| 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 For more information please visit: http://meck.co/FoodSafety. Facility does not currently have a policy in place. CDI- handout provided to PIC and discussed requirement. First inspection since 2017 Food code implementation. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed boxes of unwashed mushrooms stored above trays of cut ready to eat carrots and onions in walk in cooler. Observed bag of unwashed beets stored above containers of ready to eat sauces in walk in cooler.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observe bowls of salad, trays of lettuce and trays of tofu stacked on top of one another in reach in units without coverings in between bottom of bowl and ready to eat food item. CDI- unstacked and covered |
|
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 container of hot pickled daikon in walk in cooler 43F from yesterday. CDI- product discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Observed rice in metal bowls in hot holding unit below 135F. CDI- bowls placed in oven or back in rice cooker to be heated to 165F. Rice hot holding unit not properly functioning. Facility will scoop rice per order from cookers until unit is repaired. |
|
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 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 . Observed cucumber kimchi, potato salad noodles, bean sprouts and fish cakes in top left side of prep unit holding above 41F. Observed plated trays of same items in top of prep unit holding even greater than bulk product. PIC stated that unit and foods were 39F when checked this morning at approximately 9:30am. CDI- all items placed back in walk in to rapidly cool. Observed large pots of beef and vegetable broth stored on bottom of rolling cart near cook line well above 41F. CDI- educated PIC and broth placed in walk in cooler to rapidly cool. Repeat violation. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 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 hot pickled daikon labeled with 30 day shelf life and exceeding 7 days in walk in. Observed kimchi exceeding 7 day expiration. CDI- items discarded. |
|
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 Observed spray bottle of bleach and degreaser unlabeled. CDI- bottles labeled. |
|
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 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 large container of daikon tightly covered with plastic wrap and lid, large pots of soup tightly covered with plastic and foil in walk in. CDI- uncovered to facilitate cooling, educated PIC. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp and squid thawing in standing water at food prep sink. CDI- educated PIC, cold water run over product |
|
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 some wet stacked metal pans and dishes. |