| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed vegetable debris and strainer in ware washing area hand sink. CDI - Strainer was removed from hand sink. PIC and EHS discussed proper usage of hand sinks within the establishment. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed approximately three (3) containers of food in the RIC (Spring rolls, egg rolls, fried chicken legs) without covers. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 approximately six (6) ready to eat foods in containers in the front area reach in cooler (fried chicken, fried chicken chunks, Rangoon, egg rolls, spring rolls) without clear date marks. Food employee stated that items had been prepared within the last 24 hours or recently rotated to the RIC. CDI - Effective date marks were affixed to TCS foods throughout the establishment. EHS discussed proper date marking with PIC and employees. REPEAT. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two (2) containers of non commercial pesticides stored within the establishment. CDI - PIC voluntarily removed these items from establishment. REPEAT. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 approximately six (6) working containers at grill cart, including multiple sauces and pepper shaker, without effective labeling. Labeling has seemingly improved since previous inspection; salt and sugar containers have been effectively labeled using station labeling on grill cart. REPEAT. |
|
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. Observed two (2) food packages (chicken bones in walk in freezer, unwashed cabbage in WIC) stored in direct contact with the floor. REPEAT. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed approximately five (5) in use wiping cloths stored on prep tables throughout the establishment. CDI - Food employee gathered wiping cloths, prepared a container of sanitizer using readily available bleach and test strips, and placed in use wiping cloths in properly concentrated sanitizer. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately five (5) stacks of single use containers with exposed food contact surfaces. CDI - EHS and food employee inverted single service containers to prevent potential contamination. |
|
49
|
0.50
|
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. Observed shelving of throughout dry storage area in need of additional cleaning. Observed food residue in gaskets and lower interior surface of RIC. Observed exterior surfaces of multiple pieces of equipment (grill, fryers) in need of additional cleaning. REPEAT. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee food items, including grocery bags and personal produce on the top shelves of the WIC, and unwashed tomatillos and tomatoes in the RIC, intermingled with food held for resale throughout the establishment. Utilize a system of storage so as to avoid potential contamination of food held for resale by employee food items and possessions. REPEAT. |