| 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 PIC without certification. -1- |
|
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 handwash sink without paper towels. CDI: PIC provided paper towels at handsink. -0- |
|
11
|
1
|
Food obtained from approved source |
Yes |
Yes
|
No |
3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed safe handling instructions on packages of cut raw meat covered by printed common name and other printed information from the facility. Ensure all parts of safe handling instructions are legible for consumer information. REPEAT -1- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw sliced raw meats stored over ready-to-eat kimchi. CDI: Food handler placed raw meat under RTE kimchi. -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked beef date marked 8/18. PIC stated that was cooked 8/17. PIC voluntarily discarded beef. Observed no date marking labels on multiple bags of cut Napa cabbage, or cooked black beans. Observed no date marking on buckets of cooked sprouts. CDI: PIC placed labels on items or voluntarily discarded. -1.5- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
3-501.19(B)(3) (d)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours and be marked with the discard time. Observed rice, cooked crab legs, and cooked spinach, and cooked egg with no mark of discard time held at room temperature. PIC stated items were taken out of temperature at 10:30 am. CDI: PIC labeled items with discard time and updated time procedure to new form. -0- |
|
35
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw mackerel thawing in ROP packages. Open packages during thawing process for ROP fish. -REPEAT- 1- |
|
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. Observed flying insect in establishment. Keep premises free of pests. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed Napa cabbage in preparation at the three comp sink while dishes were actively being washed. PIC rewashed cabbage after EHS provided education on proper use of sinks. -0- |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees cooking and working with exposed food without wearing effective hair restraint. REPEAT-0.5- |