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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 |
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|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee briefly rinse hands at hand washing sink with, dry hands with paper towel, and turn off handles bare handed before moving to clean facilities flooring. CDI - EHS coached food employees via demonstration; hands were wet with warm water, lathered with soap for 20 seconds, and rinsed. Faucet was deactivated by paper towel as opposed to bare hands. EHS observed effective corrective hand wash. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic to go container and some food debris (bean sprouts, onions) in front area hand sink. CDI - Proper usage of hand sinks was discussed with PIC and food employees and hand sink was taken out of service until it could be properly cleaned and sanitized.
6-301.14 Post a handwash sign at each handsink. Observed kitchen area handsink without effective hand washing signage. CDI - EHS provided effective hand washing signage in English, Spanish, and Chinese to the establishment. |
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15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered onions, beans sprouts, and garlic uncovered in WIC. CDI - PIC covered the containers of uncovered ready to eat food with available lids.
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 three (3) boxes of unwashed produce (mushrooms, peppers) stored over ready to eat foods in the WIC. CDI - Produce was moved to readily available unwashed produce section of WIC storage. EHS provided establishment with WIC storage order chart. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee using soap and water to clean bowl of stand in place mixer at meat prep sink. CDI - Bowl was removed from stand mixer and rotated to 3 compartment sink for effective washing, rinsing, and sanitizing. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
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 cooling raw chicken in the WIC with lid on. CDI - Cooling food was rotated to the walk in freezer and allowed to cool effectively. EHS provided establishment with cooling charts for prepped TCS food and 2 step cooling. REPEAT. |
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45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed approximately three (3) ready to eat sauces (bang bang sauce, ketchup) stored in previously used vinegar bottles in WIC.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately four (4) stacks of single service clam shell containers stored on the kitchen prep top with food contact surfaces exposed. CDI - single service articles were inverted to prevent contamination. REPEAT |
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