| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
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 - REPEAT - No written procedures for responding to vomiting and diarrheal events available in facility. - CDI - EHS discussed need for written procedures with PIC. EHS emailed copy of written procedures to PIC to print and maintain in facility. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
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.
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed employee drinking from open container in the middle of the kitchen while wearing gloves and prepping pork. Employees must only eat/drink in areas away from exposed food, utensils, and food contact surfaces. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed two different employees handle raw meat and then handle ready to eat food without washing hands and changing gloves. - CDI - EHS discussed with PIC and employees when glove changes are required which require handwashing as well. Employees washed their hands and changed gloves. - NOTE: Point deduction not increased due to different handwashing violation noted. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw beef stored over raw shrimp and in between ready to eat foods (vegetables and cooked pork) in walk in cooler. - CDI - EHS discussed proper storage order with PIC. PIC moved raw beef down to be stored next to raw shrimp on shelving in walk in cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure - Observed food residue buildup inside of microwave. Clean microwave at least every 24 hours or more often as needed to prevent food residue buildup.
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed two large strainers be used for cooling cooked shrimp and chicken. Employee removed shrimp and chicken from strainers to place in different containers to be placed in walk in cooler. Strainers were then rinsed in prep sink, stacked on top of each other, and placed directly on the floor under the prep table to be used again later. Food contact surfaces must be washed, rinsed, and sanitized between uses and not stored directly on the floor. - CDI - EHS discussed proper cleaning procedures and storage with PIC who educated employee. Strainers were moved to 3 compartment sink to be washed, rinsed, and sanitized. A new storage location was designated for strainers. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed employee cook chicken to below 165F with intent to serve two separate times (see temperature chart). - CDI - EHS discussed proper cooking temperatures with PIC and employee. Employee continued cooking chicken to correct temperature both times. EHS directed employee to temp chicken every time it is ready to ensure proper cooking temperatures are reached. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - REPEAT - Observed pork wontons stored in 2 door reach in cooler cold holding above 41F (see temperature chart). Per PIC, wontons were cooked and cooled the day before and should have been at 41F or below. - CDI - PIC voluntarily discarded items. EHS discussed proper cold holding temperatures with PIC. NOTE: If issue persists at next inspection, risk control plan will be implemented. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 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 multiple items throughout kitchen without being properly date marked including crabsticks, cooked pork, cooked sweet n sour chicken, cooked chicken wings, cooked general tso chicken, and opened baby corn from a can. - CDI - PIC knew when all items had been prepared or opened. EHS allowed PIC to date mark all items. EHS discussed proper date marking with PIC. |
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed shrimp and chicken cooling in strainers in sink with cold water running on them and in direct contact with ice. Also observed chopped lettuce cooling while tightly wrapped in container. - CDI - EHS discussed proper cooling methods with PIC. Shrimp and chicken were removed from strainers with ice/running water and were placed in containers inside walk in freezer to continue cooling process. Lettuce was unwrapped and stored in walk in cooler to continue cooling. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - REPEAT - Observed raw shrimp thawing in stagnant water at prep sink. CDI-EHS discussed approved thawing methods with PIC. PIC removed shrimp from stagnant water. Shrimp placed in walk in cooler to continue cooling process. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 several spice containers and squeeze bottles not labeled with common name of food items. - CDI - PIC labeled all spices and squeeze bottles. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several live roaches on outer mechanisms of dish machine. Per PIC, no licensed pest control operator maintains the establishment. PIC stated establishment does their own pest control. EHS directed PIC to get a licensed pest control operator to visit the facility at established intervals (such as monthly for example) as part of a pest control plan to rid establishment of pests. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed chicken and shrimp stored in direct contact with undrained ice. Do not store food in direct contact with undrained ice.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed food stored directly on the floor in the walk in freezer. Do not store food directly on the floor. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 in-use utensils stored in container of water at 73F. - CDI - EHS discussed proper storage of in-use utensils. Utensils were washed, rinsed, and sanitized and stored in container on stove with water at 137F. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry before stacking. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. - REPEAT - Observed outsides of squeeze bottles used for oils and condiments, outside of spice containers, and outside of large dry storage bins to have accumulation. Increase cleaning frequency to prevent accumulation. |
|
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. - REPEAT - 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.
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. - REPEAT - Observed floor drains throughout kitchen with accumulation of food residue and debris. Clean floor drains and maintain clean. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - REPEAT -- Observed employee food items stored above customer food areas in kitchen. Keep employee food away from customer food in a designated location. - CDI - PIC moved employee food. |