|
6
|
0.50
|
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 a plated peanut butter and jelly sandwich at food prep table. PIC elaborated that she had been unable to eat lunch prior to the appearance of numerous customers. CDI - EHS moved sandwich to employee food storage table. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed three (3) recently placed items (cooling soaking japchae noodles, kimchi, and cooked galbi beef) as well as one (1) pan of been sprouts and one (1) pan of brown rice within the WIC, along with two (2) pans of portioned kimchi cups in the RIC requiring date marks with no date marking. CDI - Date marks were added to all items requiring date marks. REPEAT
Raw meat items, such as bulgogi, squid, or chicken do not require date marking. Similarly, employee items, such as tofu or personal drinks, when properly separated from food items held for resale, will not need any date marking. Raw or uncooked vegetables, like cut carrot or cucumber, are also exempt from any date mark requirements. Cut cabbage or tomato based items, however, will require date marks.
Cooked and cooled meat items, housemade kimchi (due to cut cabbage), cooked brown and white rice, or cooked japchae ingredients, like cooked noodles, cooked eggs, or cooked mushrooms, will need date marking, if they are to be held for longer than 24 hours.
Note: facility has had multiple date marking violations, with those recorded in this inspection serving as only the most recent repeat violation. Continued repeat violations may result in permit action and/or the application of a risk control plan. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use wiping cloths stored in properly labeled and concentrated sanitizer bucket stored directly on the floor beneath 3 compartment sink. CDI - bucket was elevated to step stool at dry storage shelf. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two (2) set of tongs stored directly in raw beef and cooked noodles in WIC.
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 two (2) plastic single service lids stored in non-TCS pickles in WIC.
CDI - Utensils were removed from stored food items in WIC. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - doors were closed prior to return to interior premises. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two (2) employee storage shelves in the WIC with sealed food and personal items stored above food held for resale. Employee storage should be organized such that items are not only labeled/distinguished, but such that they are not above food held for resale, such that they can contaminate it.
Note: RIC employee storage, wherein food is separated by marked line and held on the same elevation as other food items, is correctly stored. |