| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present in establishment during inspection. PIC, Lena, is not a certified manager. REPEAT |
|
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. CDI by education of PIC. Written procedures provided to establishment during inspection. 0 point deduction. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for hand washing at hand sink. CDI - towels replaced. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed facility sells various shellstock items including oysters, mussels, and clams. Shellstock tags observed with product in WIC, however, tags are being discarded upon sale of shellstock items. Shellstock tags must remain with he shellfish until the last one is sold, the tags must then be date marked and kept on site in chronological order for at least 90 days. Verification required within 10 days. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing food handler gloves while performing cleaning tasks, then switch tasks to handle food for a customer while wearing same soiled gloves. When asked, employee noted that she uses spray hose at food prep sink to rinse gloves before handling food. CDI - EHS directed employee to remove soiled gloves and wash hands in hand sink and don new clean gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed spray bottles of chlorine sanitizer with 0ppm cl in solution. No other sources of sanitizer available for use in establishment during inspection. CDI- bottles emptied and replaced with sanitizer at 50-100 ppm cl. REPEAT
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pan of knives and other utensils used with raw fish in establishment PIC noted are cleaned and sanitized once per day. Ambient air temperature of seafood market area greater than 70f. Food contact equipment and utensils must be cleaned and sanitized at least every 4 hours. CDI - items taken to 3 part sink for cleaning.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine at front and organic buildup/mineral buildup/rusty deposits on interior surfaces of back area bulk ice machine. Clean frequently to prevent buildup. |
|
28
|
2
|
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 yellow chemical employee identified as bleach with no labeling or identification. CDI - bottle labeled. REPEAT |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed seasonings and other food and packaging items stored in back WIC which is not in use as cooler. Same space is in use to store rotting eviscerated fish waste waiting for weekly pick up. Strong odors and likely pest attraction present from the waste. Do not store food/food contact items in spaces used for storage of waste. Recommended relocation of waste products to alternate location as discussed. |
|
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 peeling/rusty areas on both outside and interior of back area bulk ice machine. Repair. REPEAT. Observed damaged gaskets on walk in freezer. Repair or replace.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed in use cutting boards with deep cuts heavy wear and staining present at fish prep area. Replace or resurface to make smooth and easy to clean. |
|
49
|
0
|
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 buildup on various non-food surfaces especially around fish prep sink area. Clean frequently to prevent buildup. Repeat. Some improvement noted from last inspection. No point escalation, |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed organic material, hair, debris and general buildup on toilets and sinks in restrooms. Restrooms in general need of cleaning with overflowing trash and waste materials present. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed large gray covered trash cans inside facility holding at room temperature filled with rotting eviscerated fish waste products. PIC noted that this waste is only picked up approximately one time per week. Foul odor present permeating storage spaces in back of house. Possible pest attractant. Remove waste at a frequency sufficient to prevent odors and pests. Consider cold holding of fish waste products until removal to help prevent decomposition and odors. |
|
55
|
0.50
|
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 standing foul water present inside of WIC, splatter on walls near fish prep area, and other accumulation on flooring/wall surfaces especially in restrooms. REPEAT |