| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 4 shellstock tags for mussels did not have dates last shellstock was sold on them. Put date on each shellstock tag once bag or container is empty and keep at establishment for at least 90 days. CDI - PIC educated on requirement. 0 pts. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 grouper stored on shelf above ready-to-eat dried meats in walk-in cooler. Container of Caesar dressing made with raw egg stored above pans of soup in walk-in cooler. Do not store products containing raw animal foods above ready-to-eat foods or unwashed produce/vegetables. CDI - Food storage order corrected during inspection. 0 pts. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Alfredo sauce in steam table measured 115-145F after reheating. Reheat leftover TCS foods to at least 165F within 2 hours prior to hot holding. CDI - Alfredo reheated on stove top to 175F. |
|
22
|
0
|
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 . 2 containers of garlic butter stored out of temperature control since yesterday and measured 70F. CDI - Garlic butter discarded. 0 pts. |
|
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 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 . Pan of fries from yesterday in walk-in cooler were not date marked. Cooked mushrooms, cooked chicken, and ham were not date marked in sandwich cooler. TCS ready-to-eat foods must be date marked if held for 24 hours. CDI - Dates placed on items by PIC. // 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 . Container of pickled vegetables were prepared on 4-14 and had not yet been discarded. CDI - PIC discarded pickled vegetables. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No consumer advisory on brunch menu. Brunch menu has eggs included in several options on menu with ability to order them undercooked. VR - Verification required within 10 days that establishment has added consumer advisory to menu. |
|
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. Raw grouper completely thawed in walk-in cooler was still in vacuum package. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - PIC slit bags during inspection. 0 pts. |
|
37
|
0
|
Food properly labeled: original container |
No |
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. Bottles of oils and containers of salt were not labelled. Label all food that is not easily identifiable. 0 pts. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. 1 cut avocado in sandwich cooler still had sticker on husk. Employee observed cutting mushrooms straight out of box without washing. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle in ice machine laying in ice and ice scoop laying in ice in ice bin. Handles of utensils must not contact the food or ice. |
|
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. Torn gasket present on walk-in cooler door and upright cooler/freezer door. Gasket missing on 1 refrigerated drawer unit. Repair/replace listed equipment. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster is missing lid. Contact landlord to replace dumpster. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage in dish machine area. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored above mayo buckets in cooler. Store employee food in a separate area, such as the bottom shelf. 0 pts. |