| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter from fish supplier. PIC was unable to obtain letter during inspection. A verification is scheduled for 4/14/2023 to determine if establishment is in compliance. -1 point- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef. CDI - Storage order was corrected during inspection. -0 points-
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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. Observed cooked noodles cooling in walk in cooler. Cooked noodles only cooled three degrees during a timespan of 35 minutes. CDI - Cooked noodles were taken to reach in freezer to rapidly cool to 41F or less.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed recently sliced raw beef cooling in walk in cooler. Raw beef only cooled two degrees during a timespan of 35 minutes. CDI - Raw beef was taken to reach in freezer to rapidly cool to 41F or less. -1.5 points-
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed salmon, tuna, krab, raw shrimp, and krab salad holding in flip top cooler at temperatures between 42F and 55F. Observed salmon in sushi display holding at 52F. Items were placed in flip top and sushi display approximately one hour prior to inspection. CDI - Items were taken to reach in freezer to rapidly cool to 41F or less. PIC has been advised to conduct frequent temperature checks of food and equipment. -1.5 points-
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. PIC identified contents to be degreaser. CDI - PIC labeled spray bottle. -0 points- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed covered containers of raw beef and cooked noodles cooling in walk in cooler. Observed bagged portions of raw shrimp cooling in flip top cooler. CDI - Raw beef, cooked noodles, and raw shrimp were uncovered and taken to reach in freezer to rapidly cool to 41F or less. PIC has been advised to complete cooling procedures for cooling foods prior to placing in flip top coolers for cold holding. -0.5 points-
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf |
|
39
|
0
|
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 liquid margarine stored on floor. -0 points- |
|
40
|
0
|
Personal cleanliness |
No |
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 employee wearing wristwatch while working with prepared foods. -0 points- |
|
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 walk in cooler holding at 47F. Observed flip top cooler holding at 44F. PIC has called a technician to repair refrigeration equipment. Establishment uses walk in cooler to hold non-TCS foods. Establishment is using reach in freezer to hold TCS foods. PIC has placed flip top cooler on TPHC and uses second flip top cooler to hold TCS foods. PIC has been advised to cool items in reach in freezer until repairs have been made. -REPEAT- -1 point- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points- |