| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No one on site held certification. Obtain within 210 days of permit issuance or 1 point will be deducted from inspections. |
|
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 dry hands before turning off faucet without recontaminating hands.-P Observed employee wash hands with gloves on. Stopped. She removed gloves and then complied with proper handwashing. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one hand sink with glasses stored in it at the bar. This will now be used as a blender station and a different sink has been dedicated for hand washing.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap missing from hand sink between prep sinks. Added soap during inspection.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink at bar missing paper towels. Provided during inspection.
6-301.14 Post a handwash sign at each handsink. Facility posted handwash signs given to them during the inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walkin cooler holding ambient temperature of 41F. Almost all foods in the walkin cooler were above 41F. All items were discarded voluntarily. Product disposition form completed. Unit was set on 40F so owner lowered it to 32F. The walkin was already down to ambient temperature of 38F before inspector left the facility. Inspector will return tomorrow to ensure unit is properly functioning. No cooling in this unit until it has been assessed. Head Chef, Felix, said they would cool in the walkin freezer to 41F before placing in the walkin cooler. |
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed fat collected in house held for longer than 7 days. Discarded voluntarily. Hold only for 7 days. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
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
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed asterisk missing from ceviche, filet, and tuna tar tar. The disclosure was combined with the reminder at the bottom. Owner has already spoken to menu printer and he will have it fixed tonight. Return visit required. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 boxes of produce on the floor of the walkin cooler. Observed boxes of meat products of the floor of the walkin freezer. Move to shelving. |
|
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 wet towel on prep table. This should be in a sanitizer bucket between uses. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Chef could not locate the chlorine test papers. Return visit required. |