| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf
REHS emailed PIC the changes to the employee health policy. |
|
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
Discussed with PIC rule regarding written plan for vomiting or diarrheal event. PIC did not have a written plan. Emailed PIC vomit/diarrhea clean up plan and poster. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
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
Observed mechanical dishmachine at bar area measured 0ppm chlorine. Ecolab was called during inspection. PIC discontinued
use of dish machine to repair sanitizer line during inspection. REHS rechecked dishmachine to verify that it is sanitizing dishes. Dishmachine repaired and is meeting compliance with sanitizing. |
|
20
|
3
|
Proper cooling time & temperatures |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety
Observed multiple food items in walk in from overnight above 41F. PIC discarded voluntarily |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
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 no written procedures for food PIC stated that is held on time. REHS educated PIC on rule for written procedures. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Conformance with Approved Procedures (P) (Pf) Observed pH for sushi rice at 4.3, greater than the 4.2. REHS instructed PIC to discard rice. Rice discarded.
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed food service worker not familiar with HACCP plan. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Observed large amounts of food in sealed container cooling in walk in above 41F. REHS educated PIC on proper cooling methods and instructed PIC to:
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 PIC switched to shallow pans. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service worker wearing watch while preparing food. PIC instructed food service worker to remove watch. Watch removed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. PIC unstacked pans to air dry. |