| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 no shellstock tag for oysters that were pre-shucked on 1/31. CDI: Oysters voluntarily discarded. Observed no dates on oyster tags kept within the last 90 days. Observed tags since January were not in chronological order. VERIFICATION REQUIRED |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
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 Observed parcooked chicken stored over burgers in walk in. CDI: Chicken was voluntarily discarded. Observed raw sausage and raw bacon stored over cooked potatoes in 4th floor walk in. CDI: Items reorganized. Observed crab cakes stored under raw salmon and raw branzino in the walk in cooler . CDI: Items were rearranged. REPEAT VIOLATION |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer at bar dish machine at 0ppm chlorine. CDI: All items from the bar will go through the high temp machine in the back kitchen. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed parcooked 1/2 chickens in walk in cooler. CDI: Items were voluntarily discarded. Par cooking procedure was filled out by PIC during inspection and approved by EHS. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whipped unsalted butter from yesterday held at room temperature. CDI: Item voluntarily discarded. Observed case of unsalted butter pulled from walk in this morning stored at room temperature with no concrete time of when product will be used. CDI: Product was relocated to walk in cooler. Observed portioned whipped unsalted butter in server area held at room temperature from yesterday. CDI: Product voluntarily discarded. REPEAT VIOLATION Points decreased due to unsalted butter being of little pathogenic concern compared to previous inspection violation. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 on date marking please visit: http://meck.co/FoodSafety Observed no date mark on saute station items in the walk in cooler. CDI: Items were dated for last night when they were prepared.
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 on date marking please visit: http://meck.co/FoodSafety Observed several items from more than 7 days ago in the walk in cooler including but not limited to hot pickled onions (1/23), mornay (1/22), Jalapeño relish (1/20), and artichoke cream (1/20). CDI: Products voluntarily discarded. |
|
24
|
1.50
|
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 items held on time. CDI: TPHC procedures were written during inspection. Observed no time written for burblanc, chicken sauce, or parmesan cream. CDI: Products were timed with when they were brought out at 7am. |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure on breakfast, brunch, lunch, and dinner menus. Observed no asterisk for pampered eggs on brunch and breakfast menus, for smoked salmon on brunch and breakfast menus, for flat iron wagyu on lunch menu, or for scallops on lunch menu. VERIFICATION REQUIRED REPEAT VIOLATION |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed no date on ROP short rib that was documented as done and cooked yesterday via sous vide. Product was being cut open from package when EHS arrived to facility. CDI: Requirements discussed with PIC and all bags were cut open and product was correctly date marked.
3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety Observed ROP chicken and ROP beef in walk in cooler and walk in freezer from 1/22 and 1/20 respectively. CDI: Products were voluntarily discarded. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles at dessert station with no label. CDI: Products were identified and labeled as oil, vinegar, and syrup. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored as clean. CDI: Items rewashed and properly air dried. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips available for bar dish machine. VERIFICATION REQUIRED |