| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priorities/risk factors during the inspection: Improper holding temperatures and contaminated equipment/cross contamination. CDI - Provided some education and the priorities were corrected during the inspection.
A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. |
|
5
|
0.50
|
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 no written procedures in the facility for responding for these types of events. CDI - EHS provided the clean up guidance to the PIC. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed the slicer blade with old food debris and residue. CDI - PIC took apart and placed at the warewashing to wash/rinse/sanitize properly. PIC stated they no longer use the slicer. Explained to PIC that any equipment no longer used shall be removed from the facility.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 grilled pork in the walk in cooler above 41F; two containers of boba that was just prepped this morning above 41F; beef (prepped this morning) in reach in cooler above 41F. CDI - Grilled pork was voluntarily discarded. PIC has chosen to place Boba onTPHC (prepped at 10:00); pork prepped this morning was placed in the walk in c freezer to cool back down to 41F or below.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed summer rolls without a time (prepped this morning at 11), Pork on top of prep top cooler had a date of 3/8 and no time; chicken on top of prep top cooler had no date and no time. CDI- Allowed PIC to place time on summer rolls. Pork and chicken were both voluntarily discarded. Explained to the PIC the importance of following the TPHC procedures. *Failure to comply with the TPHC procedures set in place may result in further permit action** |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hub of Clorox stored on the clean side of the 3-compartment sink. CDI - PIC relocated the chemicals and explained the importance of proper storage of chemicals. |
|
33
|
0.50
|
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 Observed cooked chicken cooling in the walk in cooler covered. CDI - PIC uncovered the pan and placed the chicken in the walk in freezer to rapidly cool to 41F or below.
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 . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving under turbo chef and under grill with build up and debris. Observed gaskets on refrigeration units accumulating food debris and residue. Clean and maintain. |
|
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 cleaning needed under equipment at the cookline and under shelving and refrigeration units. |