| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed overall lack of control in facility evidenced by improper washing of dishes/lack of sanitizing of dishes, improper holding temperatures, lack of date marking, and food storage violations. CDI: EHS provided PIC with a copy of the checklist today and educated PIC on how to ensure all shifts have control of risk factor violations. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
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 observed no one on site is a certified food protection manager. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed berries stored in reach in cooler of Sophia’s kitchen and Sophia’s bar above ready to eat items. CDI: Items reorganized. Observed unwashed berries stored over ready to eat items in the prep top cooler in the execution kitchen, as well as unwashed produce stored over ready to eat items in the reach in coolers in the prep kitchen. REPEAT VIOLATION
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 raw fish eggs (tobiko) stored over olives in reach in cooler. Observed raw sausage patties stored behind ready to eat items in the cooler drawer. CDI: items reorganized. |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
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 sanitizer at dish machine was at 0ppm chlorine. Chlorine bottle was empty. CDI: Chlorine bottle changed out, and machine was primed. Dish machine read 100ppm chlorine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several stacks of plates with food debris remaining on them. All dishes removed for rewashing. |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
Yes |
Yes |
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed crab cakes, fingerlings, and chicken prepared yesterday still cooling in cooler drawer. CDI: Product voluntarily discarded. REPEAT VIOLATION (See #33) |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
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 reach in cooler at the bar holding milk, cream cheese, and specialty milk above 41F. CDI: Products were voluntarily discarded. EHS noted that the fan in the back was blocked by boxes due to cooler being over loaded. Observed items overstacked in the prep top and stored in original containers so that products are not seated down into metal pans for proper cooling. Cooler is meant to be “work out of” refrigeration and the storage/holding items should be down in the cooler rather than stored in large containers where the product is fully exposed to ambient air. Observed reach-in cooler in the prep kitchen holding items above 41F. Cooler is zoned due to overloading/blocking of fan. Items on the bottom shelves were above 41F. CDI: Products voluntarily discarded. REPEAT VIOLATION EHS strongly encourages facility to increase the amount of deliveries and reduce the amount of product ordered per delivery due to storage capacity. See #33. |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
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 no date mark on several items throughout facility including but not limited to mozzarella, sliced ham, cooked onions, spinach, milk, feta, and mascarpone cheese. CDI: Items prepared in the past 24 hours date marked. All other items voluntarily discarded.
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 goat cheese date marked for 4/16, and almond milk date marked 5/2 and 5/1. REPEAT VIOLATION |
| 33 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
Yes |
Yes |
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 crabcakes, potatoes, and chicken prepared yesterday cooling in cooler drawer while tightly covered. CDI: Product voluntarily discarded. Per permit conditions, “Establishment has been approved for limited cooling of 5 food items which includes: Duck Confit, beans, rice, vegetables and jam. Establishment is not approved for specialized processes. If food storage capacity proves to be insufficient ,this approval may be rescinded or additional equipment may be required by MCHD. This approval for cooling is only valid in conjunction with facility maintaining possession of the blast chiller and ensuring its proper operation.“ Facility has changed menu, however items that are being cooled are similar to those listed in the permit conditions. Based on inspection observations, items are not being properly cooled and blast chiller is likely being under-utilized. Ensure blast chiller is used for cooling of all items as the other equipment is for holding only. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has several storage/holding coolers where they are so over filled that the air is not properly circulating, creating repeated cold holding issues. Coolers are properly working regarding temperatures of the air coming from the fans, however fans are blocked, or shelves are so full that circulation is restricted. (See #22). EHS and PIC discussed increasing deliveries to 2x per week and reducing pars for holding items. Failure to provide proper cold holding throughout facility will result in reduction of menu or requirement to add refrigeration for capacity. VERIFICATION REQUIRED |
| 44 |
0 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
Yes |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean on shelves in prep kitchen. CDI: Dishes were rewashed (see #16). |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed dish machine in execution kitchen is not currently working. Ensure equipment is repaired. REPEAT VIOLATION Currently all dishes are going to the prep kitchen dish machine. PIC stated that they have been working with the dish machine company to have it repaired but it appears the heating element/booster needs to be replaced. |
| 49 |
0 |
Non-food contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on gaskets of prep top coolers. Ensure more frequent cleaning. |
| 51 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
Yes |
No |
No |
5-205.15 Maintain a plumbing system in good repair. observed first compartment of 3-comp in execution kitchen leaking from drain pipe. CDI: PIC put in a work order during inspection. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris under and around large pieces of equipment and in hard to clean areas throughout execution kitchen. Ensure equipment is moved to properly clean floors and walls. Observed dust build up on ceiling vent in execution kitchen. |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee phone stored on prep top. |