| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
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 a milky substance in the hand washing sink at the bar. Advised manager this must only be used for hand washing. There are 2 dump sinks at the bar that may be used for anything besides hand washing. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs stored under raw chicken in walkin cooler. Moved eggs above the chicken.
Observed raw shell eggs in a container above ready to eat food in the prep unit on the line. Moved container to bottom shelf. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 middle and end prep units holding some foods above 41F (see temp chart). This area is very warm due to the stovetop and oven. Recommend decreasing the temperature of the prep units (if possible and in compliance with manufacturer specs). The middle prep unit does not have a cover, so keeping lids on items will be helpful.
Observed ranch and spicy ranch in the bottom of the first prep unit above 41F. They are in plastic dispensers. They will be kept in the walkin cooler in future. Items out of temperature were voluntarily discarded. For squeeze bottles of TCS foods, facility added ice and water to the pan that comes up to the neck of the bottle.
Observed ranch and spicy ranch (made with buttermilk) sitting out for use. Employees allow these to sit out until the container is empty and they then replace them with a new container from refrigeration. They go through these containers multiple times throughout the night. Emailed TPHC procedure form and it was filled out during the inspection and the containers sitting out were labeled with start and discard times. |
|
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 cooked portioned chicken, portioned rice, mushrooms, portioned pasta without date marks. Days of prep were known so they were labeled with those dates during the inspection.
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 garlic aioli with a date of 2/26. It was voluntarily discarded. If you move to powdered garlic this will not be considered a TCS food based on ingredients. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 multiple items that had not properly cooled to 41F placed in the tops of the prep units including corn, black beans, pico, kale slaw. They were all moved back to the walkin cooler to chill to 41F before being placed back in to the prep units. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles of products without labels. Label with product name. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed cake serving utensils stored in water at the expo station. They were moved to dish pit to be washed. You may keep them in a clean container without water and wash and sanitize utensils every 4 hours. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed dumpster door open and plug missing. |