|
14
|
1
|
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 shucked oysters with no tag. CDI: Tag was located and moved to the shucked pan. Observed 3 tags from March with no date written. CDI: PIC was able to pull sales tickets from that day (only day with no tags) and confirm oysters were sold that day. observed no tag in pan of mussels. PIC stated the mussels were the same bag as the ones adjacent. EHS and PIC discussed that tags must remain with products when transferred to secondary containers. CDI: Mussels voluntarily discarded. REPEAT VIOLATION |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 salmon dip at 44F in a deep covered container cooling in walk in with 1 hour left to get to 41F. CDI: Product was moved to sheet pans, uncovered and was verified at 41F at the end of the 4 hour period. Observed canned garbanzo beans cooling in the banquet walk in at 63F after an indeterminate amount of time. CDI: Product voluntarily discarded. REPEAT VIOLATION
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 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 tortilla soup cooling in the banquet walk in at 103F after an indeterminate amount of time. CDI: Product voluntarily discarded. |
|
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 halibut in prep top above chill line holding above 41F. CDI: Halibut rapidly cooled in walk in to 41F. Observed watermelon puree at the bar holding above 41F. CDI: Product was rapidly chilled by adding more ice to the drink well. REPEAT VIOLATION Some improvement as facility overall has good practices in place regarding routinely verifying temperatures and storage of products. |
|
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 soup from 5/16 and salmon from 5/17 in banquet walk in. CDI: Products voluntarily discarded. Observed watermelon puree at the bar dated 5/24 when the product was prepared 5/20, per back up in walk in cooler. CDI: Date corrected.REPEAT VIOLATION
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 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 prep top with TCS items with no date marking in units. Some items had back ups in the walk in. CDI: Items with back up in the walk in were dated. Items from different batches than in the walk in or with no batch to trace to were voluntarily discarded. Observed no date mark on container of lettuce. CDI :Lettuce was determined to have been cut yesterday. Product dated. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety observed no written procedure for mignonette. CDI: Procedure written. Product was properly time stamped. |
|
33
|
0.50
|
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 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 tomatoes, sandwiches, tabouleh, and chicken cooling in the banquet walk in while tightly covered. Observed tortilla soup cooling in walk in while tightly covered. CDI: Items were voluntarily discarded except tomatoes which were prepared less than 4 hours prior. Tomatoes rapidly cooled. Observed salmon dip in walk in cooling in deep covered container. CDI: Product was spread out into a thin sheet pan and rapidly cooled to 41F by end of 4 hours. Observed cut lettuce cooling in walk in while tightly covered in a deep container. CDI: Product was uncovered and rapidly cooled to 41F. REPEAT VIOLATION |
|
35
|
0
|
Approved thawing methods used |
Yes |
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 salmon in walk in still in ROP environment. CDI: Salmon was cut open. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoop stored in water on the counter. CDI: Scoop removed from water. |