| 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 - Observed facility lacking vomit and diarrhea clean up plan. - CDI - EHS emailed PIC copy of vomit and diarrhea clean up written procedures in English and Chinese. Print and maintain in facility. EHS recommends gathering supplies listed on plan. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P - Observed employee handle money at the register with gloved hands, walk to the back after handling the money, remove gloves, and put on new gloves without washing hands. - CDI - Education provided on when hands need washing between tasks. Employee washed hands properly. |
|
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 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 pork egg rolls holding above 41F in walk-in cooler (see temperature chart). Per PIC, egg rolls were placed in WIC yesterday and had not been moved since. Also observed large woks of raw chicken and raw beef holding above 41F in back area. PIC stated chicken and pork had been marinated about an hour before and were left out. Do not leave TCS items out any longer than necessary during prep. - CDI - PIC voluntarily discarded egg rolls. PIC placed raw chicken and pork in walk-in cooler. |
|
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 chicken wings cooling on speed rack at ambient temperature in back area. Wings read 80F at 1:05PM. Label on wings indicated wings had been placed on speed rack at 11:10AM. - CDI - PIC reheated wings to above 165F. Do not cool at ambient temperature. Utilize walk-in cooler or ice bath to cool once item reaches 135F. |
|
39
|
1
|
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 large containers of soy sauce stored directly on the floor in back area and walk-in freezer. Do not store food items directly on the floor. |
|
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 wet wiping cloth stored on prep surface. - CDI - PIC placed wet wiping cloth in properly concentrated sanitizer bucket. |
|
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 clean dishes stacked wet. Allow dishes to air dry prior to stacking. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed steak stored in single service tofu container in walk-in cooler. Do not reuse single service containers, such as tofu containers. - CDI - PIC voluntarily discarded tofu container. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed prep sink coming away from wall. Caulk around sink to close the gap. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris on shelving and outside of equipment in kitchen. Increase cleaning frequency to prevent buildup and maintain clean. |
|
55
|
0.50
|
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. - REPEAT - Observed floors and walls in need of cleaning, including floor of walk-in freezer. Clean and maintain clean.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed baseboard missing from patch of wall on the left side of the back door. Replace baseboard. |