| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at oyster bar handsink. CDI: Soap Provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at oyster bar handsink, dish area handsink, or Caroline’s line handsink. CDI: Paper towels provided.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at oyster bar handsink. CDI: Sign provided. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a couple of dead clams stored with clams in cooler drawer for service. CDI: Dead clams were discarded. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
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 shucked oysters with no tag. CDI: Tag was located and moved to the shucked pan. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed berries stored over ready to eat items in reach in at the bar and in bar walk in cooler. CDI: Items reorganized. REPEAT VIOLATION
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 tuna stored behind lettuces in cooler drawer on Caroline’s line. CDI: Items reorganized. REPEAT VIOLATION |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety Observed facility could not find non-continuous cooking procedure during inspection. Observed non-continuously cooked food items were not properly labeled. CDI: Items had been documented with cooking date, time, and temps. Items were properly marked with appropriate label during inspection. EHS and PIC of banquet area discussed that when items are cooked in large batches but will be finished off at different times the items need to be separated out on the cooking log. (Ex; 8 pans cooked for 3 different BEOs then there should be 3 separate lines on the cooking form so that each BEO and final cook temp can be tracked.) REPEAT VIOLATION Note: EHS had approved application prior to today, however a new one was filled out as the original could not be located. Photo attached. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed crab puppy mix cooling at a rate of 0F/min in prep top. CDI: Product was placed on TPHC for today as EHS had watched product come to the line at 330pm. TPHC form filled out. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 dessert cooler with meat and cheese boards and grit cakes holding food above 41F. CDI: Meat and cheese boards voluntarily discarded as they were prepared yesterday. Grit cakes were moved to walk in as they were prepared less than 1 hour prior per PIC. REPEAT VIOLATION |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed brisket burnt ends in banquet walk in cooler from 1/30/22. CDI: Product voluntarily discarded. Observed sauces pulled from freezer with November 2021 dates that PIC stated were pulled from frozen yesterday. CDI: Items were voluntarily discarded. Observed turkey salad mix with a date mark of 3/4/22 when the original turkey was cut/prepped on 2/27/22. CDI: Product was properly dated for 2/27. REPEAT VIOLATION |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure or asterisking of oysters served raw on daily oyster menu. CDI: Menu corrected. REPEAT VIOLATION
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no asterisks for several raw items on main menu. Observed no disclosure statement. CDI: New menus were approved by EHS in early February, and had been ordered, however GM stated that facility is undergoing corporate price changes so menus have been delayed beyond the initially promised date of “by March” as EHS had been previously told. GM stated that the new menus should be in house by next week. |
|
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 spray bottle with orange chemical at the bar that had no identification. CDI: Product was discarded. |
|
33
|
0
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . observed crab puppy mix cooling in prep top. CDI: Product was moved to TPHC. See #20. Observed salmon dip in walk in cooling in deep covered container. CDI: Product was spread out into a thin sheet pan and rapidly cooled. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine dish machine at the bar. CDI: Test strips were provided. |