| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed employee drinking from glass cup with no lid in the middle of the kitchen. Drinks should be covered with a lid. Do not drink or eat in the kitchen near food and food contact surfaces. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. - Observed employee turn off faucet with bare hands after washing hands. Utilize paper towel to turn off faucet after washing hands. - CDI - Education provided. Employee washed hands properly. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed men’s bathroom lacking required signage. - CDI - EHS provided required sign. PIC posted sign. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed chlorine sanitizer of 0ppm at dish machine. - CDI - PIC replaced sanitizer container which was empty. Observed dish machine properly sanitizing after sanitizer container replaced.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. - Observed stickers and sticker residue on stacked dishes stored clean. Ensure stickers are completely removed from dishes during cleaning process. - CDI - Education provided. PIC moved dishes with sticker/residue to dish machine area to be cleaned again. |
|
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 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 two large bus tubs of noodles dated 11/14 and 11/15, respectively, holding above 41F in walk-in cooler (see temperature chart). Per PIC, noodles had not been moved from cooler since they were cooled down. Noodles cooled improperly. - CDI - PIC voluntarily discarded noodles. |
|
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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - REPEAT - Observed raw salmon, cooked noodles, and raw carnitas holding above 41F in lowboy unit around 2:30pm (see temperature chart). Ambient temperature of unit read 40F. PIC stated items are taken out of unit often during lunch rush but were all placed in unit today before opening at noon. - CDI - PIC moved items to walk-in freezer to quickly cool. Do not leave TCS items out during lunch rush any longer than necessary. - NOTE: EHS elected to maintain point deduction at half due to unit properly functioning. Full points will be taken at next inspection if cold holding issues persist. |
|
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. - REPEAT - Observed rice cooling in walk-in cooler in large bus tubs. Rice only cooled 2F in a 50 minute period (see temperature chart). Observed noodles stored in large bus tubs not meet required cooling parameters from 11/14 and 11/15. Do not cool items in large, deep containers. - CDI - PIC separated rice into multiple, shallow containers and placed in walk-in freezer to continue cooling. PIC voluntarily discarded noodles. - NOTE: If cooling issues persist at next inspection, risk control plan will be implemented. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed gyoza dumplings and raw beef thawing at ambient temperature on prep table at beginning of inspection. Do not thaw food at room temperature. Approved thawing methods include thawing during the cooking process, thawing under refrigeration, or thawing under running water of 70F or less. - CDI - PIC moved items to walk-in cooler to continue thawing. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer bucket with sink & surface cleaner sanitizer at a concentration of 0. - CDI - PIC replaced sanitizer bucket with properly concentrated sanitizer. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. - Observed employee drying dishes with cloth. Allow dishes to air dry. |
|
55
|
0.50
|
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 food residue on walls throughout facility. Clean and maintain clean. |