| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open container of fish egg stored over cheese and raw tuna stored over noodles in WIF. Observed raw tuna and shrimp stored over cooked chicken in WIC. CDI - PIC and food employee rearranged food storage.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cabbage stored over prepped zucchini and mushrooms in WIC.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
20
|
0
|
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 tub of rice in WIC from last night at 50 F. CDI - PIC voluntarily discarded.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) 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. Observed multiple food items at sushi bar held on time without written procedures. CDI - PIC filled out procedures provided by EHS during inspection.
TPHC procedure template may be found at: http://meck.co/FoodSafety |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tub of rice in WIC from last night at 50 F. REPEAT. CDI - PIC voluntarily discarded.
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 . |
|
35
|
0
|
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 multiple thawed packages of tuna and escolar in WIC in sealed ROP. CDI - PIC removed fish from ROP and will review label and remove fish from ROP if required by manufacturer. |
|
42
|
1
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting unwashed avocados. REPEAT. CDI - food employee washed all avocados before continuing. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spatulas at wok stored in water at 66 F. CDI - food employee heated water on wok.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed cutting board scrapper at sushi bar stored on hand sink partition. Observed knives stored on portable shelf unit in kitchen under various tools and employee items. REPEAT. CDI - PIC removed items to be rewashed and will store items in a clean area. |
|
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 torn gaskets on front low reach in units. Observed hand sinks at sushi bar and in kitchen separated from wall and in need of recaulking. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored directly on top of and above boxes of single use containers. REPEAT. CDI - PIC removed bag. Points not escalated due to improvement from last inspection. |