| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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 For more information on food storage order please visit: http://meck.co/FoodSafety. Observed crab cake dressing containing raw shell egg stored over RTE foods in walk in cooler. Observed raw lamb stored over RTE foods in walk in cooler 2. CDI, foods relocated for proper storage. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
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 cream held between 42-45 degrees F in stand up refrigerator. Observed unit froze up in back and ambient air temperature at 48 degrees F. CDI, foods recently placed in unit relocated to cool in walk in cooler. Observed stuffed olive cold held at 45 degrees F at bar cooler with date of preparation of 9/28. CDI, olives voluntarily discarded. Olives to be placed on TPHC today and added to TPHC procedures during inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P - Observed time not labeled and procedures not followed for TPHC. CDI, corrected by labeling time when TCS food items removed from temperature control and placed on line. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed lobster tail thawing under running water at 76 degrees F. CDI, lobster relocated to thaw under refrigeration. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-203.11 - Shellstock may be removed from container in which they are received and held in display container if identified as specified under 3-203.12. - Observed shellstock removed from original container but tag and tag information not retained on oysters in container. CDI, oysters voluntarily discarded. Improvement made with recording dates so points not escalated. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths used to stabilize cutting boards. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
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 several boxes of single-use containers stored in cardboard boxes on ground in storage room. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no testing device to measure high temperature dish machine. Vr required. |