| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Managers did not have policy in place regarding informing employees of their responsibility to report the "big 5" symptoms and "big 6" illnesses. CDI - Employee health policy examples in English and Chinese given to managers. 0 pts. |
|
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 Establishment does not have a vomit/diarrhea clean up policy. CDI - Establishment emailed sample policy to use. 0 pts. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Employee observed washing utensils in hand washing sink at waitress station. Sponge and soap container stored in hand washing sink at bar. Ice observed in hand washing ink in kitchen. Hand washing sinks must only be used for employee hand washing and no other purpose. CDI - Manager educated on hand washing sink use. |
|
15
|
1.50
|
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 Container of raw fish and raw pork stored on shelf above containers of sauces. Do not store raw animal products above ready-to-eat foods. CDI - Food storage order corrected. // 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored on shelf above raw beef in walk-in cooler. Do not store raw poultry above raw beef. CDI - Food storage order corrected. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Band saw blade and meat grinder blade both stored as clean, but had visible food debris on them and needed to be cleaned. CDI - Blades taken to ware washing area to be rewashed. 0 pts. |
|
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 Beef soup that was cooked and began cooling yesterday still measured 55F. CDI - Beef soup discarded. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Vegetable broth stored on chef's cart at ambient temperature (measured 45F). Vegetable broth is a TCS food. Manager states that he would like to place vegetable broth on time as a public health control. CDI - Manager e-mailed TPHC form to fill out and will discard vegetable broth every 4 hours. 0 pts. |
|
23
|
3
|
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 2 containers of cooked pork had no date marks in walk-in cooler. Beef soup in walk-in cooler was date marked as being prepared on 2-6. Manager states it was prepared and frozen on 2-6 and thawed 2 days ago. Place freezer and thaw dates on items to keep track of the amount of days the food is under refrigeration. TCS RTE foods may be kept at refrigeration temperatures for a maximum of 7 days. CDI - Items dated during inspection. REPEAT |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Beef soup measured 55F and had been cooling in large pot since yesterday. Cool beef soup using ice wands or ice baths to ensure it cools to 70F within 2 hours, and to 41F within a total of 6 hours. CDI - Beef soup discarded. REPEAT |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw chicken thawing in bucket of water at prep sink at 52F. TCS foods shall be thawed under running water that measures 70F or less, or under refrigeration. Thawing TCS foods must not rise above 41F. CDI - Chicken moved to walk-in cooler. 0 pts. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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. Containers of dry ingredients on chef's cart were not labelled (MSG, salt, sugar). REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of beef stored on floor while employee was cutting it. Do not store food containers on the floor. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee preparing beef soup with no hair restraint. 0 pts. |
|
49
|
0
|
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. Interiors of sandwich coolers and shelves in walk-in cooler need additional cleaning. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on cardboard dumpster. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employees' personal foods are stored in walk-in cooler above food that is for restaurant. Store personal foods on bottom shelf and label them as employee foods. 0 pts. |