| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 staff did not know about new rule. CDI-handout of procedure and poster in Chinese given |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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. Observed staff coffee stored above make unit. CDI-coffee moved to new location |
|
8
|
2
|
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 dry hands before turning off faucet without recontaminating hands.-P Observed staff turn off faucet with hand when wipe on apron. CDI Redirected staff to wash hands again, showed how to turn of water with paper towel. Gave handwashing procure sticker in Chinese. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not dispensing in bathroom.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear handwashing sink. CDI-soap towels provided |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils and giant pan with handles with grease/food residue. Observed inserts of rice maker and containers of sauces and spices at cook line not being washed or changed frequently enough. Lots of build-up and dried grease on containers. |
|
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 Observed chicken wings that were just fried left on counter to cool, they were leaving until room temp before refrigeration. CDI-chicken wings put into walk-in freezer to cool. |
|
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 Observed chunks of chicken, chicken wings prepared yesterday out at fryer with no temperature control. CDI-chicken moved into make unit. Observed jar of orange marmalade on counter at room temp. Labeling says to refrigerate after opening. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed pump sprayer in cashier area. No answer on what was in it. PC with son says it is a commercial cleaner. Verification to see properly labeled |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed multiple bus tubs of cooked chicken wings being fried. Procedure was to put in walk-in cooler to cool. Walk-in cooler too small and not cold enough to handle cooling that volume of chicken wings. CDI-put in walk-in freezer to cool. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 old spice containers repurposed for other spices and sesame seeds. Repurposed containers not labeled with new contents. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed staff stand on prep table with several bus tubs of chicken on it to put new delivery items on top of walk-in for storage. No W/R/S after. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed no made sanitizer on site. Keep sanitizer available to wipe surfaces |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed to go container used to scoop soy sauce. A scoop with a handle or ladle needed where handle stays out of food |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed large bowl with handles cracked. Repurposed spice containers with holes and cracks, white container with rip down middle. Dispose of utensils that cannot be cleaned properly. VR |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
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. Observed grease build-up on cooler handles, and most surfaces of kitchen equipment and shelving. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall near soy sauce splattered. Walls in bathroom with grimy smudges. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed hood lights off. Keep hood lights on during cooking. |