| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
Yes |
REPEAT: 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. Observed no V&D written clean-up procedure in facility. Guidance had been provided to the email address on file during last inspection. EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. 10-DAY VERIFICATION REQUIRED. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
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 sanitizer bucket at 0 ppm Quat. CDI - PIC changed sanitizer solution at 3-compartment dispenser and recorded Quat concentration at 200 ppm. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 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 no date marking on cut mango, several sushi rolls, opened container of commercially prepared squid and opened container of milk; products were inside prep and reach-in units. PIC confirmed all products were from the previous day. CDI - All items date marked. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 tightly covered containers of raw marinated chicken cooling at 44-45 F. CDI - Products uncovered to allow proper cooling. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 2x unlabeled food containers in kitchen. CDI - Head chef determined contents were soy sauce and vinegar + lemon; products labeled. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed 1x sanitizer bucket stored on floor beside 3-compartment sink. EHS educated and bucket removed off floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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 1x box of chop sticks stored on floor in sushi station. CDI - PIC relocated box to dry goods storage shelving. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed 1x split gasket at lowboy reach-in unit and 1x cracked/damaged sushi counter case (sushi display case III next to register). PIC stated that facility has ordered replacement equipment and currently waiting for the parts to arrive for repairs. |