| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) 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. Establishment is using the 2009 Food Code Employee Health agreement. Please visit our website and download and have staff resign the document. |
|
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. Establishment does not have a vomit and diarrheal event plan. Please visit our website to download the document and print and save a copy for your records. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
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 dry hands before turning off faucet without recontaminating hands.-P. Employee dried his hands with a wet cloth towel. CDI. Employee re-washed his hands. |
|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
Yes |
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. Rice prepared yesterday was found between 42 and 45 F in the walk in refrigerator. One tub was full of rice and out of temperature, and a partially filled tub of rice was still out of temperature. Both tubs were covered in plastic. CDI rice prepared yesterday was discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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. PIC is not actively cooling hot foods overnight. PIC is covering the product, leaving the rice out on the counter, and still using deep containers to cool food. PIC advised that after preparing rice he leaves it on the prep table for less than an hour before placing it in the refrigerator. Advised PIC to discontinue leaving the rice on the table and to place the food in the walk in refrigerator or freezer so that it can reach the correct temperature. Discussed using the metal bowls with holes or large metal pans to assist with cooling or moving towards only cooking rice fresh each day and discontinuing cooling the product. Discussed placing rice a thin layer or rice on the pans or partially filling the metal pans with the holes. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf . The thermometers onsite are too thick to check the final cooking temperature of the chicken, fish, and beef products. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dry goods with no labels. Please keep all oils and dry goods such as sugar, spices, and flour labeled. |
|
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 towels on the counters that were not stored in sanitizer. |
|
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 scoops with handles touching the food in dry good containers and non-TCS sauces.
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 the rice scoop at the hot hold line for soups stored in 80 F hot water. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep dark grooves at the flip top unit. Replace the cutting boards.
4-501.11 Maintain equipment in good repair. Observed rusted equipment throughout the kitchen. Repair and replace damaged equipment.
4-202.16 Nonfood-Contact Surfaces - C. Observed plastic film left on the outside of one flip top unity causing a cleaning issue. Remove the film. Observed non-smooth tin foil on the side of the refrigerator next to the fryer, remove the tin foil.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed bare wood used to prop up a shelf at the cooking area. Please remove the bare wood and used approved food service equipment. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed preparation and dish washing sinks collecting residue. All sinks need to be washed, rinsed, and sanitized daily. |
|
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 shelving in the walk in and other parts of the kitchen in need of cleaning. Shelving in the walking has a high amount of residue. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring in the walk in refrigerator. Observed the ceiling in the walk-in braced with unfinished wood. Repair the flooring where needed. The walk-in refrigerator ceiling needs to be repaired so that the ceiling is easily cleanable. Observed damaged ceiling tiles in the kitchen. Replace damaged ceiling tiles.
6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed absorbent ceilings tile used in the kitchen. Replace with no absorbent ceiling tiles. Observed floors and walls in need of cleaning throughout the kitchen.
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. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Observed lighting intensity in toilet room below 20 foot candles. Repair or replace lighting fixtures in walk in refrigerator so that a minimum of 10 foot candles are provided.
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood system collecting grease. Clean the hood system filters. |