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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 ground beef stored on top of pork and sausage links stored above carne asada in walkin cooler (all raw products). Moved ground beef below pork products and sausage links below the carne asada. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Both dish machines at the bar were reading 0ppm Chlorine. Both were primed, drained, and re-run. Test strip read over 200ppm. It was drained and re-run numerous times and end result was 50ppm Chlorine. Ecolab is on their way out to double check function and check final ppm. |
|
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 For more information please visit: http://meck.co/FoodSafety
Observed top of prep unit across from cooking area holding 45F -48F. All TCS foods were discarded. The area is very hot and we believe the top of the unit was left open too long. Food in the bottom of the unit was holding at 41F. Recommend turning unit down and keeping top closed as much as possible. PIC is moving to TPHC for 6 hours to get through dinner shift. Return visit within 3 days to check temperatures on top of prep unit. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical bottles stored on the side of a rack at the bar. There was a bin of rolled silverware on the bottom shelf so the bin was relocated. |
|
33
|
0
|
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 tomatoes and quinoa prepped today in the prep unit above 41F. They had been placed in the prep unit before cooling in the walkin cooler to 41F first. They were prepped within 1 hour of checking so they were moved to the cooler and placed on sheet pans to chill quickly to 41F. |
|
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 watch and bracelet on one employee.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without a hair restraint. |
|
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. Sanitizer bucket at the bar was 0ppm lactic acid. It was refilled to proper concentration. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet. Separate to air dry.
Observed employee using a rag to wipe utensils as they came out of the dish machine. Stopped and advised they must first air dry. |
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