamination. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
Yes
|
Yes |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed raw chicken which has been cooked in sous vide cooker for a time greater than 1 hour to final temperature of 145f in water bath then removed, cooled, and sliced for cold storage. This item is then heated for individual customer orders. This is a non-continuous cooking process. Discontinue this process and fully cook all raw poultry products to at least 165f through one continuous cooking process. Establishment has noted that they are switching products and will be using a fully cooked chicken product. Verification required. Chicken in process today fully cooked to 165f. Chicken which had been cooked using unapproved methods prior to today voluntarily discarded. |
|
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.r. Observed various house made sauces containing mayonnaise and commercially purchased creamy sauce labeled “refrigerate after opening” in squirt bottles holding above 41f standing up in shallow pan on top of flip top unit. See chart. Bottles not down into cold holding area of unit. Portion cups of spicy mayo on countertop not in refrigerator holding above 41f. CDI - sauces discarded. Observed cooked pork belly and soft cooked eggs in pans on flip top overfilled holding above 41f. See chart. CDI - discarded. REPEAT |
|
23
|
0
|
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 house made “black garlic” made with garlic and pork fat cooked together with date marking 7/16 which exceeds 7 days. CDI - discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical PIC identified as degreaser with no identification. CDI - PIC labeled. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed packages of raw ground pork thawing at room temperature on sink drain board. CDI - pork placed under running water with ice to maintain water temperature below 70f to complete thawing |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in kitchen and around bar areas. PCO was on site last week, however, treatment may not have targeted small flies as EHS notes increased presence. contact PCO and request service for the treatment of these flies. REPEAT |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer solution available for use with wet soiled wiping cloths observed in use at line area. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use at line area with stickers present indicating may not have been properly washed. Remove stickers and wash produce prior to use. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed stacked single service cups on front bar counter with no protection. Cups relocated behind bar. Observed numerous single service bowls, lids, and more removed from packaging and stored on top of countertop at customer seating bar area. Items within the plane of the customer without protection. Relocate single service items away from customer access or store in protected packaging. |