|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC was unavailable at start of inspection. CDI - PIC arrived approximately 20 minutes into the inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dispose of water used to hold recently placed, unused rice scoop via hand sink drain. CDI - EHS discussed use of hand sinks, as well as restrictions on their usage, with PIC. |
|
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 pork chops and thawing salmon cuts stored above washed cucumbers in WIC. Observed repackaged, wrapped raw beef and chicken cutlets stored above ready to eat foods (ice cream, spring rolls, egg rolls) in reach in freezers 1 and 2. CDI - EHS and PIC discussed proper storage order of WIC and repackaged items in reach in freezers. Storage areas were reorganized to prevent potential contamination. EHS provided establishment with WIC storage order guide and two (2) reach in cooler storage guides. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 approximately six (6) food items (recently prepared red snapper, salmon, and tuna in sushi display 1, ready to eat shrimp in sushi display 2, salad in server area prep top, and raw shrimp in the grill area prep unit underside) cooling from prep with lids and covers on. CDI - Items were uncovered to allow for improved cooling. EHS provided establishment with prepared TCS food item cooling chart. REPEAT. |
|
35
|
0
|
Approved thawing methods used |
Yes |
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. Observed one (1) package of ROP escolar thawing under refrigeration in sushi area RIC 1 without being removed from reduced oxygen environment. CDI - EHS discussed thawing methods for ROP fish with PIC. Packaging of ROP escolar was cut to allow oxygenation. |
|
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. Observed three (3) food employees engaged in food prep (preparation of salad bowls, sushi prep, cutting raw chicken) without effective hair restraints. |
|
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 two (2) boxes of single serve chopsticks stored directly on the floor of reach in meat freezer storage area. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open during time of the inspection. CDI - door was closed prior to returning to indoor premises. REPEAT. |
|