| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification at the start of the inspection. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. |
|
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 Establishment does not have a vomit/diarrheal event clean up procedure. CDI - Establishment e-mailed sample policy. 0 pts. |
|
6
|
0.50
|
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. 1 coffee cup stored on cutting board and another employee drink stored on top of sandwich cooler. Do not store employee drinks where they can potentially contaminate food or food preparation surfaces. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed handling cell phone and then donned gloves and began working with food without washing hands. Employees must wash hands after contaminating their hands and before donning gloves. CDI - Employee instructed to wash hands and did so correctly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Bucket stored on top of hand washing sink. Hand washing sinks shall be unblocked and used for no other purpose but employee hand washing. CDI - Bucket removed. REPEAT. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at back hand washing sink. All hand washing sinks shall be equipped with paper towels for employee hand washing. CDI - Roll of paper towels placed beside hand washing sink. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Cooked mushrooms measured 84F and had been cooling for over 2 hours. 2 14 quart containers of boiled eggs measured 44-46F and were cooked yesterday. Manager states that cooler was malfunctioning yesterday which could be the reason the eggs did not cool off. CDI - Cooked mushrooms and eggs discarded. |
|
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 Cooked chicken in fryer basket measured 83F and was cooked over 30 minutes ago. Employees leave chicken in fryer until an order comes in, and then they cook the chicken again. Do not store chicken like this unless time as a public health control is being used with written procedures in place. CDI - Chicken fried and used for customer orders. 0 pts. |
|
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 Bag of bean sprouts were being stored on prep table and measured 57F. Rice cakes measured 58F and were not being stored under temperature control. Cooked jalapenos and cooked broccolini were being stored out of temperature control at 84F and 67F. Keep TCS foods below 41F, above 135F, or use time as a public health control and discard or use all food within 4 hours. Written procedures must be in place if using time as a public health control. CDI - All items moved to walk-in cooler. Establishment e-mailed time as a public health control form to fill out if they want to use time instead of temperature for these items. |
|
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 Nabo sauce, boiled eggs, pork, ground chicken, pork dumplings, and chicken in walk-in cooler all did not have date marks. Date mark all TCS ready-to-eat foods and use or discard within 7 days. CDI - Date labels added to all TCS RTE food containers with missing labels. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Mushrooms were sitting in bowl out of temperature control while they were cooling down. Boiled eggs were cooling in 16 quart containers and still measured 44-46F from yesterday. Cut tofu measured 45-55F and was cooling in sandwich cooler bottom. Use the walk-in cooler or walk-in freezer to rapidly cool TCS foods. Do not cool foods in large containers unless ice is being used to rapidly chill the food. Cooling methods must be able to cool TCS foods within the cooling parameters: from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. For food prepared at room temperature the food must cool to 41F within 4 hours from preparation. CDI - Boiled eggs and mushrooms discarded. Cut tofu moved to walk-in cooler. 0 pts. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Cooked chicken thawing on prep sink. Tuna packages were sitting in prep sink after thawing at 55F. Thaw TCS foods under running water that measures 70F or less, or under refrigeration. Food shall not rise above 41F during thaw process. All vacuum packaged raw fish must be opened immediately after thawing under running water, or before thawing if thawing under refrigeration. CDI - Cooked chicken and tuna placed back in walk-in cooler. 0 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Buns stored in pot on top of towel. Do not place buns on cloth towels. // 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of chicken stored on floor in walk-in freezer and container of sauce stored on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Cook wearing watch. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees not wearing hair restraints. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
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. Utensils stored in room temperature water. CDI - Utensils taken out of water and washed during inspection. REPEAT. |
|
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. Stacks of pans and containers stacked while still wet. Allow adequate time for utensils to air dry before stacking. // 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. Bags of clean towels stored on floor in closet. Store linens at least 6 inches off the floor. 0 pts. |