| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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. Employee water bottle stored on top of sandwich cooler. Store employee drinks in a separate location. 0 pts. |
|
16
|
1.50
|
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 . Meat grinder/slicer had visible chicken residue in between the blades. Establishment needs to replace this meat slicer with an NSF listed piece of equipment. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 . Chicken in walk-in freezer measured 85-100F and began cooling 2 hours ago. CDI - Chicken discarded. REPEAT. Establishment has been placed on a risk control plan for cooling. Establishment must use the cooling log for all TCS foods for the next 30 days and demonstrate that the restaurant is cooling TCS foods properly. Failure to comply with the risk control plan will result in permit action. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Fried tofu, raw beef, ground chicken, sticky rice, dumplings and cooked beef were missing time labels. All TCS foods on TPHC must be labeled with the time it was removed from temperature control, and used or discarded within 4 hours. CDI - PIC placed time labels on items. REPEAT |
|
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 . Large pot of beef pho was cooling in walk-in freezer at start of inspection. Chicken was cooling in thick portion and did not reach 70F within 2 hours. Lettuce was actively cooling in sandwich cooler top. TCS foods must be cooled in the walk-in cooler or freezer. TCS foods shall also be cooled in shallow pans. If TCS foods are cooling in a deep container or pot, then an ice wand or ice bath needs to be used. CDI - Ice wand placed in pho, chicken discarded, and lettuce moved to walk-in cooler. REPEAT |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on surfaces in kitchen. Store wet cloths in sanitizer solution when in between uses. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Large food containers were observed being stored in the mop sink. Do not store clean utensils in the mop sink, or any where else where they could subject to contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Meat slicer/grinder has multiple fixed blades that are very hard to clean. Equipment does not appear to be NSF. Also, toaster oven is domestic equipment and 2 domestic use blenders found in kitchen. Replace listed equipment with NSF equipment. // 4-501.11 Maintain equipment in good repair. Torn gaskets present on reach-in cooler doors. Reach-in cooler is also holding at 51F. All TCS foods in unit were already being held on TPHC. Repair cooler and replace torn gaskets. REPEAT. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment has acquired test strips. // 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Dish machine has heavy lime buildup. De-lime dish machine. |
|
49
|
0
|
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. Additional cleaning necessary on undersides of all metal equipment on line, gaskets of coolers, sides of cooking equipment, and shelves throughout kitchen. Clean non food contact surfaces more frequently. 0 pts. |
|
55
|
0
|
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. Clean corners of floors and floors underneath equipment throughout kitchen. Clean physical facilities more frequently and thoroughly. 0 pts. |