| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
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 Observed no written policy for vomit & diarrhea cleanup. CDI: EHS provided second email copy of procedures to emails on file. REPEAT VIOLATION. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stainless steel scrub pad stored in hand sink next to rice cookers. CDI: Scrub brush removed. |
|
16
|
0
|
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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed two large plastic insert pans of raw chicken stored on “sanitized” side drain board of dish machine next to clean dishes. CDI: Education provided and food employee placed product back into walk-in freezer. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 sweet crab mix cooling at too slow of a rate to meet cooling parameters in walk-in cooler. See temp chart and violation #33 for details. CDI: Education provided and product portioned into smaller containers and placed into walk-in freezer for rapid cooling. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 eel being held below 135F on top of small toaster oven. CDI: PIC placing product on TPHC going forward, EHS provided paperwork via email. Product voluntarily discarded. REPEAT VIOLATION. |
|
24
|
1.50
|
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 food employees labeling several TCS foods upon arrival for inspection. Time stamps labeled with prep times between 11am-2pm, but upon inquiry food employees stated different prep times from those on label. Food employees switching back and forth between temperature as control and come as control. CDI: Education provided and PIC voluntarily discarded items at/near 4-hour time limit. EHS will make visit within 10 days to verify correct procedures being used for TPHC. |
|
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 two spray bottles of cleaner stored next to saki machine. CDI: Bottles moved to approved location. |
|
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 sweet crab mix cooling in large plastic insert pan stacked 2 deep, covered with plastic and lids in walk-in cooler. No temp change over 35 minute period. PIC stated product prepared @1pm. CDI: Education provided and product portioned into smaller containers and placed into walk-in freezer for rapid cooling. Observed various sushi rolls cooling in sushi reach-in cooler. Food employee stated product prepared @2pm. Food employee moved product to walk-in freezer for rapid cooling but slight/no change in temperature occurred due to product being tightly wrapped and deep stacked. Product intended for use with TPHC. CDI: Education provided and PIC placed product on sheet trays for rapid cooling. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed several packages of crab mix being thawed on sheet trays using ambient air. CDI: Education provided and food employee moved product to walk-in cooler for thawing. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sheet tray of tempura flakes stored with dry goods and no cover. CDI: Education provided and food employee covered with plastic wrap. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean knives at sushi station stored on sheet tray soiled with food waste. CDI: Food employee replaced with clean sheet tray. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on sushi reach-in coolers and kitchen make table.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed concrete mixer attachment and power drill in kitchen. Food employee stated used for mixing sauces. EHS recommended replacing with restaurant grade mixer. REPEAT VIOLATION. |
|
55
|
0
|
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 wall behind dish machine soiled with food waste. Observed hand sink next to rice cookers soiled with food waste buildup. |