| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC not ensuring rules for food safety are being met. EHS observed various repeat risk factors out of compliance during inspection that are responsibility of the PIC including improper hand washing practices and improper cooling. CDI by education of PIC. EHS discussed with PIC the responsibilities set forth in food code. REPEAT |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI by education of PIC. Written procedures provided during inspection. 0 point deduction. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
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. Observed various employees wash hands and not follow proper procedures including not using soap, not scrubbing for 15 seconds, not drying with paper towel (which was fully stocked), and turning off faucets with freshly washed hands without use of a barrier before drying hands. CDI - EHS discussed hand washing procedures with PIC who directed employees to re-wash hands using proper procedures. EHS also provided additional hand wash sign with printed procedures as visual aid at hand sink. REPEAT
2-301.15 Only wash hands in handwashing sink. -PF. Observed employee enter kitchen and “wash” hands in 3 part sink and then return to food service duties. CDI - EHS discussed with PIC who directed employee to wash hands only in hand washing sinks. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 bulk unwashed produce stored directly above prepared and ready to eat foods in walk in cooler. CDI - PIC re-organized to move unwashed produce away from ready to eat foods. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cut lettuce in WIC and in flip top, cut cabbage and sprouts both in flip top units all ambient cooling from preparation this morning at improper rates. See chart. CDI - lettuce in WIC spread into shallow pan, lettuce, cabbage, and sprouts relocated to WIC to quickly chill. EHS verified cooling at proper rate by end of inspection. REPEAT
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed bulk container of pork broth cooling in WIF at 53f @ 10:55am still at 50f @ 11:55am. Observed cooked rice “porridge” and chicken stock in bulk containers in WIC both at 42f cooling from previous day. All other TCS foods in WIC holding below 41f. CDI - rice and chicken stock discarded. Pork broth divided into smaller containers to quickly chill. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed container of fish sauce labeled “refrigerate after opening” holding at room temperature along with various house made sauces that use the fish sauce as ingredient holding at room temperature. CDI - products discarded. REPEAT - significant improvement noted in cold holding. All equipment operating as designed and TCS foods overall maintained below 41f. No point escalation. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 on date marking please visit: http://meck.co/FoodSafety. Observed multiple cooked meat products and prepared food items in line flip top cooler with no date marking present. CDI - items prepared prior day date marked, other items discarded. REPEAT |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed establishment is using TPHC procedures for holding noodles at cook line. No written procedures available for this process. CDI - Written procedures completed during inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed various cleaners, air fresheners, and other chemicals stored on countertop immediately adjacent to food being prepared and directly above bulk dry goods in side room. CDI - chemicals relocated away from food.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medications stored with restaurant food in dry storage area and on shelf in food prep area. CDI - medications removed to employee area REPEAT |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed various prepared produce items ambient cooling either in deep pans sealed with plastic wrap or cooling directly in flip top portions of service units. Observed deep bulk stock pots used to cool various broths, stocks, rice, and other foods. CDI - produce uncovered/spread onto shallow pans and/or placed into WIC to chill. Stocks discarded or divided into smaller portions to cool. REPEAT
Cooling methods have been noted as non-compliant on multiple health inspection reports. Establishment is placed under risk control plan during inspection today for cooling methods. Continued non-compliance with cooling method standards may result in permit action. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-306.12 (A) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays with proper utensils, original containers designed for dispensing, or individual packages or portions. Observed chili oil in container with lid and spoon placed onto individual table tops for service. Oil remains on table for multiple seatings and is used repeatedly by various guests. Oil must be in dispensing type container like other table top condiments in use (squirt bottle, shaker, etc.) or must be be served to customers in a way to prevent contamination (single serve portion cups, condiment bar with sneeze barrier, etc.)
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened bag of rice stored on floor in outdoor storage area. Observed blue Lowe’s paint bucket holding coffee beans stored directly on floor in side room. Store food only in food grade containers and at least 6 inches off of the floor. REPEAT |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food wearing watches and bracelets on wrists. Remove watches and jewelry from arms when handling food. REPEAT
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers portioning food and handling open/uncovered food with no hair restraint. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 buildup on floors under/behind equipment in back of house areas and in storage room. REPEAT
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed accumulated litter, unused items and equipment along back walkway. Remove. REPEAT |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belonging along with personal food and beverages mixed with restaurant items in dry storage, in prep area, and in server area cooler. REPEAT |