CHEF MEGOO LLC

Violations (5)

• 12A-13-4CriticalCorrected on site

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone before handling clean utensil from dish machine. Advised operator of proper handwashing procedures. Employee washed hands.

  High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone before handling clean utensil from dish machine. Advised operator of proper handwashing procedures. Employee washed hands. **Corrected On-Site**

  High Priority

• 03G-04-5Critical

  Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

  High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above store above raw lamb. Advised operator of proper storage. Operator moved items.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above store above raw lamb. Advised operator of proper storage. Operator moved items. **Corrected On-Site**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. 1.5lbs of salmon filets Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1.5lbs of salmon filets Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

  High Priority

• 03G-50-1

  Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

  Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

  Intermediate