| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 vomit kit/plan/poster on site. CDI-EHS sent over information. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
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 raw, frozen oysters in the shell, being thawed and used with no tag saved. The tag was neither on the container in the prep unit or the old ones were not saved. PIC explained they thought they only had to save the tags for fresh. EHS showed them where the tags are and they will be saving them from now on. EHS also explained they must have the tag follow the container, it must have a label that it corresponds to and is not commingled. The fresh tags they do have is not in chronological order. REPEAT. VR REQUIRED 2/17/2022 |
|
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 raw shrimp behind RTE eggs in the prep unit. CDI-PIC put eggs in the back
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 raw chicken behind raw squid in the prep unit top, CDI-PIC moved chicken to the front. |
|
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 a very large metal pot with the jumbo soup at 55F from 2/3. PIC said they had used it this morning around 11am and put it back in the WIC. CDI-PIC voluntarily discarded due to temperature abuse. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marninara at 107F in a HH unit. CDI-PIC voluntarily discarded. REPEAT. |
|
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. Observed garlic in oil on the cooking cart at 56F. PIC said this is fresh garlic but they use oil on the spoon they grab it with, and they have margarine right in front of it, which could be causing the oil to get into the fresh garlic. Observed piece legs sitting in a bowl above other containers of crab and crayfish, making these pieces double stacked and they temped at 46F. CDI-PIC voluntarily discarded and moved the garlic to the other side of the cooking cart. Crab legs were brought out at 11am and PIC moved them back to the WIC to cool. |
|
33
|
0.50
|
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 a very large metal pot with the jumbo soup at 55F from 2/3. PIC said they had used it this morning around 11am and put it back in the WIC. PIC voluntarily discarded due to temperature abuse. REPEAT. VR REQUIRED 2/17/2022 |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two knives stored beside the prep unit, in between the wall and the prep unit. CDI-PIC took these to be W/R/S. |
|
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 machine not working. |