|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 cartons of eggs stored on bottom shelf of walk in cooler, directly above a container of Pico de galo that was stored on the ground in the walk in cooler. CDI- PIC removed Pico from floor, moved to shelf with other ready to eat foods. REPEAT. |
|
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 1x container of lobster meat marked 5/22 to 5/28, had exceeded 7 day limit. Observed 1x container of roasted red peppers date marked 5/19 to 5/26, exceeded 7 day limit. CDI- products voluntarily discarded. REPEAT. Note: points de-escalated as EHS has observed significant improvement since previous inspection. EHS found that all products were properly labeled, only observed 2x containers in facility that had exceeded limit. EHS observed that a consistent date marking system is utilized by all employees, employees must discard products when limit has been exceeded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in spray bottles, used for food contact surfaces in kitchen (cutting boards, prep surfaces), around 200ppm. EHS explained that proper concentration is between 50-100ppm for chlorine sanitizer, demonstrated proper concentration on test strips. CDI- bottles diluted, made to proper concentration during inspection. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen lobster meat thawing in prep sink with running water, running water is >70F due to seasonal rise in ground water temperature. CDI- lobster meat removed to thaw in walk in cooler. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x container of Pico stored on the floor in walk in cooler. REPEAT. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service/single use articles stored in covered plastic containers, stored in outside storage shed that is not sealed, exposed to environmental contamination with openings. REPEAT. Note: points left at half demerit, since previous inspection facility has attempted to seal outside storage area, has provided covered plastic containers for single-use/single-service articles. EHS explained that even with covered containers, this area cannot be used to store any food products or single-use/single-service articles. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual colored cutting boards (red and green) that were scored, no longer smooth and easily cleanable. |
|