| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Employee observed cutting and handling jalapenos with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Jalapenos discarded and employee donned gloves to cut remaining jalapenos. |
|
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 Raw fish stored on shelf above Japanese mayo in sushi reach-in cooler. Seaweed and wasabi paste packages stored on speed rack below raw fish. Portion of green onions stored in sandwich cooler top and were partially in a pan of raw eggs. Raw animal products must not be stored above ready-to-eat foods. Store raw foods separately from ready-to-eat foods. CDI - Food storage order corrected during inspection. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Yuzu sauce bottle measured 70F. Yuzu sauce made with Japanese mayo that has a statement from manufacturer that states "refrigerate after opening". TCS foods in cold holding shall measure 41F or less. CDI - Yuzu sauce discarded. 0 pts. |
|
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 1 container of masago did not have time label. Follow TPHC written procedures. Time stamp all TCS foods using time instead of temperature control. CDI - Time stamp placed on container. 0 pts. |
|
27
|
0.50
|
Food additives: approved & properly used |
Yes |
No
|
No |
3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Establishment had container labelled "pink salt" to use on mackerel. No receipt or product label could be provided. Pink salt is a potential food additive with limits as to how much can go into food. Pink salt can't be used without a label to show how much can be added to food safely. Do not use pink salt unless the label is provided with instructions on how much can be added to food safely. CDI - Pink salt discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Establishment is using disinfecting wipes to clean prep sinks and prep table. Manufacturer's label states this is to be used for non food contact surfaces only. Only use soap and sanitizer at appropriate concentration to clean food-contact surfaces. CDI - Manager educated on proper use of chemicals. 0 pts. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. At least 6 wet wiping cloths observed on surfaces throughout kitchen. Wet wiping cloths shall be stored in sanitizer solution between uses. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Sliding doors of sushi display coolers are chipping and held together by tape. Equipment shall be maintained in good repair. Replace broken plexiglass doors. REPEAT. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 sushi station cutting boards have deep cut marks and are not smooth and easily cleanable. Replace or resurface cutting boards. 0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Gun attachment attached to hose at mop sink. Mop sink faucet only has atmospheric backflow preventer. Either remove the attachment after each use, or install a backflow preventer rated for continuous pressure on hose. CDI - Attachment removed during inspection. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Floor underneath wok station needs to be cleaned. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. REPEAT. 0 pts. |