| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed adjusting glasses with gloved hands and did not wash hands before continuing to prepare fennel. CDI - Employee instructed to wash hands and did so correctly. 0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Handsink at bar was being used as a dump sink. Only use hand sinks for hand washing. CDI - PIC educated on handsink use. 0 pts. |
|
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 Container of mussels was missing a shellstock tag. PIC stated a batch of mussels was split up and the tag was with the other container. CDI - Mussels placed in 1 large container to keep the tag with all the mussels. REPEAT. Kept at half credit due to all tags kept for 90 days having dates on them. |
|
15
|
1.50
|
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 Raw ground beef stored on shelf above raw seafood in walk-in cooler. Do not store comminuted beef above raw seafood. CDI - Raw beef moved to bottom shelf. //
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 Pan of raw tuna observed above a container of cooked shrimp in the walk-in cooler. Raw halibut container stored directly on top of container of hush puppy batter. Do not store raw animal foods above cooked or ready-to-eat foods. CDI - PIC corrected storage order during inspection. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Clam chowder is soup well at 126F. TCS foods in hot holding shall be at least 135F. Clam chowder reheated to above 165F. 0 pts. |
|
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 . Bottle of buttermilk ranch dressing measured 56F in sandwich cooler top. TCS foods in cold holding shall measure 41F or less. CDI - Ranch placed on TPHC by PIC and will be discarded within 6 hours of when it was taken from walk-in cooler. REPEAT |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Grits, cooked brisket, and pimiento cheese fritters were on TPHC and were being held for 6 hours. These items were all above 70F and stored at room temperature. TCS foods must be 70F or less to use 6 hours in lieu of the 4 hour hold time. CDI - PIC corrected time stamps to a 4 hour hold time. // 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Egg yolk vinaigrette, tomato jam, and buttermilk ranch were missing TPHC labels at 4:20PM. PIC stated items were brought out at 4PM. CDI - PIC placed TPHC labels on items. REPEAT |
|
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 . Container of thick crab hush puppy mix was cooling in walk-in cooler at 56F at 4:30PM. PIC stated it began cooling at 2:30PM. CDI - Hush puppy mix moved to several sheet pans and placed in walk-in freezer to chill rapidly. Crab hush puppy mix measured under 41F at 6:30PM. REPEAT. Kept at half credit due to improvement overall from last inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. PIC wearing watch on wrist while handling food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of clean pans and containers stacked while still wet. Allow utensils to air dry before stacking. 0 pts. |