| 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 Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed lack of Active Managerial Control(AMC) by PIC- unsure of how to make/read sanitizer solution, cooling issues, pest issues, food storage order issues etc. CDI: Education provided throughout inspection by EHS. |
|
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 Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
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 written plan for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
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 employees lunch(raw fish and oysters) being stored on shelf above three compartment sink on top of clean insert pans. CDI: Education provided and food employee moved food. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 chicken stored directly over raw pork in walk-in cooler. CDI: Education provided and food employee rearranged storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed extremely high chlorine sanitizer levels in sanitizer bottles- 200+ppm. PIC and food employees unable to make correct concentration sanitizer solution. CDI: Education provided and EHS demonstrated how to make and test solution.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tabletop grinder soiled with food waste stored as clean. CDI: Food employee W/R/S. |
|
20
|
3
|
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 sesame chicken and egg rolls cooling in standalone cooler at too slow of a rate to meet cooling parameters. Egg rolls rose in temperature over a 35 minute period. PIC stated product prepared between 10:30am-11am. CDI: Education provided and PIC moved product to walk-in freezer for rapid cooling. REPEAT VIOLATION. |
|
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 cut cabbage, blanched broccoli, and garlic/oil mix sitting on prep counter/spice cart at room temp. PIC stated product are prepared daily @11am just before opening. CDI: Education provided and PIC opted to use TPHC moving forward. EHS provided paperwork. REPEAT VIOLATION. |
|
33
|
1
|
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 Observed sesame chicken and egg rolls cooling in deep insert pans covered with plastic inside standalone cooler. See violation #20 for more details. CDI: Education provided and PIC moved product to walk-in freezer for rapid cooling. REPEAT VIOLATION. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 bulk container of flour with no label. CDI: PIC labeled. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live roaches in kitchen near walk-in cooler door and one dead roach in women's restroom near toilet. PIC provided paperwork from Terminix- currently treating monthly. EHS recommended more frequent treatments. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops used for soups and rice stored in water below 135F. See temp chart for details. PIC stated water placed out @11am. CDI: PIC replaced with fresh hot water. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed power drill with mixing attachment being used for mixing sauces. Drill and attachment not NSF approved. EHS recommended replacing with food grade mixing device. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
GENERAL COMMENT: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed color chart in chlorine test strip container faded and test strips in beginning stages of discoloration. EHS recommended new strips. |