| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety.
Employee Health Policy on site is missing the 2nd type of Salmonella. Left handouts in 3 languages and emailed an updated policy. |
|
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. Discussed need for plan and left handout and emailed plan. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed multiple employee beverages stored next to nuts and single service articles. Moved to bottom shelf without direction. This is a repeat violation. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees put on gloves without first washing hands. Stopped each and directed to wash hands before putting on gloves. They complied. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee on line grab vegetables with bare hands and a pre-cooked egg roll. All were cooked in wok or fryer to above 165F before served to customers. Observed dumpling maker handling product with bare hands. Stopped, washed hands, donned gloves, and then began rolling again. These will be frozen and then are cooked to above 165F for customers since the middle is raw meat.
Point value has changed so even though this is a repeat violation, points were not escalated. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink across from 3 compartment sink with a large plastic wrap container stored on it. Moved wrap container upon direction. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee making dumplings with raw meat and then go to spread cooked noodles out on a sheet pan with same pair of gloves. Immediately stopped. Directed to remove gloves, wash hands, and put on new gloves. He complied. |
|
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 pooled eggs sitting out on wok line at 60F. Placed in ice bath. PIC stated they go through this within 15-20 minutes.
Observed chicken wings sitting out at 59-61F. They need to maintain 41F until reheated for service. They were placed in walkin cooler to rapidly chill to 41F. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 rice sitting out cooling at 109-129F. It was moved to the walkin cooler to rapidly chill.
Observed sesame chicken sitting out at 62F. It was moved to the walkin freezer to rapidly chill and had already dropped 10 degrees within 20 minutes.
Observed cooked noodles in deep metal bowls in walkin cooler at 50F. Made today. The noodles were spread out on a sheet pan.
Once a product reaches 135F, it must be actively cooled. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowl being used to scoop cooked chicken in walkin cooler and there was also a bowl inside the raw meat product in the walkin cooler. You must use handled scoops. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use items on the ground outside the walkin freezer. PIC advised they had been delivered this morning. Space is limited but they must be stored off the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Do not use trash bags to stored uncooked dumplings in freezer. They are going to move to bags made for food storage. |