| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Bus tub of raw chicken stored directly on top of box of cabbage in walk-in cooler. Raw beef stored on speed rack above wontons in walk-in freezer. Do not store raw animal foods above ready-to-eat foods or vegetables. CDI - Food storage order corrected during inspection. // 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 Raw chicken stored on shelf above raw shrimp in walk-in freezer. Do not store raw chicken above raw seafood. CDI - Raw chicken moved to bottom shelf. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Cutting board found with moldy residue on it and was stored as clean. Clean food-contact equipment and utensils to sight and touch. CDI - Cutting board placed in dirty dish area. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine has buildup on inside of it and needs to be cleaned. Clean more frequently. |
|
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 . Egg rolls (41-58F), 2 pans of chicken (41-55F), and noodles (41-55F) in sandwich cooler top were above 41F. Food was over stacked above top of pans. Pork in other sandwich cooler measured 47F and had been thawed this morning. TCS foods in cold holding shall measure 41F or less. CDI - Warm foods moved to walk-in cooler to cool. REPEAT. Further non-compliance may result in risk control plan or permit action. |
|
23
|
0
|
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 . Wontons in reach-in cooler were missing date mark. Shrimp in walk-in cooler was missing date mark. Pork in walk-in cooler missing date mark. CDI - PIC date marked items missing date labels. 0 pts. |
|
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 Bottle of bleach not labeled. CDI - PIC labeled bleach. 0 pts. |
|
33
|
0
|
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 . Thin noodles cooling in bottom of sandwich cooler at 47F. Chicken wings cooling in other sandwich cooler bottom at 61F. Use walk-in cooler or freezer to rapidly cool TCS foods. Do not use sandwich coolers. CDI - Both items moved to walk-in cooler to continue cooling. 0 pts. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw chicken thawing under 84F running water. TCS foods shall be thawed under refrigeration, under running water that measures 70F or less, or as part of the cooking process. CDI - PIC educated on requirement. |
|
37
|
0
|
Food properly labeled: original container |
No |
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. Bottles of water at the grill were not labeled. Label all food that is not easily identifiable. 0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Establishment is re-using soy sauce buckets. Do not re-use single-use or single-service articles. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on walk-in cooler door and walk-in freezer door. Rusted shelves in walk-in-in cooler. REPEAT |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Establishment had ran out of low-temp dish machine sanitizer and has none on site. VR - Verification required within 10 days that establishment has acquired low temp sanitizer. Establishment is only doing carry-out so continue using 3-compartment sink to wash dishes until low temp sanitizer has been acquired. |
|
49
|
0
|
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. Food debris on floor in walk-in freezer. Clean. 0 pts due to improvement from last inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Power tool observed in same box as small soy sauce containers. Store maintenance tools separately from food. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone sitting on wax paper. Store employee personal items separately from food and single-use/single-service articles. 0 pts. |