| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster in Mandarin, but PIC was unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided hard copies to PIC of the updated Employee Health Acknowledgment form in Mandarin. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector. |
|
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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure in Mandarin. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touch cooked chicken wings with their bare hands. CDI- EHS educated PIC, owner and food employee on no bare hand contact requirement. CDI- PIC voluntarily discarded the chicken wings EHS observed food employee touch. |
|
15
|
0
|
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 Observed a container of raw shelled eggs stored above produce and closed containers of sauces in walk-in refrigerator. CDI- EHS educated PIC and owner on proper food storage order. EHS emailed owner a link for posters and other educational materials to assist in training staff. |
|
16
|
0
|
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 in-use 3-compartment sink with the chlorine sanitizer bay at a concentration below 50 ppm. CDI- PIC emptied bay and provided a chlorine sanitizer at a concentration of 100 ppm. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg drop soup (made at 11am on 11/19 per PIC), wonton soup (food items is made with chicken broth made in-house; made at 11am on 11/19 per PIC), chicken wings, and sesame chicken hot holding below 135F. EHS observed the violation at 3:10 am. The hot holding unit for the egg drop soup and wonton soup was not turned on by staff. EHS observed all other TCS food items hot holding on prep tables and above wok. PIC voluntarily discarded all food items. EHS explained items hot holding shall be maintained at temperatures 135F or higher. EHS discussed using Time as a Public Health Control with PIC and owner, but owner stated they will keep items at 135F or above, or at 41F or below. Verification visit no later than 11/23 to discuss proper hot holding. Establishment is closed every Monday, therefore, visit cannot be conducted on 11/22. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut leafy greens, cooked pork, cooked chicken, and raw beef cold holding in establishment only make station above 41F. EHS observed other TCS food items in unit at temperatures below 41F and recorded an ambient temperature of 38.5. Per PIC, the food items were placed in unit at 1:00 pm from WIC. PIC moved all items to walk-in cooler and reach-in freezer to quickly cool. All items reached below 41F prior to EHS departure. Verification visit no later than 11/23 to discuss cold holding. Establishment is closed every Monday, therefore, visit cannot be conducted on 11/22. |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed two pans of cooked noodles cooling at room temperature on speed rack. Observed two containers of cooked chicken actively cooling in walk-in refrigerator tightly covered. CDI- EHS discussed proper cooling parameters and methods with PIC and owner. PIC elected to uncover the cooked chicken and placed items in reach-in freezer to quickly cool to below 41F. PIC elected to move the pans of cooked noodles to the walk-in refrigerator and placed items at the top of the unit near the fan. EHS emailed PIC a link to obtain educational documents on cooling parameters and methods. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 several bottles of cooking wine and dry ingredients throughout kitchen not labeled. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed in-use 3-compartment sink setup as follows: wash, sanitize, rinse. EHS educated PIC and employee on proper warewashing procedures and staff properly setup 3-compartment sink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed ceiling tiles across from restrooms not smooth and easy to clean. Paint or replace ceiling tiles so that they are smooth, nonabsorbent and easily to clean. This item is included as a non-compliant item. |