| 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 available for drying hands at hand sink on the line. CDI: Towels were provided.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink on the line blocked by cart. CDI: Cart was relocated. |
| 13 |
0 |
Food in good condition, safe & unadulterated |
No |
No |
Yes |
No |
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed blueberries in reach in cooler with microbial growth on them. CDI: Blueberries were voluntarily discarded. Ensure that fruits are rotated properly. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
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 scallops and raw shrimp stored over ready to eat prosciutto and cheese sets in reach in cooler. CDI: Items reorganized.Observed raw tuna stored over ready to eat vegetables in reach in. CDI: Products reorganized.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready to eat produce and cheeses in walk in cooler. CDI: Items reorganized. |
| 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 quat sanitizer at dispenser of 3-comp sink at 0ppm. Quat stock bottle was empty. CDI: Stock bottle replaced. No active dishwashing occurring during inspection. All sanitizer buckets were at proper concentration. |
| 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 cooked Brussels sprouts cooling in WIC at 73F. Per chef, brussel sprouts were completed in the morning but he was unsure of what time. CDI: Product voluntarily discarded. REPEAT VIOLATION |
| 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 several items in various coolers more than 7 days old including au poivre (11/12), cauliflower mash (11/12), shrimp (11/12), lobster (11/15), and shrimp (11/15). CDI: Items voluntarily discarded. REPEAT VIOLATION |
| 24 |
1.50 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
No |
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 TCS butters that were held on TPHC last night stored in cooler from yesterday. CDI: Butters voluntarily discarded. Observed no time marked on charred lemons that were held at room temperature during service. CDI: Lemons voluntarily discarded. |
| 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 cooked Brussels sprouts cooling in large pan with product piled higher than 2 inches in pan in walk in. CDI: Product was voluntarily discarded. REPEAT VIOLATION |
| 35 |
1 |
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 raw, vacuum sealed salmon stored cold in sealed packaging. CDI - packaging opened. REPEAT VIOLATION |
| 42 |
0 |
Washing fruits & vegetables |
No |
No |
Yes |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed berries stored on line ready for use with desserts. CDI: Berries were washed and placed in a clean container. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed damaged gaskets on upright cooler at front grill line and on the main walk in cooler door. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris such as straws, papers, and wrappers around soda syrups in server hallway. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected. |