| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that employees are properly made aware of times when to wash their hands. Observed employees making trips from the walk in unit and returning directly to prepping foods. Employees shall wash their hands in between acts that contaminate them such as these changing of tasks. CDI- PIC asked employee to wash their hands again. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Hand washing signs shall be provided at each hand washing sink notifying food service employees to wash their hands. Hand wash sign missing at hand washing sink by the dish area. CDI- A hand wash sign was provided at the end of the inspection by the REHS.
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be available at all times and used for the sole purpose of hand washing only. Observed an employee fill up and pitcher during the inspection from a hand washing sink. |
|
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 Foods inside of walk in cooler shall be stored according to their final cook temperature. Observed inside of the walk in cooler a pan of raw beef stored over raw shrimp. Ensure that foods are stored according to their final cook temperature to avoid possible contamination from occurring. CDI- PIC reorganized the pans during the inspection according to their final cook temperatures. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up left attached to some metal pans on air drying shelves. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. . |
|
20
|
0
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cabbage inside of walk in cooler in a bulk amount attempting to cool from ambient temperature. Cabbage was observed at 55F upon arrival to inspection and 52F about 45 minutes later. Cabbage was place directly inside an ice bath to cool faster in a smaller amount. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature of 41F;. Observed a reach in unit holding foods over night that have not been turned on. Foods registered at a temperature range of 63-66F. All foods kept in this unit were discarded and denatured during the inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 Any tcs foods kept for subsequent dayys shall be date marked for 7 days with the first day being the day the food was prepared. Foods include cooked shrimp and tomatoes/cucumber popusa mix. CDI- These foods were dated during the inspection. |
|
33
|
0
|
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 items attempting to cool in bulk amounts. Ensure that we're breaking down foods into smaller portions to allow these foods to cool at a faster rate. Cabbage was broken down in to smaller portions during the inspection. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open upon arrival to inspection. Ensure proper mesh screening shall be provided if food establishment has plans to leave the back door open to protect food establishment. CDI- PIC closed back door during the inspection.
6-202.13 Properly locate nsect control devices. Do not store insect control devices over food preparation areas. Observed sticky insect capture tape attached to the ceiling over several prep stations. Remove and place in areas where possible contamination cannot occur. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles making direct contact with sugars in the dry storage area and popusa mix in the prep unit. CDI- Both handles were removed by the person in charge. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes on air drying shelves wet and tightly stacked. Food establishment shall implement pyramid style stacking method to prevent air drying issues. |
|
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 some gasket channels with tears found in their seals. Observed hand soap dispenser by handwashing at entrance not in working condition. Batteries replaced during the inspection to carry out hand washing. |
|
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. Observed buildup left attached to some prep units, gasket channels, hand wash sinks, and sides of equipment. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove trash build up from around the dumpster area to prevent a possible attraction or harborage of pests. Observed buildup left stored next to dumpster including about 40 boxes and litter. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken tiles and damaged tiles by the dish area and damaged baseboards by the entrance to the kitchen area. |