| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Through discussion, staff receive a key drop delivery when no one is on site and does not have a process to verify food is unadulterated and at 41F and below. CDI: EHS explained new requirement and ways to verify temperature. |
|
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 plan for vomit and diarrhea clean up. CDI: EHS emailed PIC a link to the state written plan and explained requirements. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
Observed employee handle raw chicken, doff gloves, don gloves then handle buns for sandwich. Then employee moved to prepping raw beef burgers. Employee never washed hands between tasks. CDI: Employee educated on when to wash hands and that when moving from raw proteins of different final cook temperatures that are less than the previous protein, hands should be washed between glove changes. Overall facility has good hand washing practices. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
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 no shell tag with pre-shucked oysters stored in cooler drawer on main cook line. CDI: Tag found and copied and placed with oysters. REPEAT VIOLATION Further non-compliance with oyster tag storage will result in permit action. |
|
15
|
0
|
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 ground beef stored over fish in walk in. CDI: Products reorganized. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several deep 1/3 pans of grits reheating in hotbox after 1.5 hours still at 67F. CDI: Item reheated to over 165F within the last 30min of 2 hours. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 Mac and cheese sauce cooling at a rate of .29F/min in walk in cooler. CDI: Product was stirred and moved the walk in freezer for more rapid cooling and cooled properly. REPEAT VIOLATION |
|
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 house made lemon curd stored at room temperature at the bar. Product is presumed to be TCS per recipe. Observed shrimp stock stored on counter at room temperature near saute station. CDI: Products permanently placed on TPHC. TPHC form filled out today during inspection. Observed blanched asparagus in cooler drawer, blanched asparagus in saute cooler, meatballs in the cooler drawer, and TCS pesto sauce in saute cooler above 41F. CDI: Items rapidly cooled to 41F. REPEAT VIOLATION |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
Yes
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no asterisk on brunch menu for “classic waffles” that is served with “2 eggs any style”. CDI: Menus corrected on line during inspection. Facility will use scan menus for brunch until new paper ones can be printed. REPEAT VIOLATION Previous violation corrected. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer dispenser and direction placard for testing etc is for Sink and Surface Cleaner/Sanitizer when dispenser is connected to quat stock solution. CDI: PIC labeled dispenser as quat. PIC will reach out to Eco Lab for updated stickers and placards. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 mac and cheese sauce cooling in a deep 1/3 pan in the walk in with no stirring. CDI: Product was stirred and relocated to the walk in freezer for rapid chilling and was rapidly cooled. REPEAT VIOLATION |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna from purveyor thawing in walk in still in ROP environment. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several containers of food on the prep line with handles down in product. CDI: Handles removed. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Containers separated. REPEAT VIOLATION |