| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unable to tell EHS the six reportable foodborne illnesses and symptoms. CDI-REHS gave PIC poster to post showing the 6 food borne reportable illnesses and symptoms. EHS educated PIC on the poster and recommended training for all employees.
For more information on employee health policy, please visit: http://meck.co/FoodSafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed unwashed vegetables stored above ready to eat foods inside of the walk in cooler. Ensure that foods are stored in a manner to prevent possible contamination. Observed raw shrimp stored behind ready to eat foods in the prep unit which can lead to contamination when pulling items from the prep unit. Reorganized both during the inspection.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
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 residential use only bug spray. Ensure that food establishment is using commercial products. |
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lo mein cooling inside of walk in cooler with lid tightly attached with product in bulk amount. Ensure that air flow is achieved by removing coverage and placing lo mein on sheet pans while being vented. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing in prep sink without running water. Ensure that foods are thawed completely submerged , under running water. CDI- Water was turned on during the inspection. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 squeeze bottles on working cart without labels attached to identify the contents. CDI- Labeled during the inspection. |
|
43
|
0.50
|
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 lo mein tongs inside of the prep unit making contact with the product.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle making contact with product in bulk flour bin. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rust on dry storage shelving. Replace as needed. |
|
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. Observed build up on the sides of equipment and bulk containers such as flour. Recommend a higher cleaning frequency. |