| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF No manager present at beginning of inspection. All employees stated that they were not the person in charge because he left. CDI - Kitchen manager arrived to inspection within 15 minutes. 0 pts. |
|
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 PIC with ANSI food protection manager certification was not present at beginning of inspection. |
|
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 drink observed on ledge of sandwich cooler top. Do not store employee drinks where they can potentially contaminate food. Store in a separate location, such as a low shelf. 0 pts. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container observed drying in hand washing sink basin. Do not use hand washing sinks for any purpose but hand washing. CDI - Container removed. REPEAT |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
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 Raw tuna observed on shelf above gyoza in sandwich cooler bottom. Raw pork dumpling filling observed on shelf above unwashed vegetables in walk-in cooler. A smaller pan of raw pork dumpling filling also observed on top shelf above spicy mayo in sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods or vegetables/fruits. CDI - PIC corrected food storage order during inspection. REPEAT |
|
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 . 3 large containers of chicken broth that was cooling overnight still measured 43-46F. Also, large container of cooked garlic measured 68F in walk-in cooler at 3PM, and still measured 67F at 4PM. PIC stated it was finished cooking 30 minutes ago which does not seem accurate. CDI - Broth and garlic discarded. |
|
23
|
0
|
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, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Shrimp and rice cakes in sandwich cooler were missing date labels. CDI - PIC placed date labels on them and he stated they were prepared yesterday. //
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Miso paste in reach-in cooler was prepared on 2-27. Use or discarded TCS ready-to-eat foods within 7 days of preparation. CDI - PIC discarded miso paste. 0 pts. |
|
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 . Chicken broth was cooled in deep containers. PIC states they place them in freezer to cool. The containers are so large that the middle would still not cool in time without frequent stirring. Use an ice wand to cool broth. Also, cooked garlic was cooling in large, deep container. CDI - PIC discarded garlic and chicken broth. 0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 on line were being stored in 64F water. CDI - PIC took utensils to be washed. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Establishment needs to remove the giant pot from the establishment that was observed above the walk-in cooler. This pot will not fit in dish machine or the 3-compartment sink. CDI - PIC educated and states they do not use it and will remove it from restaurant. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Trash around dumpsters. Keep waste stored in dumpsters so they do not attract insects and rodents. 0 pts. |