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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 |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed employees shucking oysters, handling seaweed, garnishes, and cooked product with bare hands. CDI discard and wash and glove. |
|
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 Observed raw salmon above frozen crinkle cut fries in reach in unit. CDI items reordered. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 sandwich prep unit that was holding TCS items with ambient air of 56F. CDI emergency TPHC used for prep unit and items just prepared placed in walk in for cooling. (Check Temp chart) Verification required. Observed seaweed that was rehydrating at room temperature. CDI item moved to process and fry for service. |
|
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 . Observed mash potato, mise en place containers of book choy mix, kale mix, and Napa cabbage mix items that were not dated. CDI dates
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 . Observed PIC with burrata dated 1/19 and tomato sauce from 1/27 PIC stated they dated product when they bought it and not when they opened. Date marking system does not follow initial start date as other items in facility. CDI proper date added. Observed oat milk (1/24), pickled green onions (1/29), grits (1/29) and blanched mushrooms from 1/31. CDI items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 Observed facility with raw/undercooked NY Strip, shellstock, tuna, and hamachi that was not denoted on the menu as undercooked. Verification required.
Needs “ Items can be cooked to order” “ Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.” |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 mash potatoes and sweet Mash potatoes in an ice bath cooling and no active monitoring to ensure product is dropping or new ice added when when melted. CDI items uncovered ice added. Suggest agitating product. Observed mise en place kale mix, Napa mix, and book choy mix in stacked covered containers placed in reach in unit to cool. PIC stated items should be at temperature prior to storing. CDI items uncovered and placed on sheet pan in walk in to cool. Observed covered tomato puree in reach in unit at 54F. Once PIC saw the temperature immediately placed item in an ice bath. Suggest facility check temperatures of ambient and hot food prep to monitor temperatures are dropping within adequate time frame. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed family meal items and personal drinks stored with food for the facility. Suggest designated one area for drinks and food. |
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