| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mixer for chicken stored in front of back handwashing sink. Pan was also stored inside handwashing sink. Be sure that this handwashing sink is always accessible especially when raw foods are being handled in prep area. CDI-Items were moved. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered noodles on storage shelving. CDI-Food was covered with plastic wrap to keep protected between uses. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on ice machine divider inside of unit. Recommended more frequent cleaning. |
|
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 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 .
Observed fried tofu stored in prep top over fill line of food container. Food was above 41F. CDI-Educated PIC about importance of avoiding overfilling food in prep units to allow food to remain 41F and below. Top layer of food that was above 41F was removed and placed into walk-in cooler to quickly cool. When rechecked, tofu was 37F. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety
Observed facility keeping TCS foods on 11am-3pm time without written procedures. Items were held in drawers below grill. Foods in this unit have trouble keeping 41F and below during busy hours of operation. Raw eggs were also observed on 4 hour time while held on ice bath at wok station. PIC understood that foods were to be discarded after 4 hours if not sold. CDI-Provided TPHC document to PIC and assisted in filling out written procedures. Please keep document on site and readily accessible. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT 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 .
Observed raw chicken above 41F in walk-in cooler. Food had just been prepped in mixer and placed into walk-in cooler with lid fastened. CDI-Lid was removed and food was allowed to actively cool in walk-in. Recheck of food temperature was 51F after 35 minutes. |
|
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. Observed large bin of beef stored on floor in walk-in freezer. Observed unopened box of commercially packaged dumplings under ice buildup in walk-in freezer. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth on surface near food prep. CDI-PIC removed cloth. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife stored in between crevice of cooking equipment with buildup. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several food containers wet stacked in clean dish storage. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket (door seal) on back door of walk-in cooler and prep reach-in door.
Observed heavy ice buildup forming under condenser in walk-in freezer. Ensure that no exposed food is stored below ice buildup. |