| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed current health policy did not include nontyhoidal salmonella. CDI, updated employee health agreement emailed to PIC. |
|
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 no written procedures for vomiting and diarrheal cleanup. CDI, sample procedures emailed to PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.- - Observed large carbage can and container used for raw chicken blocking handwashing sink. CDI, equipment relocated to allow access to handwashing sink. |
|
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. Observed bean sprouts in prep cooler and walk in cooler and cut cabbage recently prepared according to PIC but not date marked. CDI, items added to date marking board. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed cleaning agent labeled "Glass Cleaner" but not glass cleaner according to PIC not labeled. CDI spray bottle voluntarily discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 dumpling recently prepared according to PIC cooling in tightly covered container in tall 2 door reach in prep cooler. Observed chicken cooling at 1:37pm at 120 degrees cooling in deep container. 2nd cooling temperature measured 107 degrees F. Cooling calculation indicated that method not effective to reach cooling parameters. CDI, chicken relocated to shallow uncovered sheet pans to facilitate heat transfer. Dumpling relocated to walk in cooler vented to facilitate heat transfer. Risk Control Plan to be requested if cooling procedures not in compliance next inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed raw chicken in container sitting on garbage can. Use proper food preparation surfaces. Repeat. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer bucket testing below 50ppm. Employee stated soap was added to sanitizer. Ensure wet wiping cloths stored in just sanitizer solution in between uses. Observed wiping cloth on apron and waist of food employee. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris and heavy soil accumulating inside rice scoop container and utensil. Equipment relocated for cleaning. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification - C- Observed sterilite and other containers used as food storage containers. Use food grade liner or replace with containers that are smooth, nonabsorbent and easily cleanable food storage containers. |
|
49
|
0.50
|
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 debris and residues accumulating on shelving thoughout kitchen and walk in cooler and reach in refrigerator. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some wall and floor damage and missing ceiling tile in kitchen. Observed stained ceiling tile in restroom. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on shelving throughout kitchen. |