| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 no written procedures. CDI, EHS educated PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at men’s employee restroom and women’s guest restroom. CDI, paper towels provided. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
Repeat: 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 no date mark on shell stock tags. PIC acknowledged that facility has not been compliant with date marking. EHS and PIC discussed possible solutions. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed frozen raw beef, frozen raw bass, and frozen raw pork stored together without separation or barriers at reach in freezer. EHS advised PIC on storage order. CDI, PIC had employee re-organize reach in. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine hot sanitizing temperature at 131F. PIC called technician to service equipment. CDI, technician repaired equipment during inspection. Observed hot water sanitizing temperature at 160F by end of inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean at multiple dry storage racks. CDI, all items removed for Wash/Rinse/Sanitize. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed macaroni and cheese sauce and lobster stock cooling at slow rate. CDI, ice added to ice bath and relocated to walk in cooler. Observed French onion soup and clarified butter cold holding above 41F after cooling overnight. CDI, items discarded by PIC. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding below 135F. Employee states item was cooked about an hour ago. CDI, item reheated to 165F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cherry tomatoes, Cajun butter, cooked crab meat, and chopped Brussel sprouts cold holding above 41F at reach in coolers. CDI, items discarded by employee. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
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 no date mark on cooked shrimp, hard boiled eggs, and chopped Brussel sprouts at reach in cooler. Observed employees date marking various foods throughout the kitchen upon arrival. PIC states items are held for no more than 3 days. CDI, items date marked. EHS advised PIC to educate employees on date marking procedures. |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed macaroni sauce and lobster stock cooling without monitoring temperature and no active stirring. CDI, ice added to ice bath and placed in walk in cooler. PIC designated employee to monitor cooling process. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout back kitchen area. PIC states eco lab is contracted for pest control. PIC states that facility is aware of pest issue and is planning to increase visits from eco lab. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils stored in soiled plastic container. CDI, items removed and container replaced. |
|
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 ice build up at walk in cooler. PIC states facility is waiting for technician to service equipment. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilets at employee restrooms. Need cleaning. CDI, PIC designated employee to immediately clean restroom. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken/missing tiles at back dish area and front grill area near ovens. Need repaired. |