| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed staff with inadequate knowledge of Employee Health Policy and what illnesses to report. CDI: provided a copy of the updated Employee Health acknowledgment form. |
|
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. Observed incomplete procedures for the clean-up of vomiting and diarrheal events. Facility had old poster that did not contain all information needed. CDI: gave a copy of new poster and written procedures to have implemented. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed quat sanitizer coming out of the 3-comp sink dispenser at 50ppm. CDI: quat sanitizer was corrected to proper concentration. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat Violation:
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 . Observed pad Thai and rice noodles in large plastic containers on ice at 50F. Observed cooked peppers stored on ice bath at 55F. CDI: ice was replenished and added to bath. Temperature dropped to 41F - 45F and continuing to drop. All coolers working properly on this inspection; improvement noted. |
|
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 basil rolls cooling inside top of curry cooler wrapped tightly in plastic at 49F. CDI: rolls were removed and stored on ice to cool. Advised to removed and cool down properly inside walk-in cooler for more rapid cooling. Observed large plastic container of massama soup cooling in ice bath that has melted. Product was 20 minutes off from not meeting proper cooling time of 70F within 2 hours. CDI: soup was moved to a metal bowl, stirred product, and ice was added to the bath for more rapid cooling. Product dropped before 70F within 20 minutes. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in red buckets at 50ppm. CDI: buckets were dumped and refilled to proper concentration. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
REPEAT VIOLATION:
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer. CDI: order will be placed today; provided PIC with information on proper equipment needed.
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 employee washing dishes in 99F water. CDI: water was dumped and refilled with water at 110F. |
|
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 cooling rack and plastic shelving racks inside walk-in cooler with heavy residue/build-up. |
|
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 broken floor tile near prep area. Observed low grout areas on floors in various areas of kitchen. |