| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Employee drinks stored on shelf above prep table and on side table beside grill. Store employee beverages in a separate location to prevent potential contamination of food-contact surfaces of equipment, clean utensils or food. Employee must wash hands after drinking from beverage containers that do not have a lid with a straw. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed stirring cup of coffee while drinking it and did not wash hands before beginning to prepare food again. Employees must wash hands after consuming beverages that do not have a lid with a straw, or if they employee touches the straw. CDI - Employee instructed to wash hands and did so correctly. 0 pts. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 Quail egg carton stored on shelf above ponzu sauce in reach-in cooler at sushi bar. CDI - Ponzu sauce moved to top shelf. REPEAT. Kept at half credit due to less raw food storage issues from last inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Steamed broccoli, cooked softshell crab, fried lobster, and spring rolls in sandwich coolers did not have date marks. Striped bass, yellowtail, black striped bass, fluke, salmon, and sea urchin in sushi bar area did not have date marks. All TCS ready-to-eat foods must be date marked. CDI - Manager back dated all foods that were missing date marks. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Masago and radish sprouts were brought from walk-in cooler today that had time labels from yesterday. Ensure employees are following time as a public health control procedures. Food must be discarded or used within 4 hours. Do not move items held on TPHC back to coolers to use beyond the 4 hour limit. CDI - Masago and radish sprouts discarded. |
|
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 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 . Cut pieces of salmon in sushi display case measured 50F and were cut this morning. Use the walk-in cooler or walk-in freezer to rapidly cool TCS foods after preparation. If raw fish used for sushi rise above 41F during preparation they must be placed in walk-in cooler or walk-in freezer to cool down to 41F before placing in holding equipment. CDI - Salmon pieces moved to walk-in cooler to cool. 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. Vacuum packages of raw fish in walk-in cooler were completely thawed and still in their ROP package. Remove raw fish from ROP packaging prior to thawing in refrigeration. CDI - PIC opened vacuum packages. 0 pts. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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. Container of salt on dry storage shelf was not labelled. CDI - PIC labelled salt. 0 pts. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting mushrooms directly out of the box without washing. Wash fruits and vegetables before cutting or use unless they are received in a pre-washed state, labelled as such by the supplier. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Sushi station cutting boards have deep cut marks and need to be replaced or resurfaced. REPEAT // 4-501.11 Maintain equipment in good repair. Sliding doors of sushi display coolers are cracked and missing pieces. Replace doors. REPEAT |