| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employee chopping carrots with bare hands. - CDI - Employee washed hands and donned gloves. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 various forms of cooked chicken (chicken wings, sesame chicken, and sweet and sour chicken) and pork egg rolls holding above 41F (see temperature chart) in flip top unit (closest to door to kitchen). PIC voluntarily discarded food items. Ambient temperature of unit read 66F on top and 51F on bottom. Unit requires repair. Any items held in unit must be placed on time until unit is repaired. EHS recommends filling containers less full as good practice. - VR - Verification required within 3 days to ensure unit properly functioning. |
|
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. - Observed cooked noodles, chicken wings, sesame chicken, pork egg rolls, and sweet and sour chicken without a date mark/label. PIC stated items were cooked yesterday. Large bins in WIC have date on them which the product was pulled from for the flip top unit. - CDI - EHS allowed PIC to date items. Date mark/label must stay with food item once it has been portioned into smaller containers from WIC. |
|
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 large covered bin of raw chicken cooling in walk in cooler. Raw chicken did not cool during a 30 minute period. - CDI - PIC uncovered bins and portioned chicken into smaller, shallow containers to quickly cool. PIC stated prep ended around 12pm so chicken still within allowed 4 hour cooling period. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed lowboy coolers without thermometers. Provide thermometers in all refrigeration units. |
|
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. - Observed large bins used to store dry goods (sugar, flour, etc) without labels. Label all bins used to store dry goods with the common name of the food item. |
|
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 live small insects near 3 compartment sink. PIC provided invoice for pest control services. Increase pest control visits as needed to maintain facility free from pests.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead insect in prep sink next to 3 compartment sink. Remove dead bugs in a timely manner. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed box of raw shrimp stored on floor in walk in freezer. Keep food off the floor. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Facility does not have test strips to test chlorine sanitizer. - VR - Verification required within 10 days to ensure facility has obtained chlorine test strips. |
|
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. - REPEAT - Observed buildup on large bins used to store dry goods (flour, sugar, etc). Increase cleaning frequency to prevent buildup. |
|
55
|
1
|
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 wall and floor damage throughout facility. Observed floor of walk in cooler to be very rusted. Requires repair.
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 food debris on floor of walk in freezer and grease buildup around fryers in kitchen area. Clean and maintain clean. |
|
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. - Observed large container of fish stored in walk in freezer with food for customers. Fish is not on the menu for the establishment. PIC stated owner brought the fish in for employees to eat. Store personal food items away from food to be sold to customers. |