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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Observed one pan parmesan cream sauce cooling in 4th floor walk in from 1240pm at 78F. CDI: Product voluntarily discarded.
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 . |
|
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 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 several items in cooler drawers above 41F including but not limited to lobster, spinach, scallops, shrimp, and pork. CDI: Scallops and shrimp voluntarily discarded. Other items rapidly cooled in the walk in as they were placed in the cooler approximately 1 hour prior. Observed pizza unit holding food items above 41F. Unit was in defrost and defrost temp got up to 62F. Items got up to 49F. CDI: Items placed on TPHC from being placed in the cooler at 3pm. Procedures already in place as these items are held on time from start of dinner service. Observed pizza sauce in reach in above 41F. CDI: Determined with PIC sauce was left on the counter. CDI: Sauce voluntarily discarded. Observed some items in prep top above 41F that was not yet placed on TPHC. CDI: Product placed on TPHC from when it was brought from the walk in at 3pm. Procedures already in place as these items are placed on TPHC for dinner service. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 no date mark on artichoke cream in prep top. Observed house made melon juice in caraf in server cooler with date of 4/10 when batch that it came from on the 4th floor was made on 4/7. CDI: Date added to artichoke cream and date corrected for melon juice. Overall facility has excellent date marking procedures in place. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed lobster bisque soup in hot well with time stamp of 3:25pm. Soup was from lunch service. CDI: Product voluntarily discarded. Observed liquid eggs held on TPHC for breakfast in walk in cooler on the 4th floor for use tomorrow. CDI: Product voluntarily discarded. REPEAT VIOLATION
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. Observed no written procedures for hot menu items or tempered steaks held on TPHC that were seen today. Items included par seared crab cakes, and soups. CDI: Procedures written by PIC.
NOTE: All TPHC labels today had a time of 3:25pm. Ensure that labels are printed when products are placed on TPHC and therefore accurately reflect what time food items were finished cooking or pulled from holding. EHS and PIC also discussed today that once a product is placed on time, regardless of it being out at room temp for less than 4 hours, it MUST be discarded. On future visits, if TPHC times are incorrect or procedures are not being followed, items will be discarded and a risk control plan and/or permit action will be required.
TPHC procedure template may be found at: http://meck.co/FoodSafety |
|
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 parmesan cream cooling in deep, full size hotel pans in the 4th floor walk in. CDI: Sauce was voluntarily discarded as it did not meet the rate. Due to viscosity of product, ensure that it is cooled in thinner pans/portions with active stirring. Observed meatball mix cooling in walk in in deep hotel pan. CDI: Mix broken up into multiple pans for rapid cooling.
Facility continues to utilize the cooling methods discussed, however additional monitoring should be done to ensure consistent results (proper portioning, stirring, etc.). Continue to use cooling logs. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes coming from the dish machine. CDI: Pans rewashed and air dried. |
|
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 gasket on right door of pizza reach in damaged. Observed pizza cooler defrost temperature causing food to go above 41F. Observed cooler drawers holding food above 41F. EHS to make long term compliance visit to ensure coolers are working properly. |
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