| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
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. Observed PIC did not have working knowledge of food code due to number of violations observed during inspection. |
| 3 |
1 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
Yes |
No |
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC could not communicate information on health policy to employees who speak Spanish and only had poster in English available. CDI provided employee health information in Chinese and Spanish. |
| 5 |
0.50 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
No |
No |
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. Observed PIC did not have written vomiting and diarrhea plan . CDI provided information to PIC . |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
No |
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 not washing hands before engaging in food preparation. CDI by instruction advised PIC to have employees wash hands. |
| 10 |
2 |
Handwashing sinks supplied & accessible |
No |
No |
No |
Yes |
Yes |
5-202.12 Provide at least 100F water at handsinks. Observed hand wash in rear inoperable and hand wash in serving area had not hot water. |
| 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 raw fish and tripe for employees stored over ready to eat crayfish in walk in cooler and raw shrimp stored over ready to eat foods in reach in cooler. CDI reordered storage. |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
Yes |
No |
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 cooked corn and potatoes cooling at insufficient rate to meet cooling parameters . CDI Demonstrated to PIC and kitchen staff how to properly cool items . See temperature chart. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
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 crayfish and shrimp over stacked in prep unit top portion at 50 degrees . CDI removed over stacked portion of food and took to walk in cooler where items were properly cooled. |
| 23 |
3 |
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 chicken wings cooked yesterday not date marked in reach in cooler . CDI PIC date marked items. |
| 24 |
1.50 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
No |
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed boiled eggs on tphc with not labeling for discard time. PIC to label product. |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
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 potatoes and corn cooling in plastic bus tubs in volume that would not facilitate proper cooling. CDI changed cooling method and proper cooling rate achieved. |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
No |
No |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed snow crab thawed under hot water measuring 130 degrees. CDI moved snow crab to walk in cooler to cool. |
| 36 |
0.50 |
Thermometers provided & accurate |
No |
No |
No |
No |
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility does not have digital thermometer for use in facility currently using old dial thermometer. |
| 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 opened packages of food in rear storage area left open and exposed to contamination. |
| 48 |
1 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
Yes |
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed thermometer for high temperature dish machine not working. |
| 51 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sink in rear of facility leaking underneath. |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items throughout kitchen in food prep areas. |