| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF No person in charge present during hours of operation to ensure material duties are being properly maintained.
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.
Person in charge showed up later on during the inspection, but was not able to respond to REHS questions such as tphc, processes, and cook temp. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No serve safe ANSI accertified food protection manager present during the time of the inspection. |
| 3 |
0 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
No |
No |
No |
2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed PIC and food employee unable to tell EHS the six reportable foodborne illnesses and symptoms. CDI-PIC has employee health poster with reportable illnesses and symptoms. EHS educated PIC on the poster and recommended training for all employees. EHS gave a Chinese employee health policy acknowledgement form to PIC. |
| 5 |
0.50 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
Yes |
Yes |
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No vomiting or diarrhea clean up plans observed during inspection. CDI- Handout was attached to inspection. |
| 8 |
0 |
Hands clean & properly washed |
No |
No |
No |
No |
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
Observed no handwashing occur during the inspection. It’s important that team members are washing hands when they become contaminated to prevent possible contamination of foods. Educated manager on proper hand washing. A training will be conducted to help team members. |
| 10 |
0 |
Handwashing sinks supplied & accessible |
No |
No |
No |
No |
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a metal scrubber for dishes inside of hand washing sink during the inspection. CDI- Removed by REHS. |
| 15 |
3 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed raw chicken stored above scallops and salmon. Observed unwashed vegetables stored above ready to eat. Remember inside of the walk in freezer, if food is removed from original packaging it must also be stored according to the final cook temperature. Ensure that foods are stored according to their final cook temperatures. CDI- Foods were reorganized during the final cook temperatures by REHS.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Cabbage and chicken stored in cardboard boxes, CDI- Discarded. |
| 16 |
0 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
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 multiple food contact surfaces with food debris from previous uses left attached. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
| 18 |
0 |
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 Manager was educated on the process for par cooking chicken. Food establishment was emailed handout for application. Violation was not observed. No points. |
| 21 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 breaded chicken stored on the main line below temperature threshold of 135F. |
| 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 . Observed a number of foods stored above 41F cold holding threshold. Foods in between 42-45F were cooled. Foods above 45F were discarded. |
| 23 |
0 |
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 items prepared the day before without dates present. Manager was educated on when and how to date mark foods. |
| 24 |
3 |
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
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observed no TPHC procedures present during the inspection. Time stamp not being maintained. Emailed tphc procedure again. |
| 33 |
0.50 |
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 . Observed foods cooling inside of walk in cooler inside of card board boxes in a bulk amount. |
| 35 |
0 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed ahi tuna thawing in packaging inside of the refrigerator from last night. Tuna was at 46F. Discarded during the inspection. |
| 37 |
1 |
Food properly labeled: original container |
No |
No |
No |
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. Observed squeeze bottles of oil, water, soy sauce, and water at the flat top grill with no labels. |
| 38 |
0 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches near three comp sink. |
| 39 |
0 |
Contamination prevented during food preparation, storage & display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Oil stored on the ground. Placed on pallet to meet 6 inch regulation. |
| 42 |
0.50 |
Washing fruits & vegetables |
No |
No |
No |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Observed broccoli and other vegetables chopped without prior washing. |
| 43 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
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 handle making direct contact with ice inside of the ice machine.
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 room temperature water. |
| 44 |
1 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Dishes shall be stored in a manner that allows them to effectively air dry. Recommend food establishment implement pyramid stacking methods. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed food being stored in boxes inside of walk in freezer. Observed plastic bags being used for food contact surfaces. Ensure that food grade bags are being used. |
| 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 hood panels, side of equipment, and shelving with heavy buildup attached. REPEAT VIOLATION |
| 51 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
Yes |
No |
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose with sprayer nozzle attached. Water was turned to the off position and hose was removed during the inspection. |