| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF No ANSI accredited food protection manager present during the time of the inspection. Owner came at the end of the inspection. Ensure that someone on all shifts is serve safe certified food protection manager or ANSI equivalent. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand washing sink beside the ice machine was observed without paper towels during inspection. Ensure that hand washing sinks are fully equipped in order to carry out handwashing. CDI- Paper towels provided by PIC at handwashing sink. |
|
15
|
0
|
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 For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken in reach in unit stored above carrots. Ensure that foods are properly stored according to their final cook temperatures to prevent any possible cross contamination from occurring. CDI- PIC moved chicken below vegetables. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice noodles previously cooked then placed inside of prep unit. Rice noodles when temped had a temperature of 112F. Rice noodles were broken down and placed inside of secondary container and vented to cool Keep foods either 41F or below or 135F or greater. Observed half and half inside of the reach in unit at a temperature of 45F. Half and half was moved to reach in unit to cool at a faster rate. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control; Ensure that team members are aware of procedures used for time as a public health control. Observed chicken being kept on time with a time stamp of 10:30-14:30 at 17:00. Food was removed from cold holding around 16:00 stated the manager, so ensure that time stamp is marked upon arrival from walk in cooler CDI- Updated timestamp was added during the inspection |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Ensure that chemicals placed inside of secondary containers are properly labeled with the common name of its contents. Observed sanitizer not labeled during the inspection. CDI- PIC labeled during the inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed foods such as cooked rice noodles with a tightly fitting bag inside of reach in unit. Ensure that foods aren't in bulk and the lid is removed to quickly cool foods down at a faster rate. CDI- Bags were removed during the inspection and foods were placed in reach in unit in smaller, thinner portions. Observed rice noodles recently cooked attempting to cool down inside of prep unit. Removed during the inspection. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service items are stored in a clean, protected location with protection using inversion or covering. Observed single use clam shells left open ended during the inspection on counter beside fryer area. Inverted during the inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 build up on walls behind fryer and floors throughout facility. Observed missing baseboard by the prep line.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed roof leak by 3 comp sink and air drying station. |