| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified manager present in establishment at beginning of inspection. PIC, Lee, is not a certified manager. CPFM arrived halfway though inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw unpackaged re-wrapped chicken stored above raw unpackaged beef in WIF. CDI - chicken relocated to bottom shelf.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various uncovered food items in walk in freezer and walk in cooler which were not in the cooling process. CDI- items covered. |
|
20
|
3
|
Proper cooling time & temperatures |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed bulk container of pork broth cooling in WIF at 54f @ 10:15 am cooling from previous day. CDI - discarded. Observed cooked noodles in colanders cooing in WIC at 83f at 10:25 am still at 83f at 11:10 am. CDI - noodles removed from colander and spread out to chill. REPEAT - full 3 point deduction. While some improvement in overall cooling processes were noted during inspection today, cooling temperatures along with cooling methods have now been out of compliance for multiple consecutive inspections. Establishment was on risk control plan after last inspection due to cooling issues. Continued non-compliance with cooling temperature standards and/or cooling methods may result in permit action. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 cooked TCS sauces at room temperature. No written procedures available for this process. CDI - Written procedures completed during inspection. REPEAT |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical with no labeling or identification on shelf at cook line. CDI - discarded. REPEAT points remain the same as no chemicals observed to be stored with food. |
|
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 deep bulk stock pot covered with lid in use to cook pork broth in freezer. Observed cooked noodles mounded into deep plastic colanders placed into bowls in WIC to cool. CDI - noodles spread out to chill, broth discarded. REPEAT - Full deduction. While overall improvement is noted in cooling methods used, cooling temperature and cooling method violations were still noted during today’s inspection. Establishment has been on risk control plan for cooling processes after last inspection. Continued non-compliance with cooling methods and/or cooling temperatures may result in permit action. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed significant damage to ceiling areas in back storage room which could allow pest and/or rain water entry. Observed multiple dead insects visible inside of ceiling light fixtures, dead insects and webbing under shelving. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various food items and additives like MSG stored either on the floor or less than 6 inches off of floor in storage rooms and in walk in freezer unit. REPEAT
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed washed and ready to eat produce items stored in direct contact with black plastic grocery bags which are not food grade materials. Store food only in contact with approved food grade materials. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths in bar area sink basin from previous day soaking in sanitizer solution less than 10ppm cl. Store wiping cloths in solution at least 50ppm cl. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use rice scoops stored in container of room temperature standing water. Do not store scoops in standing water that is less than 135f. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed packaged of single service items stored directly under visible ceiling damage with insulation and other debris hanging/falling from ceilings. Do not store single service items in areas exposed to contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Haier brand chest freezer in use for storing restaurant food items in back room. At time of inspection, EHS unable to access to determine if equipment is commercial ANSI certified or equivalent. Ensure freezer meets certification standards or remove from establishment. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulated debris and buildup on non food surfaces of equipment throughout back of house areas including shelving, ice machine lid, outsides/sides of equipment, and more. Clean to prevent pests. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed accumulated aluminum cans stored in back area behind restaurant not in enclosed receptacle. |
|
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, in WIF, 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 recyclables, empty buckets, unused items and equipment along back walkway. Remove. REPEAT |
|
56
|
1
|
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 personal beverages mixed with restaurant items in in prep area, and in various coolers. REPEAT |