| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed PIC on duty with CFPM, priority violations and unable to respond to inspectors questions related to operation of the food establishment. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired ServSafe certificate. Certificate expired in 2020, PIC states he has taken class recently but does not have certificate available to show, will look for it. REPEAT. |
|
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 For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a spoon and coffee residue in the basin of the handsink at the front service area. CDI- spoon moved, EHS discussed only using handsinks for handwashing. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large metal pan of cooked chicken sitting on countertop during inspection, see temperature chart. PIC stated that chicken is only to be briefly sitting on countertop to fulfill orders during busy lunch rush and then immediately brought back to walk in cooler. Cooked chicken remained on countertop for over 30 min during inspection. CDI- through discussion, EHS determined that chicken had just been pulled out prior to start of inspection. EHS allowed PIC to put back in walk in cooler to rapidly cool down. EHS discussed using TPHC or leaving a small pan of cooked chicken in the reach in units to fulfill orders and refill as necessary, do not leave products intended to be in cold holding out on countertop. PIC stated he will not use TPHC, will keep product 41F or below. Cooked chicken brought back to walk in cooler to rapidly chill during inspection. |
|
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 Observed multiple products without a date mark during inspection, including cooked chicken, cooked sweet and sour chicken, egg rolls and wontons. EHS also observed several products in walk in cooler with 11-7 date mark beginning to fade, no longer identifiable for some containers. CDI- PIC identified prep date for cooked chicken, egg rolls and wontons, placed date on during inspection. EHS discussed date marking system with PIC, PIC stated he will look into getting new stickers that do not fall off of pans so all date marking is clearly identifiable. REPEAT. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed plastic bottles filled with chemicals with no label during inspection. PIC identified as degreaser. CDI- products identified and labels placed on products. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping rags on prep surfaces during inspection. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a small plastic container being used for scooping rice with no handle stored in food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans wet stacked together on clean shelving above 3 comp sink. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single use/single service articles stored on the floor during inspection. |
|
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 gaskets ripping on reach in units below flip top unit. Gaskets are damaged, ripping and peeling. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual white cutting board with deep grooves and staining, no longer smooth and easily cleanable. Observed cutting board attached to flip top unit with deep grooves, no longer smooth and easily cleanable.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a large commercial sized mixer with no ANSI approval. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood system with significant grease buildup, dripping onto cook line. Observed gaskets on walk in freezer with black buildup, in need of cleaning. REPEAT. |