| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 10 |
2 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrubber in basin of hand sink at dish area and strainer/plastic tub in hand sink at bar. CDI - items removed. Do not use hand sinks for purposes other than washing hands.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large fan on cardboard box in front of hand sink at dish area blocking access to the sink. CDI - fan relocated. Do not block access to hand sinks. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
Yes |
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 container of 6 minute soft cooked eggs which require consumer advisory stored directly above ready to eat food items in WIC. CDI - eggs relocated to bottom shelf. REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed produce items stored directly above steeping Thai tea in WIC #2. CDI - dirty produce relocated away from tea. Do not store unclean produce above other food items. REPEAT |
| 18 |
1.50 |
Proper cooking time & temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed pans of pork belly placed into WIC for cooling with internal temperatures of 101f. Employee noted that the pork belly is blanched and quickly flash fried and then cooled in WIC and then later removed, cut into portions and braised. This is a non-continuous cooking process which requires regulatory approval. Through review of written procedures, pork belly must be blanched, fried, cut, and fully cooked during the braising process prior to placing into WIC to cool. Follow written company procedures when cooking pork belly to ensure the pork is fully cooked before cooling and then re-heating. CDI- pork removed from WIC and processed/cooked. |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
Yes |
Yes |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large bulk container of curry gravy cooling since previous day still at 56 and large bulk container of curry broth cooling since previous day at 50f in WIC. CDI - both containers discarded. Observed blanched spring roll mix cooling in plastic lidded tub at 64f at 12:30 still at 60f at 1:20pm. Cooling rate of 4 degrees per hour not sufficient to cool to 41f within 4 hour cooling parameters. CDI - mix spread onto shallow metal pan to quickly chill.
REPEAT |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items holding above 41f in flip top portions of line coolers including dumplings, raw shell eggs, wontons, and more. CDI - items allowed to remain in use until end of 4 hour time and then discard. Observed fried tofu strips and fried duck skins holding at room temperature without use of time control. CDI - discarded. EHS strongly recommends using time control procedure for these items as coolers observed to be working properly, however, ambient air temperature around line extremely high. Some improvement noted in overall cold holding as equipment was working properly or was marked out of use and empty. REPEAT. Establishment remains under RCP for cold holding with additional items added as they were noted out of compliance today. No escalation to permit action at this time. EHS recommends reducing overall kitchen ambient air temperature to assist with cold holding.
EHS observed during inspection various foods including multiple sauces and oils both house made and from corporate central production distribution located in Orlando, FL - in use at expo and at cook lines which were holding at room temperature. EHS unable to determine during inspection if some of the in use sauces and oils are shelf stable or if these items require temperature control based on in house procedures or on product labeling/packaging. At this time, these products must be held at 41f or lower or use a 4 hour time control process until documentation can be provided to the department that demonstrates the products are non-TCS. EHS provided additional copies of TPHC document to establishment during inspection. EHS will contact above store leadership to request additional information on these products. |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
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 on date marking please visit: http://meck.co/FoodSafety. Observed house made kimchi with 10 day date mark present 7/24 - 8/3. CDI - labels adjusted. Labels must be manually adjusted to 7 days if printed label technology provided incorrect date range. REPEAT - full 3 point deduction |
| 24 |
0 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
Yes |
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 establishment is using TPHC for house made hot cooked chili oil, bird’s eye chili sauce, and more. No written procedures available for these items and timing applied was not consistent with timing used with other TPHC items (rice, eggs, wings). Some sauces with only one time noted, some with both start and end times noted. CDI - items added to TPHC procedures and time method adjusted to fit written procedures. No point escalation at this time as procedures implemented during last inspection observed correctly applied. |
| 28 |
1 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple spray bottles labeled sanitizer holding peroxide multi disinfectant cleaner. Observed spray bottle of quat sanitizer with no label. Observed spray bottle with no label holding peroxide multi disinfectant. CDI - all chemicals properly labeled as to contents.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of peroxide disinfectant cleaner on expo countertop immediately adjacent to in use food and food contact items. CDI - removed. Do not store chemicals with food or food contact items. |
| 33 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
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 pans of various TCS foods cooling in pans on top of flip top units including cut tomatoes, cooked portioned noodles, and more. See chart. Do not place food into service coolers while actively cooling. Ambient air temperature around these flip top units is very high and the units area not able to cool the TCS foods within proper cooling timeframe. Observed bulk plastic container of blanched spring roll filling cooling covered with lid in WIC at improper rate (see #20). CDI- filling removed to sheet pan to quickly chill. Observed bulk plastic buckets of curry gravy and curry broth cooling overnight in WIC which did not meet cooling parameters (see #20). CDI - both discarded. PIC noted they do use ice bath for these items, however, they were not fully cooled to 41f before sealing with lids and placing into the WIC. Modify this process to include reduced volume, metal containers, and possibly ice wands to assist with cooling of these items to 41f before placing into sealed containers for storage.
REPEAT - establishment is placed on Risk Control Plan for cooling methods during inspection today. |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in back area near WIC, in restrooms, and at bar area. Contact PCO for service. REPEAT |
| 39 |
0 |
Contamination prevented during food preparation, storage & display |
No |
No |
No |
No |
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed squeezed lemon juice and strainer sitting in basin of hand sink at bar area. Do not place food into hand sinks. |
| 43 |
0 |
In-use utensils: properly stored |
No |
No |
No |
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 portion cup used as scoop laying inside of egg roll filling 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 ice scoop laying inside of ice with handle in direct contact with the ice at server beverage area. |
| 51 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
Yes |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Observed floor sink drain under pre-rinse basin at dish machine overflowing with foul water running across floor to alternate floor drain. PIC identified that drain strainer was full and removed and emptied. Drain began to flow properly.
Observed unclean water flowing along baseboard under dish machine dirty drain board identified as coming from drain pipe of free standing dump sink. Drain pipe from sink mis-aligned with floor sink underneath causing waste water to partially flow onto floor and under equipment. PIC corrected during inspection. |