| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
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. Observed in use employee water bottle sitting on countertop at cook line immediately adjacent to in use food and food contact items. Do not place employee food or drinks where they can contaminate customer food or food contact items. REPEAT |
|
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. Observed employee wash hands and then use freshly cleaned hands to turn off unclean faucet handles without use of a barrier before returning to food handling activities. CDI - hands rehashed. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two trash cans pushed in front of bar area hands sink blocking access. CDI - cans relocated. REPEAt
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using bar hand washing sink as a dump sink to discard sanitizer solution and then use the sink to re-fill the sanitizer container. CDI - employee directed to use 3 part sink. Do not use hand sinks for purposes other than washing hands. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed establishment is partially cooking fried chicken to 138f, holding over fryer and then finishing to order. This is a process that requires approval from the department. Fully cook the chicken to at least 165f during the first cook before either serving, hot holding, or cooling the chicken. CDI - chicken finished to 169f. |
|
20
|
1.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed 4 bulk containers of chicken broth cooling overnight in WIC still at 49-51f and tub of pork drippings cooling overnight in WIC still at 47f. Also observed bulk containers of cooked eggs cooling in WIC at 49f @ 12:00 still at 49f @ 12:45. CDI - broth and pork discarded. Eggs relocated to shallow containers to quickly chill. REPEAT |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked chicken and cooked rice cakes allowed to sit over fryer vats for extended time after cooking in lieu of moving to hot holding device. Rice cakes observed to be at 125f. CDI - cakes discarded and chicken relocated to WIC to cool as it was still above 135f. Observed cooked mushrooms in colander on countertop at 92f. CDI - mushrooms relocated to WIC to cool as they had been out less than 2 hours. Observed cooked bean sprouts holding in strainer above steamer At 90f. CDI - sprouts discarded as they had been holding over 2 hours.
Once TCS food is cooked, serve it immediately - or - keep it hot above 135f, cool it to 41f for storage, or use TPHC procedures (see #24).
REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed blanched jalapenos stored in pan on back rail of prep cooler at room temperature. CDI - peppers relocated to WIC to chill as they had been blanched less than 2 hours prior. REPEAT Observed various house made sauces containing mayonnaise and commercially purchased creamy sauce labeled “refrigerate after opening” in squirt bottles holding above 41f standing up in shallow pan on top of flip top unit. See chart. Bottles not down into cold holding area of unit. Portion cups of spicy mayo on countertop not in refrigerator holding above 41f. CDI - sauces discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 various prepared TCS foods kept longer than 24 hours in line coolers with no date marking including cooked ground chicken, cooked eggs, cooked pork, cooked corn, vegetable broth, and more. CDI - items with known date marks corrected, items without known dates discarded. REPEAT |
|
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
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 establishment is using TPHC for bean sprouts held at room temperature beside the steamer unit. Sprouts observed to have inaccurate time marked as EHS observed 12pm - 4 pm time placed on sprouts at 11:50 am. CDI - time adjusted
Observed no written procedures for the TPHC procedure in use. Establishment has been provided copies of the TPHC procedures as documented on the previous 3 inspection reports. Written procedures must be completed and maintained in the establishment and must be followed. CDI - EHS provided printed copy of TPHC procedures and completed with PIC during inspection today. TCS foods cannot sit out at room temperature unless using these procedures. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed consumer advisory asterisk on menu for Soboro Bowl which has fully cooked chicken and fully cooked scrambled egg. PIC confirmed dish does not contain any raw or undercooked animal foods. Consumer advisory is not applicable to this menu item. CDI - PIC blacked-out asterisk on this menu item. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottles labeled sanitizer at concentrations too high to test with quat test strips. Appears that bulk concentrate placed directly into spray bottles without diluting. CDI - Dumped and re-mixed to 200ppm quat. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed TCS foods including chicken broth, cooked eggs, cooked pork drippings, and more cooling at improper rates in deep plastic buckets some sealed with lids. CDI - items discarded or placed into shallow pans to quickly chill. When cooling foods, use methods that allow air flow to the food including shallow metal pans, ice, or other means including using the freezer if necessary. REPEAT |
|
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 several small flies in bar area. Contact PCO for service.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open for duration of inspection with no screen or insect control. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
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 wet towel on countertop at cook line. Do not place buns on cloth towels. REPEAT
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of pork drippings cooling on floor under shelving in WIC and bucket of soy sauce on floor next to chemical storage under 3 part sink. Store food at least 6 inches off the floor and away from possible contamination. REPEAT
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed dry food items stored in unfinished attic space above WIC under exposed roofing, plumbing lines, without climate control, pest control, et. Attic is not approved for storage of food. Remove to finished approved food storage areas. |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing braided bracelets/other items on wrist while working with food. Remove watches and bracelets from arms when handling food. REPEAT no point escalation as hair restraints were worn today |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
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. Observed bags of clean linens stored directly on floor of storage closet. Store clean linens at least 6 inches off of floor. Observed two knives stored as clean wedged between unclean rims of prep tables. Store knives in a clan/sanitary location. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed various single service items stored in unfinished attic space above WIC. This space is unfinished with exposed wood roofing, exposed plumbing lines, electrical lines, no pest control methods. Store single service items to prevent contamination. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf. Observed extremely large pots used to cook broth present in the establishment which are too large to be washed/rinsed/sanitized in the 3 compartment sink and are too large for the dish machine. Sink compartments must be large enough to submerge the largest utensil that is cleaned in the establishment. This was noted on the initial inspection conducted in October 2020 and at that time the large pots were removed. Discontinue use of the stock pots that are too large to be cleaned and sanitized in the existing sink or dish machine. Verification required within 10 days. |