|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(E, I, ) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Person in charge shall ensure that rules A-P in the 2017 food code are being correctly followed. Through conversation, REHS found out foods on the display shelving are not coming from an approved source and foods aren’t being maintained at correct temperature. See violations below on grade sheet. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 No vomiting or diarrhea cleanup plan present during the inspection. Ensure that facility has written procedures for handling bodily fluid incidents in the future. |
|
11
|
2
|
Food obtained from approved source |
Yes |
Yes
|
No |
3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed meat inside of the display case without safe handling instructions printed on the label. A verification visit was conducted in the past and food establishment obtained safe handling labels, which were observed during the inspection. Food establishment are not placing labels on packages observed inside of case.
3-201.11(A) Use food from approved sources only.-P
Observed coconut flour, corn coconut, mug bean sesame and cooked banana pudding on display. Food establishment owner states they are not aware of where the food came from. Food was discarded and denatured. Observed fried tofu on display with a label from VN Tofu. Food establishment has not been permitted since 2017. Tofu was also discarded during the inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 a knife with food debris left attached stored clean. Knife was removed and sent to 3 comp sink to be washed, rinsed, and sanitized again. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
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 fried tofu on dry storage shelving not actively being temperature controlled at a temperature of 73.5F. Other items observed include coconut flour, corn coconut, mug bean sesame, and cooked banana pudding. All items were discarded and denatured during the inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bulk size container of bagged onions in dry storage area and frozen bread inside of the walk in cooler both stirred on the floor. |