| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules in the food code for food safety are met. During inspection, EHS observed various risk factors present that are the responsibility of the PIC including improper hand washing practices among staff, improper cold holding temperatures, and staff training on allergen management needed in the facility. CDI by education of PIC. EHS discussed PIC responsibilities with regard to food code. PIC is a certified food protection manager. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee wash hands using improper methods - scrubbing less than 5 seconds, rinsing hands and then turning off unclean faucets with freshly washed hands without use of a barrier. CDI - EHS instructed/demonstrated proper hand washing procedure. Hands re-washed. REPEAT
2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands in 3 compartment dish sink and then use soiled green cloth towel to dry hands before donning gloves to prepare food at grill. CDI - EHS directed employee to re-wash hands in the hand sink and to use paper towels to dry hands. Hands re-washed. |
|
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 PIC unable to provide current guarantee that salmon used to make sushi is free of parasites. Letter provided dated 2012. Verification required within 10 days. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed raw shell eggs holding on countertop at grill area at 74f. CDI - eggs discarded. Observed container of house made spicy mayo made with mayonnaise labeled “refrigerate after opening” holding on countertop at sushi prep area at 69f. CDI - discarded. Observed both in use flip top units holding foods above 41f. See chart. Ambient air temperatures of both units found to be greater than 50f. CDI - all TCS foods held in both units overnight voluntarily discarded. TCS foods stocked into unit at 11:00 am opening allowed to remain until end of 4 hour time and then discard. REPEAT - cold holding temperatures in prep coolers has been noted as out of compliance for at least 3 previous inspections dating back to January 2021. Continued non-compliance with cold holding requirements may result in the implementation of a risk control plan or in permit action. Full 3 point deduction. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed multiple containers of household pesticide not approved for use in commercial food service establishment throughout establishment including Raid Ant and Roach spray, Hot Shot Roach and Spider spray, and Hot Shot Roach Killing Powder. CDI - products discarded.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed Roach Killing Powder stored mixed with food on dry storage shelving. CDI- discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed both in use flip top coolers with elevated ambient air temperatures holding TCS foods above 41f. These units are necessary to the operation of the facility must be repaired or replaced. Verification required within 10 days. |
|
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 multiple squirt bottles of liquids including oils, sauces, water, etc. with no identification need labeling. |
|
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 bulk sauces stored directly on floor in WIC. Store food at least 6 inches off of floor. |
|
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 case of single service items stored on floor in storage room. Store food packaging at least 6 inches off of floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed two flip top coolers with mechanical issues. Also observed issues with electrical supply tripping breakers during inspection. Repair equipment and ensure adequate power supply to all refrigeration at all times. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - Observed buildup and residue present on shelving, exteriors of equipment, exteriors of food storage containers, and more. Clean. REPEAT |
|
55
|
0.50
|
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 buildup and accumulated debris on floors under/behind equipment throughout back of house areas and around grill area. Clean. |