| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed (uncovered) employee beverages stored on prep tables among condiments, equipment and food stuff. CDI: all beverages were properly relocated or discarded |
|
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 Observed raw shrimp stored over sauces, unwashed produces stored over ready-to-eat foods, sashimi stored over other ready-to-eat items in the walk-in and in the Pepsi (see violation #47) reach-in. CDI: EHS provided storage order hand outs & educated; all items were rearranged for proper storage order.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed employee scrub long cutting board at 3-comp sink without using the 3-compartment sink correctly or sanitizing the surface. CDI: Long cutting board was taken out of service back to 3-comp for w/r/san. Education was provided and PIC was directed to educational video for more training.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch by removing stickers from new pans/equipment. -Pf. CDI: all new pans were returned to 3-comp for stickers to be removed.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of sanitizer w/ 0ppm chlorine. CDI: Sanitizer solution re-made = 100ppm
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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. Observed TPHC used for all TCS items held at prep top units without having written procedures available. CDI: EHS provided TPHC template which was completed during visit.
TPHC procedure template may be found at: http://meck.co/FoodSafety |
|
39
|
1
|
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 large containers of sauces stored on the floor in the walk-in. CDI: Sauces placed on dunnage racks |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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. Observed utensils for dispensing cooked rice stored in a crock pot (see also #47) at temp of 127F; CDI: pot turned up; rechecked =137F
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 plastic, non-handled containers stored directly in the dry rice and sugar; CDI: containers discarded |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed all containers and equipment tightly stacked while wet |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment (other than toasters, mixers, microwaves, water heaters and hoods) is ANSI certified or equivalent and used per manufacturer requirements. Observed Pepsi reach-in used as working reach-in for non-packaged food as instructed on label; observed white chest freezer w/ no NSF, EH UL approval used for ice cream; observed crock pot used for storage of in use rice utensils |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Use designated area for the orderly storage of employees' clothing and possessions. Observed personal items of employees throughout facility. CDI: items were properly relocated to prevent contamination |