| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in the dish area or on the front line. CDI: Papertowels provided.
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump chlorine chemical bottles down the handsink to dispose of chemical. Observed line handsink blocked by hose and several chemical bottles stored in the sink and by a ice bin in front of the sink. CDI: Sink area cleaned. |
| 15 |
3 |
Food separated & protected |
No |
No |
Yes |
Yes |
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 steak and raw burgers stored over RTE lobster and crab cakes. Observed raw burgers stored over salmon in walk in. CDI: Items were rearranged. REPEAT VIOLATION |
| 16 |
0 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
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 dish machine in the kitchen at 10ppm chlorine. CDI: All glassware will be taken to the larger dish machine for walking. ECOlab was called and will respond tomorrow. Ensure machines are checked daily to verify that dishes are being properly washed, rinsed, and sanitized. |
| 20 |
3 |
Proper cooling time & temperatures |
No |
No |
Yes |
Yes |
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. 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 au jus cooling at a rate of .035F/min. CDI: Product moved to freezer and active stirring. REPEAT VIOLATION |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
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 . Observed butters for steaks held out at room temperature. Observed blue cheese stuffed olives at the bar holding at 45F. CDI: Product was placed on TPHC today and marked. REPEAT VIOLATION Some improvement from previous inspection. |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
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 ricotta from 4/30, house made blue cheese dressing from 5/1 in reach in. CDI: Items voluntarily discarded. Observed several items pulled from the freezer but with no pulled from frozen(PFF) date and the original prep date was more than 7 days prior. CDI: PFF date added as all items were from within 2 days. REPEAT VIOLATION
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 no date marks on several items throughout facility in walk in and reach ins including but not limited to ricotta, Cream cheese, macaroni, romesco, cooked lobster, goat cheese, lettuce and tomato sets, and au gratin potatoes. CDI: All items that were made/opened in the past two days were dated. Items that were made more than 2 days prior were voluntarily discarded. Future violations of date marking will result in items being discarded as well as a risk control plan and/or permit action. |
| 25 |
0 |
Consumer advisory provided for raw/ undercooked foods |
No |
No |
Yes |
No |
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on bar menu “burger of the month” that PIC stated is offered undercooked. CDI: Facility advised all staff during inspection that the “burger of the month” will be served at 155F and above only. |
| 33 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 . Observed au jus cooling in the walk in cooler in deep, plastic containers. CDI: Product moved to the freezer for rapid cooling. REPEAT VIOLATION |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
Yes |
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. Observed salmon thawing in walk in cooler while still in ROP environment. CDI: Salmon was cut open. REPEAT VIOLATION |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
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 unlabeled squeeze bottles on back cook line. CDI: Bottles labeled. |
| 39 |
0 |
Contamination prevented during food preparation, storage & display |
No |
No |
Yes |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 steaks stored directly on shelving in reach in cooler on the line. CDI: Steaks voluntarily discarded. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed gasket on main walk in cooler is damaged. CDI: EHS viewed invoice for purchase and installation. PIC stated that they are waiting on the company to provide an install date. Observed shelving in low boy reach in cooler on the main line beginning to chip and rust. REPEAT VIOLATION Progress made on issues from previous inspection. |