| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed priority items during my inspection: not following TPHC and cold holding. CDI - PIC corrected the priority items during the inspection. Compliance visit will be conducted in 10 days to ensure compliance. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events. CDI - Provided PIC with the clean up guidance in English and Spanish during my inspection. Please print out the Vomit and Diarrheal procedures and review with your employees. For more information please visit: http://meck.co/FoodSafety |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed main kitchen handsink blocked with unused equipment. CDI - PIC relocated the equipment and explained the importance of having the handsink accessible during operational hours and during food preparation.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the main kitchen handsink. CDI - PIC provided paper towels during the inspection.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the warewashing room handsink. CDI - PIC provided hand soap at the sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, scallops, steaks, cooked broccoli all above 41F in the prep top cooler. Further discussion with the PIC revealed that the prep top cooler is turned off in the evenings when they leave and then turned back on at 430PM (when the establishment opens). TCS foods in this unit are kept in the walk in cooler overnight and not in the unit. Explained to the PIC that this unit shall be kept on at all times and it could take hours for this unit to reach the needed 41F or below. Discontinue this practice. Ambient air of the unit was at 45F. Observed rice in walk in cooler prepped yesterday temped above 41F. Observed salad prepped today temped at 53F in reach in cooler.
CDI - Allowed the PICX to place TCS foods in the walk in cooler/freezer top cool back down to 41F or below and then utilize the 2-door upright reach in cooler for these TCS products and follow proper storage order to prevent cross contamination. Compliance visit will be conduct in 10 days to ensure compliance. Rice in walk in cooler was voluntarily discarded. Discussion on proper cooling methods. Since salad was prepped today, allowed PIC to place into the walk in cooler to cool back to 41F.
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 . |
|
24
|
1.50
|
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 Observed TPHC for the rice and noodles did not have a time sticker. PIC stated that the rice and noodles were taken out of the walk in cooler at 430PM. CDI - Allowed the PIC to place time sticker on products. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the walk in freezer floor. Elevate off the ground to prevent cross contamination. Compliance visit in 10 days to ensure compliance is met. |
|
49
|
1
|
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. Observed rolling carts, exterior of equipment and cooler door handles, shelving units all accumulating heavy food residue and debris. Clean and maintain. -REPEAT- |
|
55
|
1
|
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 equipment under equipment and hibachi cooking station in need of cleaning. Observed dry storage floor in need of cleaning. -REPEAT-
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed uneccessary items in the dry storage room floor. Remove to prevent attracting pests. -REPEAT-
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed coving wall tile near the employee restroom damaged. Repair. -REPEAT- |