| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed employee making tacos without gloves. CDI had employee discard taco shells and wash hands before wearing gloves and going to food prep.
For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed back handsink without soap. CDI soap provided.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink on line used to hold and fill pitcher and handsink near dish used to fill pan for utensils. CDI items moved from sink and filled from prep or 3 comp. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
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 shellstock tags that were stored as used and not dated. verification required. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw shucked oysters above cooked octopus. CDI items relocated.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed goat cheese, carrots, broccolini, sliced tomatoes, and artichokes that were overstacked and held above chill line above 41F from since 5pm. Items moved for cooling or immediately for service. Observed marmalade, golden beets, purple beets, ricotta, eggplant, housemade ricotta, housemade burrata cream, curds, and half and half, sliced tomatoes, lettuce, carnitas, and other TCS items that were above temperature in reach ins in growler and andalo area. CDI oysters moved from reach ins to walk in and items in units placed in at 5pm placed on TPHC. Facility called refrigeration company that arrived on site to work on units. Verification required. Repeat.
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 . |
|
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
Observed anchovies (2/11 and (3/10), meat (3/14). CDI items discarded. Observed mascarpone, half and half, and heavy cream not dated. CDI dates added.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed ziploc lamb chops and burger patties in sous vide bath at 131F held on TPHC without time stamp any written procedures provided. CDI TPHC form provided and time stamp added.
Observed rendered pork that was held on the counter on cook line without time stamp. CDI time stamp added.
TPHC procedure template may be found at: http://meck.co/FoodSafety |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed beef carpaccio and Ever Pink Collins cocktail that are served with raw items and not asterisked on the menu. Verification required. |
|
27
|
0
|
Food additives: approved & properly used |
No |
No
|
Yes |
3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P
Observed facility using an approved food liquid nitrogen for sous vide burgers. Burgers are taken out of ziploc bag and placed in tray into liquid nitrogen then immediately taken to grill to be cooked to medium before service (or cooked for a couple of minutes). Addictive is approved but the process may not be allowed as stated in FDA position statement. CDI facility has voluntarily discarded remaining burgers and ceased process until further guidance provided. Will follow up with facility. Verification required. |
|
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
Observed chicken stock that was in a deep container and dropped from 134F to 99F in an a hour and a half. PIC stated they are supposed to separate chicken stock into two separate containers to cool but ice bath filled with other items. But added ice as an ingredient and an ice wand to accelerate cooling process. Observed facility with golden beets, red beats, ricotta, and burrata cream that was prepared today and covered and stacked in reach in units. CDI items uncovered. And unstacked.
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 . |