| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee only wash hands for a couple seconds then turn off faucet handles with bare hands. CDI: education was provided; hands washed properly. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at one of the handsinks in the kitchen. CDI: paper towels provided. |
|
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 inside 2-dr reach-in cooler raw chicken gizzards stored above ready to eat foods. CDI: chicken was moved to bottom shelf inside prep cooler.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed beef tripe stored in direct contact inside grocery bags. CDI: employee moved tripe into food grade bags. Observed lettuce in small containers stored and stacked in direct contact with each other. CDI: lettuce containers separated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee with gloves on breading raw popcorn chicken then go and touch to go containers without changing out soiled gloves and washing hands. CDI: education provided; gloves removed and changed; hands washed. |
|
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 or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed bleach sanitizer at 3-comp sink at 0ppm. CDI: changed out; bleach added to proper concentration. |
|
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 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 noodles sitting out on cook line in large quart containers at 69F. Owner stated that noodles are left out for lunch rush and reheated to when customer orders. Advised using TPHC for noodles. Noodles were cooked about 2 hours ago. CDI: noodles placed on TPHC; form reviewed and emailed. |
|
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 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 inside 2-dr reach-in cooler cooked pork, beef, pork chops, baked chicken, and fish that were made yesterday with no date mark. CDI: properly dated. |
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 2 large containers of noodles at 69F inside reach-in cooling while covered. CDI: noodles separated into 2 bus tubs and uncovered. Observed lettuce inside reach-in at 54F that was just prepared and cooling while covered with plastic. CDI: lettuce separated into bus tubs and uncovered.**** Refer to permit conditions for proper cooling or addition cooler/freezer space will need to be added or # of items being cooled will need to be scaled back. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken gizzards thawing inside standing water at prep sink. CDI: water was ran over top for proper thawing. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in bleach sanitizer at 0ppm. CDI: more bleach added to proper concentration. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 utensils stored in water of 73F.
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoop handles stored down in cornstarch, sugar, and chicken base. |
|
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 sheet trays wet stacked on dish shelf. |