| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P). Observed current Employee Health Policy does not include Salmonella nontyphoidal. CDI - educated and provided an updated Employee Health acknowledgment form to properly inform food employees. |
|
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 establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI - educated and provided the PIC with a template plan to implement. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION:
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back handsink in the kitchen. CDI: paper towels provided at sinks. No points were deducted due to nature of violation. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef stored above rice inside walk-in cooler. Observed raw chicken stored above ready to eat foods inside top prep cooler. Observed raw shrimp stored above rice inside bottom of prep cooler. CDI- all storage order was corrected.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed bottom of small containers of food inside top of prep cooler stacked directly on top of other food inside cooler. CDI: all food containers were removed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee rinse off utensil then clean it off with a wiping cloth without properly washing, rinsing, and sanitizing. CDI - education provided and utensil was taken to the dish area to be rewashed. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried rice hot holding in rice cooker ranging between 127F - 132F. CDI: rice was removed and reheated in the microwave to 167F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed no dates on prepackaged salads, imitation crab meats, and rice inside WIC that was made yesterday. CDI: proper dates placed. Observed a container of lo mein stored inside bottom of prep cooler that was made yesterday without a date. CDI: properly labeled. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed no disclosure statement on menus. Discussion with PIC. CDI: in process of adding disclosures to menus. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dry good containers below prep table in kitchen without labels. Observed dry goods including sugar and MSG on rolling cart in kitchen without a label. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes and containers of food items stored directly on the floor inside walk-in cooler and freezer. Observed buckets of soy sauce stored on the kitchen floor. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp and soiled wiping cloths stored on counter surfaces. Observed cloths inside bleach solution at sushi bar at toxic levels > 200ppm. CDI: diluted to proper levels. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
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 down in some dry good products inside kitchen. Observed some unhandled scoops being used for dry good products.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice spoon stored in container of water at 69F. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION:
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. Clean build-up from outside of dry good containers, exterior of fryers, and shelving inside walk-in cooler. |