| 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- Establishment has posted MCHD Employee health policy poster and signed employee reporting agreement form, 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 hard copies to PIC of the updated Employee Health Acknowledgment form in English and Spanish. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector. |
|
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 establishment 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. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review. |
|
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 Observed multiple containers of raw chicken stored above cooked chicken and cooked shrimp in walk-in refrigerator. Observed a raw chicken containers stored above produce in walk-in refrigerator. CDI- EHS educated PIC and food employee on proper storage order and food employee properly corrected issue. Establishment has posted on walk-in freezer and refrigerator food storage posters. EHS emailed PIC updated storage order posters. |
|
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 chicken wings cold holding in prep top unit above 41F. Per PIC, the establishment was not currently holding any TCS food items using TPHC and all food items in all coolers shall be 41F or below. Per PIC, the chicken wings observed out of temperature were placed in prep unit at 11am this morning (11/15). EHS observed violation at 2:15. CDI- EHS allowed PIC to move products to walk-in freezer to cool to below 41F no later than 3pm on 11/15. EHS recommended storing the chicken wings in the unit in single layers to held with cold holding since all other TCS food items in the unit were measured below 41F. REPEAT |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked shrimp, cooked pork (sliced and chopped), cooked noodles, fried tofu, and cooked chicken without date mark labels in both prep units and freezers. EHS was told by food employees all food items are date marked in the walk-in refrigerator, but the date mark label is not carried to the prep units once divided into smaller portions. EHS explained all containers of TCS food items opened or prepared and held more than 24 hours are required to have a date mark label even when they are divided and removed from the walk-in refrigerator. EHS allowed food employees to backdate food items since both employees knew the initial prep date of each food item as it corresponded with the food items in the walk-in refrigerator. REPEAT. EHS discussed date marking requirements with all employees during their last routine inspection. Verification visit no later than 11/24 to discuss the establishment’s date marking system and assist in approving their procedures. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed at least 4 live and dead roaches (small to large) throughout back kitchen. EHS observed what appeared to be waste matter from rodents or insects under 3-compartment sink and storage shelving near walk-in refrigerator. PIC was unable to produce a pest control report. EHS stated they need to get a licensed pest control operator onsite to examine potential insect and pest issue. EHS strongly recommended a thorough cleaning throughout the establishment to assist with issue. REPEAT. Verification visit no later than 11/24 to review pest control records and the establishment’s procedures for addressing pest control issue.
6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed a gap between the reach kitchen door and floor. EHS observed multiple holes throughout establishment that may provide shelter for insects and rodents. See violation #55. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed open containers of raw chicken stored on top of closed containers of dry food ingredients. Store raw chicken and other raw proteins on the prep table to avoid potential contamination of food items, equipment and food-contact surfaces not being used to prepare the raw proteins. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths on table at front service area. Store all wet in-use wiping cloths in a sanitizer bucket completely submerged between uses. |
|
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 damaged baseboards/coving throughout cook line and back prep area near door. Observed grease build up on ceiling tiles, walls, and fixtures (including grease trap) throughout kitchen. Observed accumulation of food debris and grease build up behind and under prep units. Increase cleaning frequency to avoid build up. REPEAT
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 walls, damaged and missing baseboard/coving, and holes throughout back kitchen, prep and warewashing areas. Repair all damaged walls, baseboards and holes throughout the back of restaurant. Install baseboards/coving throughout establishment. |