| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed employees wearing gloves to do tasks not involving food preparation and not washing hands and changing gloves before engaging in food preparation tasks. - CDI - EHS strongly recommended to PIC for employees to not wear gloves when gloves are not needed. Employees removed gloves and washed hands as needed once education was provided. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
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 shrimp and raw eggs stored over ready-to-eat sauces in walk-in cooler. - CDI - PIC moved raw shrimp and raw eggs.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed container of chicken uncovered in reach-in freezer. |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
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 dish machine sanitizer concentration at 0ppm chlorine. Observed sanitizer concentration of 0ppm chlorine in sanitizer bay of 3 compartment sink. - CDI - PIC switched sanitizer and sanitizer primer tubes to allow sanitizer to be pulled into dish machine correctly. PIC added bleach to sanitizer bay of 3 compartment sink. Observed corrected chlorine concentration for dish machine and 3 compartment sink.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. - Observed cutting boards stored clean with visible food debris. - CDI - PIC moved cutting boards to 3 compartment sink area to be cleaned. |
| 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 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. - REPEAT - Observed ranch dressing and pork dumplings holding above 41F in multiple refrigeration units (see temperature chart). - CDI - PIC voluntarily discarded ranch and pork dumplings. Follow up visit required to ensure RIC has been repaired. |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
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 multiple containers of cooked chicken stored in reach-in freezer lacking a date mark label. Per PIC, chicken was cooked the previous day. Also observed baby corn, bamboo shoots, and water chestnuts opened from a can lacking a date mark. Per PIC, cans were opened today. - CDI - PIC dated items. |
| 28 |
0 |
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 spray bottle of glass cleaner labeled as sanitizer. - CDI - PIC corrected label. |
| 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 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. - REPEAT - Observed raw shrimp cooling from prep in overflowing deep covered containers. Observed sliced lettuce wedges individually wrapped cooling in RIC. Observed salads cooling in closed containers in RIC. - CDI - PIC separated shrimp into separate shallow containers to quickly cool product. PIC unwrapped lettuce wedges and uncovered salads, placed on sheet trays, and moved products to WIC to continue cooling.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed both walk-in cooler and walk-in freezer full and at capacity. Cooling violations and storage order violations observed during inspection. - CDI - Cooling and storage violations corrected during inspection. If future cooling and storage order violations occur due to walk-in units being at capacity, risk control plan may be implemented or permit action taken. |
| 37 |
1 |
Food properly labeled: original container |
No |
No |
Yes |
Yes |
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. - REPEAT - Observed multiple squeeze bottles and spices containers lacking a label. - CDI - PIC labeled spices and squeeze bottles. |
| 44 |
0 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. - Observed damaged gasket in reach-in freezer. Repair or replace gasket.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed cracked large wok. - CDI - PIC discarded wok. |
| 49 |
0 |
Non-food contact surfaces clean |
No |
No |
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 reside and debris on the inside and outside of refrigeration units as well as on the inside and outside of tub used for wok drainage. Increase cleaning frequency to prevent buildup and maintain clean. |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
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. - REPEAT - Observed damaged flooring and missing and damaged floor tiles throughout kitchen, especially the warewashing (3-compartment sink and dishmachine) areas. Repair flooring in the described areas. Observed damaged ceiling tiles throughout facility. Repair damaged ceiling. |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-303.11 Provide required lighting intensity. - Observed insufficient lighting in walk-in cooler. Light meter read 0.6 foot candles in WIC. Increase lighting to provide at least 10 foot candles in walk-in cooler. |