| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 No vomiting and diarrhea cleanup kit present or instructions for carrying out cleanup. Ensure that food establishment get a vomiting diarrhea plan in order to carry out cleanup with avoiding of possibility of f hepatitis A sread., |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink blocked upon arrival to inspection. CDI- Trashcan was moved during the inspection to free access to hand washing sink. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and a greasy film left attached to pans stored on air drying shelves. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
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 Foods kept for subsequent days shall be date marked for 7 days with the date prepared being the first day. Observed breaded chicken that was prepared the day before without labels present. Foods were labeled during the inspection. |
|
28
|
2
|
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 two secondary spray bottles, both holding chemicals without label present. These items were labeled using a marker during the inspection.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine chemical sanitizer inside of spray that tested too strong and bleached out test strip. CDI- Sanitizer was remixed during the inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed noodles in a bulk container that does not allow food to cool at a faster enough rate. Noodles were moved to a sheet pan to allow cooling at a faster rate to occur. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hats/hair nets upon arrival to inspection. CDI- Team member and manager both put on hats/hairnets during the inspection. |
|
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 items such as clam shell trays and sauce cups stored open-ended during the inspection. CDI- Calm shell trays and sauce cups were both inverted to prevent possible contamination from occurring. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.Observed torn gasket channel inside of reach in unit. Replace as needed to maintain tight seals inside of reach in units. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up left attached to cooking equipment such fryer sides, air drying shelving, carts, wok area and gasket channels. |
|
55
|
0.50
|
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 floors throughout the facility in need of additional cleaning, mainly behind main wok equipment and walk in cooler. Walls needed additional cleaning inside of the can wash area. |