| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety
Observed new employee health policies not yet in place. CDI - left PIC with new employee health forms. Be sure to have each employee read, understand, and sign new forms. |
|
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 V&D clean up procedure in place, as required by new rules. CDI - left written plan with PIC. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 several oyster tags saved properly but not dated as to when the last piece was sold or served. It appears dating was done up until several weeks ago. VR - verification required. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the food contact surfaces of equipment and utensils used with TCS foods as required to avoid contamination. P
Observed soiled equipment stored as clean - plastic containers, immersion blender, dicer. CDI - all sent back to dish to be rewashed, rinsed, and sanitized.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machine in need of better cleaning. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
Yes |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed mac and cheese measuring 94F after reheating and corn soufflé measuring 126F after reheating. Both were being placed into hot holding. PIC had employees remove items and continue reheating until 165F was reached. VR - verification required. |
|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
Yes |
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 jambalaya cooling overnight in walk in cooler and still measuring as high as 63F in some places. PIC voluntarily discarded jambalaya. VR - verification required. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P
Observed several items in cold drawers holding above 41F and several containers of house made honey butter (with unsalted butter) holding at room temperature and measuring 69F. All items above 41F were voluntarily discarded by Chef. VR - verification required. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with the start time or discard time. All food not sold by the end of 4 hours shall be discarded. -P/Pf TPHC procedure template may be found at: http://meck.co/FoodSafety
Observed some items being held on Time as a Public Health Control with 4 hour marking but no written procedure could be found. Written procedure template sent to PIC. VR - verification required. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed lunch and dinner menus with many items marked as being offered raw or undercooked; however, Chef and front of house manager confirmed that they were all fully cooked with the exception of oysters and some beef dishes. Menus must be corrected so that items disclosed as being offered raw or undercooked are actually offered that way. VR - verification required. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 large container of jambalaya cooling from yesterday in walk in cooler and measuring 63F. Chef voluntarily discarded product and when it was remade, showed that he was using a very large ice water bath to cool quickly. VR - verification required. Will return to see how new process is working out. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Upon arrival, observed shrimp being thawed in a perforated pan under running water measuring 73F. CDI - PIC changed pan to allow water to overflow and then removed shrimp to cold holding equipment as it had already thawed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet nested plastic containers.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Upon arrival, observed employee towel drying large plastic tub before using it to store raw produce. |
|
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 a few split gaskets. |