| 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 covered employee beverage on top of reach-in cooler on the cook line. It was removed before I even directed. |
|
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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
Observed employee wash hands and use their bare hand to turn off the faucet handle. Educated and he complied.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee go to put gloves on and stopped him and directed him to wash hands before. Educated. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Observed stacks of buckets that are used for sauces with debris on the outside and on the inside. Moved the entire stack to the 3 compartment sink and directed employees to wash, rinse, and sanitize the entire container (in and out and around edges) before use. Points not escalated due to different issue than last inspection. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
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 and Safe Food Temperatures video at https://youtu.be/tXP09IK-1TQ . Observed reach-in cooler on cook line holding food at 45-47F. PIC said none of the food was in their overnight. All product (raw chicken wings, egg rolls, sesame chicken) was moved to walk-in cooler to rapidly chill to 41F. Unit was turned down during inspection (ambient temp was holding at 41F). By end of inspection, ambient air temperature of reach-in was down to 37F. Staff said they would monitor food temperatures to ensure they stay at 41F or below at all times. Unit may need to be serviced. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel on table. Keep any soiled towels or wet towels in sanitizer between uses. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl in the sesame chicken container. You may use this for portioning but do not store it in the product. Use a handled scoop in the product. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelves throughout kitchen and table legs are rusted and bending. REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are showing high signs of wear and deep etching. |
|
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. The kitchen needs cleaning including the containers and shelving throughout. Dry storage shelving is very soiled. REPEAT
Discontinue the use of re-using cardboard boxes as storage containers and covers for equipment. Observed soiled cardboard boxes being used. They must be discarded. |
|
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. Observed missing floor tile beside ice machine. Walls have paint peeling and bubbling in different areas, especially the bathroom. Wall and base at mop sink is damaged. REPEAT |
|
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 employee food throughout the facility in refrigeration and dry storage. Label these items as personal and keep separated from items used for the public. |