| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
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 employee present with active ANSI food protection manager certification. At least 1 employee with ANSI food protection manager certification shall be present during all hours of operation. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
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 Establishment does not have a vomit/diarrheal event clean up plan. CDI - Establishment e-mailed sample policy to use. 0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Steel wool in hand washing sink basin at bar. Cup in hand washing sink at sushi station. Hand washing sinks shall be only used for hand washing. CDI - Items removed. 0 pts. |
|
15
|
3
|
Food separated & protected |
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 Container of various types of raw fish stored above crab in reach-in cooler. Raw tilapia and salmon stored above ginger, wasabi, and cream cheese in reach-in cooler. Raw chicken, raw bacon, and raw crab stored on shelf above spring rolls in reach-in cooler. Raw animal products must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT |
|
23
|
3
|
Proper date marking & disposition |
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 Sushi tuna, imitation crab, sushi salmon, and cooked shrimp in reach-in cooler did not have date marks and prepared yesterday according to manager. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. REPEAT // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Container of squid salad was date marked 12-1 and had not yet been discarded. TCS RTE foods must discarded or used within 7 days of preparation or opening. CDI - Squid salad discarded. REPEAT |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - California rolls and sushi rice did not have time labels on them. Mark time on food using time as a public health control and use or discard food within 4 hours. CDI - Time labels placed on items. REPEAT |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw fish packages in walk-in cooler and reach-in cooler were thawed still in vacuum package. Remove fish from vacuum package before thawing, or immediately after thawing under running water. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Roach observed crawling on sushi cutting board. Pests shall be precluded from the premises. Manager showed EHS invoice of pest control visit at end of November. Contact pest control to treat for roaches. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Roach observed crawling on sushi cutting board. Food shall be protected against contamination from pests. CDI - Cutting board washed, rinsed and sanitized during inspection. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 cooks not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured less than 150 ppm quat. Wet wiping cloths shall be stored in sanitizer solution when in between uses. Solution must be 150-400 ppm for quat. CDI - Buckets emptied and refilled with 200 ppm solution. 0 pts. |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Container of mushrooms in reach-in cooler had visible dirt on them. Avocadoes at sushi station still had stickers on them. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. REPEAT |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Sushi containers are being re-used. Single-use and single-service articles must not be reused. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Ice dripping from condenser in walk-in freezer. Torn gaskets present on reach-in coolers and sandwich coolers. Equipment shall be maintained in good repair. Repair/replace listed equipment. REPEAT. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler is severely stained and no longer smooth and easily cleanable. Resurface or replace cutting board. // 4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Can opener does not have removable blade. Remove from establishment and acquire a can opener with a removable blade for cleaning. |