| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal food stored on the shelf with clean utensils/equipment and supplies. CDI - PIC relocated. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler wash their hand improperly by turning off the faucet with their barehands and not with a paper towel. CDI - Discussion and educate. Food handler properly washed their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the handsink close to the dishmachine. CDI - PIC provided handsoap |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
REPEAT VIOLATION:
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken over sauces and steak stored above vegetables in the walk in cooler.. Observed raw chicken and raw beef stored over ready to eat foods in the reach in cooler at cookline CDI: storage order corrected and educated was provided. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed the dishmachine not sanitizing. CDI - PIC changed the chemical jug and primed. Dishmachine is properly functioning. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed times on the TPHC foods in the prep top cooler and on the prep table time stamped with 11AM-2PM. During my inspection the foods were out past 2PM. Explained to the PIC that they have 4 hours, lunch hours are from 11AM -230P. Recommended changing the times on the foods to 11AM -230PM. |
|
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 just prepped lo mien noodles cooling covered and in a deep container in the walk in cooler. CDI: cooling methods were discussed, lid was removed and placed in shallower pan to quickly cool. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
REPEAT VIOLATION:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles at cook area not labeled. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. Remove the labeled prior to washing. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowls used as a scoop in the fried rice. |
|
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. Observed mops improperly stored with the handles down and mop head up. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
REPEAT VIOLATION:
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items including cell phones, jackets, bags, etc. stored on shelving with equipment and supplies. |