| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Upon arrival there was no PIC who could show any knowledge of food safety. There were many issues with storage order, cooling, cold holding, cleaning dishes that EHS does not believe there was/is a manager who knows food safety. |
|
4
|
0
|
Proper use of reporting, restriction & exclusion |
Yes |
No
|
No |
2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. |
|
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 no vomit clean up kit on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
Yes |
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 raw chicken and eggs stored over RTE sauce. Observed raw tuna sushi over RTE sauce and cucumbers. Observed raw beef over RTE dumplings in the stand up cooler. CDI-PIC changed storage order and put chicken, sushi, eggs and beef on the bottom
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. Observed raw beef over raw shrimp. CDI-PIC moved beef.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce over washed produce. CDI-PIC moved unwashed produce to the produce shelf.
REPEAT. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety Observed food employee wash two knives, they used soapy water and rinsed, then rinsed with sanitizer. They did not immerse the knife for 30-50seconds. CDI-PIC showed how to properly clean knife, and they washed/rinsed/sanitized knives |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 cooked noodles in a large plastic container, covered at 80F in the stand up unit. Food employee said they made it at 11:30. CDI-PIC voluntarily discarded and discussed cooling the noodles on a sheet tray, not in a covered plastic container. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring rolls-64F, lettuce 61F, rice-56F, all in the expo cooler. Shrimp at 48F in the front flip top. PIC said they made these today and cooled them for a short time in the WIC and then stored them in the prep top. Open can of sardine paste (says refrigerate after opening) on the shelf in the dry goods-77F. Tomatoes/broccoli mix and pea and carrots stacked above the flip top metal containers-both above 41F. CDI-PIC voluntarily discarded all food out of temp. |
|
23
|
3
|
Proper date marking & disposition |
No |
No
|
Yes |
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. Observed 3 different types of soup in the reach in (several containers of each) with no DM, PIC said they make then freezer, then thaw. Observed beans sprouts, tofu, milk, cooked chicken, all sushi items (except two) all with no DM. PIC said these are made from yesterday or opened today and will be used within 7days. CDI-EHS explained pull/thaw date and they dated all items. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cooked noodles in a large plastic container, covered at 80F in the stand up unit. Food employee said they made it at 11:30. CDI-PIC voluntarily discarded and discussed cooling the noodles on a sheet tray, not in a covered plastic container.
Observed spring rolls-64F, lettuce 61F, rice-56F, all in the expo cooler. Shrimp at 48F in the front flip top. PIC said they made these today and cooled them for a short time in the WIC and then stored them in the prep top. Open can of sardine paste (says refrigerate after opening) on the shelf in the dry goods-77F. CDI-PIC voluntarily discarded food above 41F |
|
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 sauce stored on the floor in a bucket. Food boxes stored on the floor in the WIF. CDI-PIC moved bucket to a shelf. |