| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
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 Establishment does not have a vomit/diarrheal event clean up plan. CDI - Establishment e-mailed sample policy to use. 0 pts. |
|
6
|
0.50
|
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. 2 employee drinks stored on prep table while they were preparing chicken on the prep table. Do not store employee drinks where they can contaminate food, clean utensils, or food preparation surfaces. Store on a low shelf or separate area. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.11 Keep hands and arms clean. -P Employee observed retrieving cooked chicken from pan with old chicken breading on his lower wrists and arms. Wash hands when going from working with raw foods to working with cooked foods. CDI - Employee instructed to wash hands and lower arms and he did so correctly. //
2-301.14 (B) Wash hands after using the toilet room.- P - Employee observed returning from the restroom and went straight to making a soda in a disposable cup without washing hands. Employees must wash hands after returning from the restroom. CDI - Employee instructed to wash hands and did so correctly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 5 metal pans, 2 plates, 2 mixing bowls, and food processor found with food residue on them. Also, prep table that was being used to prep raw chicken at the start of the inspection still had raw chicken particles and was not fully cleaned at the end of the inspection. Ensure prep tables are washed, rinsed and sanitized after preparing raw foods. CDI - Prep table cleaned and utensils sent to dish machine to be rewashed. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 Nearly all TCS RTE foods in sandwich coolers along the line did not have date marks. Squid salad did not have a date in sushi cooler. Container of chicken in walk-in cooler did not have a date. Container of cooked chicken in reach-in cooler had wrong date on it according to PIC. Eel in walk-in cooler did not have a date and was prepared yesterday according to PIC. Ensure all TCS RTE foods that are held for longer than 24 hours are dated. CDI - Dates added to items. REPEAT. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Bottle of disinfectant was not labelled. Label all toxic chemicals. CDI - Bottle labelled. 0 pts. |
|
33
|
0
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Cooked shrimp measured 55F and was actively cooling in reach-in cooler on line. Use the walk-in cooler or freezer to cool TCS foods. CDI - Cooked shrimp moved to walk-in cooler to continue cooling. 0 pts. |
|
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. Package of raw tuna found in walk-in cooler that was thawed and not opened. CDI - Manager educated on thawing ROP fish. 0 pts. |
|
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. Salt at chef's cart was not labelled. 0 pts. |
|
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. Buckets of food stored on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed on surfaces throughout kitchen during inspection. Store wet wiping cloths in sanitizer solution when in between uses. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Single-use buckets and sushi containers are being reused. Do not reuse single-use or single-service articles. 0 pts. |
|
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. Handle broken on reach-in cooler door and gasket torn on 1 sandwich cooler door. Equipment shall be maintained in good repair. 0 pts. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. Shelves, inside refrigeration units, where knives are stored under prep table, etc. all need more frequent cleaning. REPEAT. |