|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in the dish area. CDI: Papertowels provided. REPEAT VIOLATION
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the dish area blocked by items such as gloves and a sanitizer bucket. CDI: Sink was unblocked.
NOTE: Dish area was not yet in use for the day. No employees were in this area. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock container had been split and the container in the reach in did not have a tag.CDI: Tag was copied and added to the container in order to maintain source and identity. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 Foie gras stored over steaks in walk in cooler. CDI: Items were rearranged. REPEAT VIOLATION Significant improvement from previous inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed lobster bisque and mashed potatoes from the line last night above 41F. Observed lobster bisque in deep plastic containers and gratin sauce in deep plastic container cooling in walk in from last night still above 41F. CDI: all items voluntarily discarded. |
|
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 cooked beets (11/27) and ranch dressing (11/23) made in house from more than 7 days ago. CDI: Items voluntarily discarded. Overall facility has a great date marking system in place. |
|
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 unlabeled spray bottle with yellow chemical in it. CDI: Product labeled as sanitizer. Observed blue liquid (identified as windex) labeled as peroxide sanitizer at the bar. CDI: Bottle was emptied, and cleaned. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed lobster bisque and gratin sauce cooling in walk in cooler in deep plastic containers. Observed lobster bisque and mashed potatoes from the hot line last night cooling in deep pans while tightly packed together. CDI: Items voluntarily discarded. EHS discussed proper cooling methods with staff. |