| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
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 for duration of inspection. PIC, Nick, is not a certified manager. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed partially consumed employee vitamin water bottle on countertop mixed with utensils and sushi in process at front sushi bar. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee using bare hand to handle herbs used in mixed drinks at bar. CDI - beverage discarded, PIC directed employee to handle herbs/garnishes with either gloves or utensils. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice accumulated in sushi bar hand sink. CDI by education of employees. Do not use hand sinks for purposes other than washing hands. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed long hair in edamame ready for customer service at bar area. CDI - PIC discarded. |
|
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 For more information on food storage order please visit: http://meck.co/FoodSafety. Observed re-wrapped raw beef fat stored directly above ready to eat sushi rolls in upright cooler. CDI - beef relocated to bottom shelf.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves to load and pre-rinse soiled dishes into dish machine and then remove and put away clean dishes with same wet soiled gloves. CDI - EHS directed employee to wash hands and change 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 dish machine at bar reading 0ppm chlorine sanitizer after multiple cycles. PIC unable to correct during inspection. REPEAT - CDI - All bar utensils and glassware must be washed and sanitized in main kitchen dish machine at this time. EHS will conduct follow up visit to ensure dish machine has been repaired and is providing cl sanitizer at 50ppm or greater. |
|
22
|
1.50
|
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 shrimp dumplings, pork gyoza, and cut Napa holding in flip top cooler above 41f. CDI - items relocated to reach in to quickly chill back to 41f. Observed pan of cooked rice sitting out on countertop for extended duration at cook line. Employee noted he allows rice to “heat up” to break up chunks before returning it to cooler again and then using to make fried rice. Do not allow TCS foods including cooked rice to sit out of refrigeration for extended times during preparation. CDI - returned to reach in cooler. REPEAT |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed establishment is using TPHC for tempura shrimp, cooked soft shell crab, and edamame. No time documented on edamame. Crab not included on written procedures. CDI - crab added to TPHC procedures and edamame discarded (see #13). |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed containers of sterno stored directly above food and food contact items and cans of butane stored mixed with dry food items in back storage area. CDI - relocated. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. At beginning of inspection observed establishment completing sushi rolls made with previous day’s acidified rice. Also observed no time marking present on any of the rice acidified during today’s process. CDI - rolls discarded. 2 pm time observed applied to the rice prepared today. Follow the written procedures approved as part of the HACCP plan. Discard rice after hold time expires. Expired rice in use has been noted on previous inspection reports. Failure to comply with the procedures of the HACCP plan may result in loss of HACCP plan approval. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting unwashed produce for use at back line. EHS observed cucumbers still partially wrapped in retail packaging cut/in use in both back of house and in sushi coolers. Wash all produce that is not received in ready to eat form. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored stacked together wet on clean utensil storage racks. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential grade crock pot being used at sushi station. Observed household toaster oven in use at sushi bar. Establishment does not make toast - equipment being used to heat food. Replace with commercial grade equipment. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone, employee keys, and other items mixed with restaurant items in prep ares. Separate employee items from restaurant items. REPEAT - no point deduction as employee food not observed mixed with restaurant foods in coolers today. |