| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee handle raw meat in prep sink and then remove gloves to put new ones on for next task. Stopped. He washed hands and then donned gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed men’s restroom hand sink at 70F at its hottest. Repair to bring it up to at least 100F.
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed garbage can blocking the only hand sink on the cook line. It was relocated. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed one container of wrapped steak stored above fish and seaweed in walkin cooler. Moved below these items with other beef products. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. REPEAT VIOLATION - Bar dish machine was dispensing below 50ppm Chlorine. It was primed and it began dispensing at 50ppm at end of inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knife and scoop with debris. Pulled and sent through dish machine. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed chicken stock made yesterday in walkin cooler at 64F and beef stock made yesterday at 45F. All containers were discarded voluntarily. We discussed proper cooling. |
|
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 Observed shrimp in prep unit at 50F. It had been in and out during lunch service. It was moved to walkin cooler to chill to 41F.
Observed cooked white rice sitting out on top of prep unit. It was moved to walkin cooler to rapidly cool to 41F.
Observed peanut paste sitting out at room temperature. It has oil, garlic, cooked dried shrimp in it. It was discarded voluntarily.
Observed noodles in water at 51F sitting out. Ice was added.
Observed udon noodles sitting out on rolling cart. They were moved to walkin cooler.
Observed tofu on top of one prep unit at 48F. It was double panned. Moved to walkin cooler to rapidly chill.
Observed shell egg stacked too high in prep unit - top egg was at 58F. They were moved back to walkin cooler. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
Yes |
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.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety.
Observed shoyu egg with the incorrect date. Staff put todays date on when it was actually yesterdays. Correct date added.
Numerous items were not date marked when I arrived at facility and staff went through and put stickers with todays date on everything that was missing a date.
Observed pork dumplings with an 8 day date mark. Be sure all staff knows to count the first day.
Previous date marking violation has been corrected so points not escalated.
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|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Facility is using TPHC for multiple food items. They have a sushi rice TPHC procedure but hand wrote butter, noodles on it. A separate TPHC procedure needs to be done for all foods on TPHC including curry sauces, peanut sauce (with garlic/oil/cooked dried shrimp).
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed batter that sushi rolls are dipped in sitting out with TPHC sticker with 5 hour time frame. Chef changed to 4 hour time frame. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Stocks are being improperly cooled in large batches. Discussed using ice wand, with container in prep sink surrounded by ice and stirred frequently. Be sure product is at 41F before placing the lid on and moving to the cooler.
Observed chicken cooked today moved to top of prep unit (54F) before it hit 41F. Ensure foods reach 41F before placing on line for service. Chicken was moved back to walkin cooler. |
|
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 plastic container in cooked rice. Use handled scoop. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are getting stained and etched. Replace or resurface those in poor repair.
4-501.11 Maintain equipment in good repair. Shelving in walkin cooler is rusting. |
|
49
|
0
|
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 inside dish machine in kitchen in need of descaling. The dish machine racks are heavily soiled with black residue. You may need to replace these if they cannot be properly cleaned. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup on wall behind dish machine and on wall under 3 compartment sink. Black buildup observed on floor of walkin freezer. |