| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
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 some shellstock tags with no last sale date recorded. VERIFICATION REQUIRED REPEAT VIOLATION |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
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 foie gras stored over ready to eat items in the walk in. Observed raw tuna stored over cooked shrimp and lobster in the reach in. CDI: Items were rearranged. REPEAT VIOLATION |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese sauce that after 2 hours and 40 min of reheating was still below 165F. CDI: Product was voluntarily discarded. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 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 lobster bisque cooling at a rate of .2 F/min and onion soup cooling at a rate of .2F/min in the walk in cooler. CDI: Products were relocated to shallow hotel pans and cooled in the freezer with stirring to reach 70F at 2 hours. EHS and PIC discussed proper cooling methods. REPEAT VIOLATION |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 some TCS sauces (hollandaise, bearnaise, etc) held below 135F. CDI: Product was placed on TPHC today. EHS emailed PIC the TPHC template to be filled out. VERIFICATION REQUIRED. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
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 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 several items holding above 41F held in ice baths. CDI: EHS explained how to properly make ice bath. Ice baths corrected and items were chilled to below 41F. Observed butters for bread service, and steaks held out at room temperature. CDI: Product was placed on TPHC today and marked. EHS emailed the TPHC template to the PIC. VERIFICATION REQUIRED |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 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 marks on several items throughout facility in walk in and reach ins including but not limited to cheese sauce, asparagus, cooked lobster, housemade blueberry jam, corn souffle, spinach, creamed spinach, brussel sprouts, and tuna. CDI: All items that were made in the past two days were dated. Items that were made more than 2 days prior were voluntarily discarded. Observed cooked mushrooms from 3/14, and ricotta from 3/18. CDI: Items voluntarily discarded. REPEAT VIOLATION |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 French onion soup and lobster bisque cooling in the walk in cooler in deep, plastic containers. CDI: Items moved to metal hotel pans in the freezer for rapid cooling. REPEAT VIOLATION |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in reach in cooler while still in ROP environment. CDI: Tuna was cut open. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on line reach in cooler and gasket on main walk in cooler are damaged. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed spray arm down below flood rim of sink at the dish area. Repair or replace spring to maintain air gap. PIC stated that plumber was here prior to service today and purchased a new spray arm to be installed. However plumber did not have time to turn off the water, get it fixed, and turn water back on before service. Plumber will return tomorrow to fix the issue. |