| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee handle raw unpasteurized shell eggs and then remove soiled gloves and begin to don clean gloves to work with ready to eat foods with no associated hand washing. CDI - hands washed.
2-301.14 (B) Wash hands after using the toilet room.- P. Observed employee leave mens restroom and return to kitchen and begin to don gloves without washing hands. CDI - EHS directed employee to wash hands when returning to kitchen even if hands were washed in toilet room.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee repeatedly wiping hands on visibly soiled wiping cloth and then continuing on to food handling activities without washing hands. CDI - EHS discussed with PIC - hands washed. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
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 pan of raw chicken sausage patties stored directly above cooked black beans in upright cooler. CDI- sausage removed. REPEAT - no escalation at this time as EHS observed cold smoked salmon properly stored.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed multiple retail packages of blackberries in use in flip top unit. Upon discussion with PIC, it was found that establishment is washing the berries but returning them to the original retail packaging with absorbent liner which cannot be properly cleaned and sanitized. CDI - berries removed from packages and re-rinsed. Once berries are washed, place them in a clean and sanitized container for service. Do not return to unclean retail packaging. |
|
16
|
1.50
|
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 dish machine at bar area dispensing 0ppm cl in final rinse at time of inspection. Multiple attempts to correct issue attempted, however, sanitizer continues to return to 0ppm after priming and checking all hose connections. CDI - all bar utensils washed/rinsed/sanitized in main kitchen dish machine until machine repaired. REPEAT |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in-house, hot pickled sweet pepper garnish at bar above 41F. Product was on ice, however ice was not up and around the product. CDI: peppers returned to reach in cooler to chill back to 41f as they had been out less than 2 hours. Note: house hot pickle process peppers require either time or temperature control unless establishment has product lab tested and provides documentation otherwise. This item has been noted as out of temperature compliance on past inspections. Establishment must either maintain the Bloody Mary skewers which contain these hot peppers at 41f or lower or use TPHC procedures completed during inspection today. 0 point deduction today as all other cold holding in compliance. |
|
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 yellow chemcial PIC identified as peroxide multi disinfectant with no identification at cook line. CDI - label applied |
|
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 various prepared TCS foods cooling in open and actively used service coolers including goat cheese and freshly made whipped butter in flip top unit, portioned bags of shrimp in grill drawers. CDI - items relocated to alternate coolers to quickly chill. Cool foods in equipment designed for cooling and not in open service units. REPEAT |
|
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 in both back of house and bar areas. Contact PCO for service. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk from previous days delivery stored directly on floor in WIC. Store food at least 6 inches off of floor. |
|
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 back of house employees wearing bracelets above food handler gloves while handling food. Remove watches and bracelets from arms when handling food. |
|
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 visibly soiled cloths used to wipe out food debris from egg pans, used to wipe hands, and used to wipe down counter surface in front of grill area. Once a wiping cloth has been used and is soiled, either place it into sanitizer if it will be used again or remove it to soiled linen for cleaning. Do not wipe hands with used soiled wiping cloths (see #8). |
|
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 employee food and beverage items stored mixed with restaurant food items in line coolers. Separate employee food and drinks from restaurant food. |