| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit and diarrhea clean up plan on site. CDI: EHS provided PIC with vomit and diarrhea clean up plan poster.
For more information please visit: http://meck.co/FoodSafety |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw ducks touching the outside of onion bag. CDI: Duck and onions separated. Onions will be washed and peeled prior to use. REPEAT VIOLATION
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. Observed raw duck stored over raw pork livers and hearts. CDI: Items separated so ducks were on one side and pork products were on another side.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning (P)
4-602.11 (A) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food, when changing from raw to ready to eat foods, between raw vegetables and TCS foods and any time when contamination has occurred. P Through discussion with PIC, pots, dishes and utensils were being washed in the one compartment prep sink. PIC stated he washes, rinses, and sanitizes at the end of the day in the 3-comp. EHS and PIC discussed that all dishes at all times must be washed, rinsed, and sanitized in the 3-comp sink. EHS strongly suggests using the prep sink for thawing the duck, instead of the 3-comp sink to prevent cross contamination. All utensils and cutting boards must be washed, rinsed, and sanitized every 4 hours during use. CDI: PIC agreed to use the above described process going forward.
Observed saw with minor food build up stored as clean. CDI: Saw removed for cleaning.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed tripe cooling in reach in cooler right before 4 hours from prep still above 41F. CDI: Product moved to the walk in freezer and rapidly cooled in remaining time. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed canned ground bean (soybean) based sauce stored at room temperature on the table. CDI: Product voluntarily discarded as it was prepared at 10 am. |
|
23
|
3
|
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 no date mark on cooked, frozen proteins. Observed no date mark on garlic in oil. CDI: Products were date marked. REPEAT VIOLATION |
|
33
|
0
|
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. Observed tripe cooling while tightly covered in the reach in cooler. CDI: Product uncovered and moved to the walk in freezer to cool. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw ducks thawing in water at the 3-comp sink. Ducks completely thawed with temperature of 68f. CDI: PIC removed from water and relocated to walk in to cool. When thawing, use flowing water or thaw in the cooler. Remove from water as soon as the item is thawed and relocate to cooler to maintain food at 41F or below. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked stored as clean. |
|
47
|
0.50
|
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 in walk-in cooler. Observed walk in cooler door damaged/rusted near the bottom. Observed hanging shelving where cooked BBQ pig is stored with coating that is flaking. REPEAT VIOLATION |
|
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 shelving in walk in cooler with debris and build up. Observed interior of Walk in Freezer and reach in freezer with ice build up. Observed build up on stove burner. Ensure more frequent cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lids on dumpster. Dumpster was dumped by company and put back in a way that lids cannot be closed due to proximity of the grease container behind it. EHS advised that PIC discuss with dumpster provider about ensuring accessibility to lids. |
|
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 ceiling tiles with build up and some staining/splash. Observed minor build up on walls throughout.
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 grout in several areas throughout kitchen particularly near prep table to left of walk in cooler and near 3-comp sink. Observed some damage to walls in the back area of the restaurant near the bathroom. |