| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened employee drink stored in walk in cooler on shelving. Canned drink moved to prep sink during inspection. CDI- drink discarded, EHS discussed designated areas for employee drinks. REPEAT. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handling lo main noodles (cooling in prep sink) with bare hands, EHS observed employee grabbing handfuls of lomain noodles and portioning into plastic containers. CDI- EHS intervened, spoke with employee and PIC about glove use, lo main voluntarily discarded during inspection. |
|
15
|
1.50
|
Food separated & protected |
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 meats stored above prepped vegetables (green beans, raw mushrooms) in walk in cooler. CDI- Storage order corrected, vegetables moved to top shelf, no longer contamination concern. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner stored on sushi prep table during inspection. CDI- chemical moved to shelving below prep surface. EHS explained chemical storage risk, ensure toxic chemicals are stored away from food prep areas. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing out frozen chicken in bus tub at prep sink under cold running water. Running water is >70F during summer months (84F today)- no longer a reliable thawing method. CDI- EHS discussed approved thawing methods with PIC, chicken moved to walk in. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 a few metal containers at cook line with spices/salts/seasonings with no label. Ensure all food products that are not easily identifiable are clearly marked. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on sushi prep surfaces during inspection. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 a container of water used for utensils at flat top grill, below 135F (at 117F) during inspection. CDI- temperature adjusted, utensils at proper holding temperature. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use/single-service articles stored in boxes on the floor in nearby dining room. Ensure these products are up off the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units with damage, splitting at seals, specifically at sushi area and cook line reach in units. Observed small prep top unit not in use during inspection, PIC stated he is having compressor issues with this unit. REPEAT. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 shelving in walk in cooler with buildup, in need of cleaning. Observed gaskets in need of cleaning. Observed hood system with significant buildup, in need of cleaning. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring underneath cooking equipment at main cook line with significant black buildup, in need of cleaning. REPEAT. |