| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
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. - PIC was unable to provide a written vomiting and diarrheal event procedure form. CDI- Note per state guidance no point deduction occurred. Education provided and EHS provided written procedures. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
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 dry hands before turning off faucet without recontaminating hands.-P- REPEAT- Observed an employee wash hands with gloves on. CDI- Education provided. EHS observed proper hand washing by end of the inspection.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed all employees enter kitchen and done gloves from outside in attempt to prep food and handle clean utensil. CDI- Education provided to PIC. PIC had all employees wash hands properly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed sushi bar hand sink blocked with a rack and clean plates. CDI- PIC moved items. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed peppers and onions stored above RTE salads and sauces. CDI- PIC corrected the storage order since no physical cross contamination was observed.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.- REPEAT- Observed several items in all walk in coolers at or below 41F and uncovered. NOTE: Point deduction has remained the same since violation is low risk and stagnant. However, if the violation occurs again during an inspection point deduction will occur.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed shrimp, salmon, tuna, white fish, and fish egg in contact paper towels. CDI- PIC voluntarily discarded the items. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several plates, veggie slicers, meat slicers, and rice scoops stored clean according to PIC with food residue and debris left on them. PIC moved all items to dish pit area to be properly cleaned. A VR will occur within 10 days to ensure all food contact surfaces are clean to sight and touch. |
|
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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - Observed meat balls cooked and cooled from yesterday according to PIC at 44F. Item was in a large covered container. CDI- PIC voluntarily discarded the items.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed two large containers of cut cabbage 43-50F. One container was from yesterday according to PIC and the other had not cooled from 43F to 43F in an hour of cooling from today. Also observed diced tomato sauce at 63F and hour later was 63F. No cooling occurred. Item was in a covered container attempting to cool in a reach in. CDI- PIC voluntarily discarded the item from yesterday and placed the one from today into two containers and in the walk in freezer to quickly cool. |
|
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 on date marking please visit: http://meck.co/FoodSafety 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 on date marking please visit: http://meck.co/FoodSafety. - Observed three large containers of house rolls and one large container of meatballs without dates and from days before. Observed two containers of noodles in the walk in with two dates. CDI- PIC voluntarily discarded the items. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 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 flip top units on TPHC according to PIC with a start time. However items were not on written procedures. CDI- PIC provided items on written procedures form during the inspection. |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed several items not cool properly from the day for. Observed ambient cooling of cabbage not meet proper cooling parameter during the inspection. Items were in large containers and covered. CDI- PIC voluntarily discarded the items from yesterday and moved the one container of cabbage to the walk in freezer to cool quickly. |
|
35
|
0.50
|
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 tuna thawing in ROP without being opened first. CDI- PIC opened item to thaw properly. |
|
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 several in use salts and oil containers without labels. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed small flies throughout the facility. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-use utensils shall be stored in clean dry places, in water 135F or higher, in food product. Observed in use utensils stored in between soiled equipment. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal containers stored wet. |
|
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. - REPEAT- Observed wic doors damaged. Observed freezer doors damaged.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed house made knife sharpening device made from in home items and 2 by 4. |
|
49
|
1
|
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. - Repeat- Observed cooking equipment, shelving equipment and deep freezers with food debris build up. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed no drain plug on dumpster.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -REPEAT- Observed broken cooler and other debris around the dumpster area. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Observed cracks and broken tile throughout the facility and in the kitchen. Observed ceiling damage throughout the kitchen.
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. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up. |