| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at rear sink upon arrival. CDI- Paper towels were provided during the inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 lettuce and raw ground beef not cooling at a fast enough rate. Lettuce dropped a total of 2.8F in 29 minutes and ground beef dropped a total of 0.1F in 21 minutes. CDI- Foods were broken down in to smaller portions and vented to meet cooling.
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 rice inside of the walk in cooler only drop 3.5F in a time period of 22 mins. In order to meet cooling rice would have to drop a total of 11.88F. CDI- Rice was placed in shallow sheet pans and vented to allow foods to cool at a faster rate. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken beside the fryer in a pan at a temperature of 130F. Chicken was reheated during the inspection up to 187.3F. No point escalation due to improvement |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such a chicken, egg rolls, chicken, lo mein, and tofu all above temperature threshold. See temperature chart. Items above 45F were discarded unless food was recently prepped. Foods in between the range of 42-45F were cooled using the walk-in cooler. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed some domestic use pest sprays stored inside of dry storage area.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser without label present during the inspection. CDI- Degreaser was labeled during the inspection. |
|
33
|
1
|
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 rice cooling in deep metal pan in the walk in cooler. CDI: rice separated into shallow and thin sheet pans to cool quickly. Observed items such as lettuce and ground beef also cooling tightly wrapped. CDI- Removed wrap during inspection and broke foods down in to smaller portions. REPEAT VIOLATION -1- |
|
37
|
0
|
Food properly labeled: original container |
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 salt, sugar, and msg placed in secondary container bar cart by the wok area without labels attached. Items had recently been replaced.CDI- Labeled during the inspection. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C)
Observed live and dead roaches in dry storage and dish area. be vigilant in efforts to further control the spread of pests. Pest control was here the day before yesterday. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 a box of string beans and sweet and sour sauce stored on the ground inside of the walk in cooler. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
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 single service clam shell trays stored open ended. Ensure that these items are stored inverted to prevent possible environmental contamination such as flies landing inside trays. CDI- Trays were inverted during the inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed hand washing sink in the back of the house with hot water handle not working. Repair as needed to provide hand washing accessibility. |