| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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 raw shell eggs stored above ready to eat food in the WIC. CDI - EHS and PIC discussed proper storage order. WIC was reorganized to prevent potential contamination. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple prepared dessert cups with TCS food (coconut milk) ingredients stored above 41F in the display cooler. CDI - PIC voluntarily disposed of out of temperature food products. REPEAT.
No escalation in point deduction due to noted improvement from previous inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed TPHC procedures being used for TCS food items in ambient display case (hotdog rolls, bulgogi buns). PIC adequately described an effective system for TPHC, including time marking (digital timer) and disposal procedure. PIC could not produce written instructions for TPHC. CDI - EHS and PIC discussed TPHC documentation and written procedures. EHS provided establishment with blank TPHC template hand out to be filled out and prepared prior to future inspections, so as to be in compliance with TPHC requirements. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed menu consumer advisory with asterisked items (buttery mayo containing raw shell eggs, fried eggs cooked to order). Asterisked items led directly to a reminder statement ('* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.') with no disclosure statement. EHS discussed consumer advisory with PIC and provided examples of compliant consumer advisory two part statements. A verification visit will occur no later than 09/22/2022. |
|
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 multiple oil bottles and spice shakers (approximately 4) throughout the food prep areas in the kitchen and service area adjacent to the register without effective working labels. CDI - PIC and EHS discussed effective labeling of working containers throughout the facility, including labeling stations and placing labels on holders for working containers. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 sugar bag in dry storage in direct contact with the floor. CDI - PIC and EHS discussed effective storage and elevation of food items. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of recently washed and sanitized bins on drying racks. CDI - Bins were separated to allow for effective air drying. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of to go packages in dry storage in direct contact with the floor. CDI - PIC and EHS discussed effective storage and elevation of single service articles. |
|
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 fluid buildup along panels of flooring in the WIC. Properly repair sealant and/or flooring of fixtures to preclude damage and/or moisture accumulation in equipment. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC provided EHS with a pH test strip kit when asked about sanitizer test strips. EHS elaborated that these test strips were insufficient for the task of accurately measuring sanitizer concentrations. REPEAT.
A verification will occur no later than 09/22/2022.
No escalation in point deduction due to attempted compliance from previous inspection. |
|
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 food soil in the interior portions of prep unit undersides. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash bags stored directly on dumpster pad.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open at time of inspection. CDI - Lids were closed prior to returning to indoor premises. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed minor build up of soils on flooring throughout the facility. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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 employee food items (fruit/food from outside vendors) stored above customers food items (tofu, washed carrots, etc.) in the WIC. Other areas of employee storage were properly distinguished. CDI - PIC and EHs discussed effective employee storage, including labeling and lowering employee storage elevation so as to prevent potential contamination of establishment food and equipment. |