| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- PIC has posted MCHD Employee health policy poster in Chinese and Employee Reporting Agreement form in Spanish and English, but PIC and food employees were unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI - EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy of the updated Employee Health Acknowledgment form in English and emailed the form to PIC in Chinese and Spanish. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. |
|
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 Observed facility without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review. |
|
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 Observed two food employees scrub their hands for less than 10 seconds before rinsing and drying their hands.
2-301.14 When to Wash (P) Observed the same food employees mentioned above turn off faucet without using a clean barrier and decontaminating their hands.
CDI- EHS discussed proper cleaning procedures and when to wash with PIC. EHS demonstrated to Spanish speaking employees on proper cleaning procedure and food employee properly rewashed their hands. Employee hand washing sign provided to PIC in Spanish and Chinese. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cabbage shredder stored clean with visible food debris on it. CDI- PIC removed the soiled equipment and had it immediately washed in dishmachine. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked scrambled eggs hot holding on prep surface at temperatures below 135F. CDI-PIC voluntarily discarded product. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp and cooked broccoli and carrots cold holding in the walk-in refrigerator and fry area prep unit above 41F. Per PIC, the food items should be 41F or below because they were cooked and cooled to 41F prior to being placed into coolers. PIC stated they cooked the shrimp at 10:30am this morning and the broccoli and carrots at 11am this morning (10/28). EHS observed the violation at 1:30pm and 1:40pm, respectively. EHS suspects improper cooling methods as the potential issue. CDI-When discussing proper cooling methods, PIC stated he will put items in freezer to quickly cool. EHS measured the cooked shrimp at 32F and the cooked broccoli at 33F at 2:26pm. EHS discussed proper cooling parameters and methods with PIC. REPEAT
Note: EHS elected to keep points at half due to improvement throughout refrigerator units. If violation continues EHS, may take full points and require PIC to develop a RISK CONTROL PLAN. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two cleaning agent spray bottles and one container of cleaner unlabeled in kitchen and bar area. CDI-PIC labeled all cleaners prior to EHS exit. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen raw chicken thawing at room temperature on prep table, observed raw shrimp thawing in stagnant water at 50F, and observed frozen raw chicken thawing under running water greater than 70F. CDI-EHS discussed approved thawing methods with PIC. PIC placed all items in walk-in refrigerator to continue the thawing process. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed rear door completely opened at the beginning of the inspection. Per PIC, no delivers have occurred today. Keep doors closed or provide a air curtain, screen door, or other approved methods to protect outer openings of establishment from insect or rodent entry. Door closed by PIC. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal plans stored on clean side of draining board wet stacked. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed in-use 3-compartment sink with wash solution at 95F. Detergent manufacturer label did not have a minimum required wash solution listed. |
|
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 mounted can opener holder with build up of food residue and debris. Clean and maintain clean. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Backflow Prevention Device, When Required (P) Observed outdoor can wash area and inside hose bib without backflow prevention devices installed. Contact a licensed plumber and install a backflow prevention device at can wash. Verification visit no later than 10/29/2021 to confirm device has been installed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 and missing and damaged floor tiles throughout kitchen, especially the warewashing (3-compartment sink and dishmachine) areas. Repair flooring in the described areas. Observed rear kitchen door unable to completely close and shut. Repair door.
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 floor drains throughout kitchen with accumulation of food residue and debris. Clean floor drains and maintain clean. |
|
56
|
0.50
|
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 food items and belongings stored above and with customer food items and single-use and single-services articles throughout kitchen and storage areas. REPEAT |