|
2
|
0
|
Certified Food Protection Manager |
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 that there is no person in charge that is deemed a certified food protection manager or the certified food protection manager certificate is deemed not to be from an accredited program. EHS elected to not take points at this time due to PIC, Brian Michelotti, showing reservation confirmation (dated 11/09/2021) that he is scheduled to take the ServSafe managers course on 11/13/2021 at 6:30pm. PIC present during inspection was able to answer all 17 questions during the routine inspection. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster and employee reporting agreement form, but PIC was unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI - EHS educated PIC on the updated BIG 6 reportable illnesses and provided hard copies to PIC of the updated Employee Health Acknowledgment form in English and Spanish. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed establishment without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review. |
|
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 one out of 20 plus shellstock tags recorded without the date on the tag when the last shellstock from the container was used. CDI- PIC and owner went through documents (receipts and records) and added date (10/2). |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a bowl of scallop salad cold holding in display case above 41F. PIC stated he expected all TCS food items in the display case to be at 41F or below. During discussion, PIC stated the product was made around 10:30-11am and was placed in the unit 20 minutes prior to EHS arrival (approximately 11:50 on 11/12). CDI- PIC voluntarily placed the food items in the blast chiller which reached below 41F within 5 mins. EHS suspects this is a cooling methods issue and discussed cooling parameters and methods with PIC. All other TCS food items were measured at or below 41F. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
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 on date marking please visit: http://meck.co/FoodSafety Observed several containers of cooked and frozen fish, lobster and shrimp stock without date mark labels in customer self service reach-in freezer. Observed pre-cooked and formed crabs cakes in display case that were opened or prepared and held more than 24hrs without date mark labels. PIC stated the stocks were cooked and frozen on Tuesday, November 9th. EHS allowed PIC to backdate stocks and crab cakes. Verification visit no later than 11/19 to verify date marking system has been implemented at display case and customer self service coolers/freezers. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 (B) (1)-(4) Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed fish, shrimp and lobster stocks made and packaged in the establishment not labeled. The food items are located in the freezer accessible to customers. PIC stated and showed that the owner has purchased a label marker, but is in the process of learning the device so that it will print the labels for each food items. Immediately create labels and place on each food item packaged on the premises for customer self service.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed fish, shrimp, and lobster stocks made and packaged in the establishment not labeled with customer self service. The labels shall include any of the following major food allergens that are ingredients to the stocks: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybean, and sesame. Verification visit no later than 11/19 to verify all food items packaged on the premises for customer self service are properly labeled. EHS instructed PIC to keep the products behind the counter until labels are created and provided on each product. Feel free to email inspector a copy of the labels prior to review. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use cutting knives at prep tables stored in water/sanitizer at 67F. EHS discussed proper storage of in-use utensils which are mentioned above. REPEAT |