|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee pick up raw meat with gloved hand and place it in the fryer. Employee removed gloves and began working with clean utensils and ready-to-eat sushi without washing hands. - CDI - Education provided. RTE sushi discarded. Employee properly washed hands. |
|
20
|
1.50
|
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. 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. - Observed curry cooked around 2PM temp at 85F around 6:30PM. Per PIC, curry sat at ambient temperature for 2 hours and was placed in the lowboy cooler around 4pm. Also observed container of tempura shrimp cooling in cooler drawers at 6PM temp at 86F. Per label, shrimp was cooked at 4:00PM. - CDI - PIC voluntarily discarded curry. PIC placed entire container tempura shrimp on time to be discarded at 8:00PM. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). - Pf - Observed menu lacking asterisks next to some proteins offered raw/undercooked such as salmon and nigiri/sashimi combos. - CDI - PIC corrected menu while EHS present. New menus will be printed tomorrow. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 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. - Observed curry, potato rolls, raw lobster, and shrimp tempura cooling in deep containers. - CDI - PIC voluntarily discarded curry and shrimp tempura (see violation #20). PIC placed raw lobster and potato rolls in shallow containers to continue cooling. EHS strongly recommends utilizing ice baths, ice in the product, shallow pans, and active stirring to aide in cooling due to lack of walk-in units.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Facility lacks walk-in units and is cooling in reach-in units and lowboys. Observed multiple cooling violations during inspection. All reach-in units observed nearly full. Facility lacks space to safely cool. - CDI - Cooling violations were corrected during inspection. If capacity issue remains, permit may be amended to limit cooling or new equipment may be required. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 food residue on the outside of equipment, particularly on the metal carts with wheels used to store trash cans. Clean and maintain clean. |
|
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 walls throughout facility in need of cleaning. Clean and maintain clean. |