|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touch cabbage and cooked shrimp with bare hands. Then PIC touched cabbage with bare hands CDI-EHS intervened and explained issue, they washed hands and put on gloves. Cabbage was voluntarily discarded. REPEAT. |
|
15
|
3
|
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 in prep raw beef (being ground, cut) sitting within 2 inches of RTE rice cooker. Observed broccoli being poured into a container right next to raw chicken. Observed raw beef on top of raw shrimp. CDI-PIC stopped the prep, moved the items that were RTE and EHS explained there needs to be some separation. PIC moved beef below shrimp. |
|
18
|
1.50
|
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 dumplings come out of the wok, at 118F. PIC explained they have raw ground pork inside. They also explained they cook them again. CDI-EHS explained they have to have proper procedure to do that, and suggested they fully cook the first time. They reheated for final temp of 170F. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw beef being ground and prepped in a container and the container was on the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken shelf, and rusted shelves throughout facility. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the women's restroom. |
|