| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic container stored in basin of handsink at sushi area. CDI- object moved, EHS discussed maintaining access and ensuring handsinks are used for handwashing only.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink near sushi station. CDI- paper towels provided. |
|
22
|
0
|
Proper cold holding temperatures |
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 raw shrimp stacked over the fill line in large prep cooler. PIC stated this was stacked over the line in preparation for the lunch rush. CDI- top layer removed and brought to cooler, rest of product holding temperature. |
|
23
|
1.50
|
Proper date marking & disposition |
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 no date label on egg rolls in small reach in unit, near hot holding area. CDI- date located in walk in cooler, placed on product.
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 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 egg rolls marked 11/4 in walk in cooler, PIC stated this is the date the product was cooked and frozen, was just removed from walk in cooler yesterday. CDI- yesterdays date placed on products, EHS disused placing date labels on product when cooked/frozen AND when removed from freezer. |
|
37
|
1
|
Food properly labeled: original container |
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 several metal containers at cook line with spices/salts/seasonings with no label. Ensure all food products that are not easily identifiable are clearly marked. REPEAT. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
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. Observed boxes of chicken stored on the floor in walk in cooler, had just been delivered this morning. Observed boxes of food on the floor in walk in freezer, below bottom row of shelving. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed glassware stacked together while wet, not allowed to air dry before stacking. |
|
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. Observed gaskets on reach in units with damage, splitting at seals, specifically at sushi area and cook line reach in units. Observed shelving in walk in cooler with significant rust buildup. REPEAT. Note: points de-escalated as facility addressed malfunctioning unit from last inspection, PIC showed EHS proof of purchase for gaskets, supply chain issues have caused delays for these gaskets. |
|
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 sides of cooking equipment with buildup, in need of cleaning. REPEAT. Note: points de-escalated as improvement was noted in this area. |
|
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. |