| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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. CDI by education of PIC - additional copy of procedures left on site during inspection as PIC could not locate those provided during previous inspection. Paper copy of procedures provided during both inspections, procedures not sent via email. REPEAT |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
2-301.15 Only wash hands in handwashing sink. -PF
Observed dishwasher rinsing and loading soiled dishes into machine and then rinsing hands in 3 compartment sink before unloading handling clean utensils. CDI - education provided by EHS regarding hand washing procedures and where to wash hands. Hands re-washed in hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple prepared food items including pans of spring rolls and prepared wontons stored uncovered/exposed in walk in freezer. CDI - foods covered. Cover food when in storage.
REPEAT
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 pan of raw salmon laying on shelf directly above prepared sauces in WIC. Observed container of cracked raw shell eggs stored directly over edamame and brown sauce in reach in cooler. CDI- raw items relocated. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P. Observed previously cooked and cooled sushi rice in bag in microwave reheating to be placed on TPHC at sushi bar. Rice found to have internal temperature of 147f. Employee noted they reheat the rice to 135f. CDI - rice returned to microwave to continue reheating to at least 165f. |
|
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. Observed various prepared foods including various sushi items and various prepared TCS food items in prep top units kept longer than 24 hours with no date marking present. CDI - items discarded or date marked when date is known to PIC. All TCS foods that are prepared and kept on site longer than 24 hours must have a date mark. When filling containers from bulk quantities, the date on the bulk food must be placed on the working containers and follow the food until used or disposed of. REPEAT - full 3 point deduction |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 TPHC procedures for fried softshell crab or for tempura batter used to dip sushi rolls which are both held at room temperature in back of house. CDI - written procedures completed on site during inspection today.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed TPHC in use with written procedures available for both sushi rice and tempura shrimp at front line. No time documented on either item at beginning of inspection. CDI - time applied.
Facility currently uses TPHC for holding and is verified to now have written procedures for: sushi rice, tempura shrimp at sushi bar, fried soft shell crab, and tempura batter used with sushi rolls. All other TCS food items held using temperature control. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach with no identification at front line sushi area. CDI- bottle labeled. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cucumber cut and partially used in flip top pho cooler still partially wrapped in retail packaging and unwashed. Wash all produce that is not received in ready to eat form. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed portion cups and single service plastic food containers used as scoops stored with hand contact surfaces in the food in various dry and non-TCS food items. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean rice cookers stored on floor under hand wash sink with hand washing splatter present on lids. Observed various clean food container lids stored in unclean bus tub at dish area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker in back of house PIC noted they use to hold fried rice when busy. Rice cooker is household not commercial ANSI or equivalent. Remove. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REPEAT
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. REPEAT
Observed dumpster with doors open exposing waste. Observed accumulated food waste and litter on ground around dumpster. Dumpster is shared, however, food and packaging from this restaurant present. Clean to prevent pests.
5-501.116 Cleaning Receptacles (C). Heavy organic buildup on and around grease receptacles needs cleaning and grease receptacles need to be emptied as they are overfill. This restaurant is currently the only establishment that handles grease in the complex. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 organic buildup and/or debris on flooring and wall surfaces in back of house areas. Clean. |