| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food handler at Hibachi grill wash hands without towel drying. PIC instructed food handler to dry hands. Food handler than touched unclean paper towel dispenser lever. EHS had food handler to wash hands again. Food handler than turned sink off without a barrier with faucet. CDI: EHS than demonstrated proper hand washing.
2-301.15 Only wash hands in handwashing sink. -PF Observed two hands sinks with noodles in drain and food debris on side. When asked PIC stated sometimes when waiters are bussing tables they dump into sink. - CDI- Education provided. PIC instructed employees to clean and use hand sink for only Handwashing.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food handler on grill switch from raw shrimp, to raw shelled egg, to ready to eat food at the grill. CDI: EHS stopped food handler and had him remove gloves and wash hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
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 Observed raw shrimp stored on shelf in walk-in with ready to eat foods. CDI: PIC removed bowl of shrimp and placed on shelving with other like items. Observed raw beef over ready to eat sauces. CDI: PIC allowed to rearrange storage order.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered house rolls in reach-in cooler. Observed uncovered sweet and sour chicken uncovered in reach-in. Keep food covered when not cooling. -REPEAT- NOTE: Half point deduction occurred since improvement has been noted since last inspection. However, if violation occurs again point deduction will increase. |
|
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 on date marking please visit: http://meck.co/FoodSafety 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. - Observed one large containers of house rolls and one large container of sweet and sour chicken without dates and from days before. Observed two containers of cut lettuce in the walk in freezer with two dates. PIC stated items in reach-in were from the same container of house rolls in walk-in cooler. CDI: PIC allowed to date tubs. PIC stated items in reach-in were prepped this morning. CDI: PIC allowed to date container. -0- |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed ambient cooling of baked potatoes, dressed baked potatoes, white and dark meat chicken covered and placed into reach ins prior to cooling to 41F. CDI- PIC moved all items to walk in freezer to quickly cool. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. - Observed handles to several tongs and spoons damaged and pealing. -REPEAT-
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard in use as shelf liner above clean dishes and on shelving for spices. Remove all cardboard from shelving. -REPEAT
4-501.11 Maintain equipment in good repair. - Observed rusting and food debris on shelving in walk-in units. |
|
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 cooking equipment and shelving equipment food debris build up. Observed debris buildup on non food contact surface throughout the facility. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. -REPEAT- Observed hand sink near 3 comp sink pipes leaking when water is ran.
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed hoses in sink without a air gap. CDI: PIC cut hoses to provide air gap. NOTE: Point deduction left at half since improvement with code violation. FDA food code violations during inspection are different. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed no drain plug on dumpster. |
|
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. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up.
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 tile floor and grout damage throughout the kitchen floor and base boards. |