| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 wash hands and turn off faucet without using a barrier such as a paper towel. CDI - Employee was corrected through instruction. PIC is advised to review handwashing procedures in establishment. -0 points- |
|
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 large and deep metal pot of broth cooling in walk in cooler at 53F. PIC stated that broth has been cooling in walk in cooler since day prior. CDI - Broth was discarded. PIC has been advised to transfer cooling broth to smaller containers or to use ice wands to cool large pots of food. -1.5 point- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
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 tofu, shrimp, crab, and scallops in flip top cooler 1 holding at temperatures between 44F and 51F. Observed beef, shrimp, and raw beef holding in flip top cooler 2 at temperatures between 46F and 50F. Both flip tops were filled prior to lunch service. Items have been placed on TPHC. PIC has been advised to conduct frequent temperature checks on equipment. A verification is scheduled for Monday September 12th 2022 to determine if flip top coolers are maintaining correct cold holding temperatures. -1.5 points- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed cooked beef, chicken, and spring rolls being held on TPHC. Establishment does not have written TPHC procedures. CDI - A TPHC procedural template was given to PIC.
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 Observed items being held on TPHC with begin times but without discard times. CDI - Discard times were written. -1.5 points- |
|
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 unlabeled spray bottle of chlorine bleach. CDI - Spray bottle was labeled with name of contents. -0 points- |
|
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 pot of broth cooling in walk in cooler. CDI - Broth failed to meet correct cooling parameters and was discarded. PIC has been advised to transfer broth to smaller containers, use ice wands, or to use proper cooling procedures/techniques to cool food. -0 points- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen and food prep areas. Control insects to prevent infestation. -0 points- |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.Observed
handles of plastic scoops making container with salt and msg.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on handle of stove with food contact surfaces making contact with unclean and unsanitized portion of oven door. PIC has been advised to store utensils in a manner that will not contaminate food contact surfaces. -REPEAT- -1 point- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 splash, debris, and residues on sides of fryers, sides of grill top, inside of flip top coolers, and on shelving throughout establishment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point |
|
55
|
1
|
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. Observed heavy debris and food build up on floors under equipment in kitchen area and floors in walk in cooler. Recommend higher frequency and more thorough cleaning. -1 point- |