| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed a container of raw chicken being stored directly on top of a bowl of crab meat on shelf in WIC and a container with raw beef being stored on a shelf in WIC above raw calamari. Also observed a container of raw chicken being stored behind a container of raw calamari in prep flip top cooler creating potential for cross contamination when pulling chicken out of container for use. CDI: PIC re-arranged all items to proper storage order. REPEAT |
|
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 3 containers with soil residue being stored as clean on shelf across from dish machine. CDI: PIC returned items for W/R/S. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 a packages of pork dumplings being stored stacked high in a container in prep flip top cooler with top package at 47F and a container with fried lobster meat with one piece holding at 45F. All other dumplings and lobster meat were 41F or below. CDI: PIC voluntarily discarded piece of lobster and placed dumplings in freezer to rapidly cool to 41F or below as they had been in unit for approx. 3 hours. REPEAT. |
|
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 . Observed a large covered plastic bin of cooked broccoli cooling in WIC at an insufficient rate to reach cooling parameters. See temp chart. CDI: PIC moved broccoli to 3 separate bins and uncovered to spread out and allow more air flow to rapidly cool to 41F or below. |
|
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. Observed several condiment bottles of soy sauce, oil and water unlabeled on cook line. CDI: PIC labeled bottles. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed a container of beef in prep unit and several pieces of various sushi fish in WIC with paper towels lining containers or covering food. EHS discussed with PIC that linens cannot be used in contact with food during storage. REPEAT |
|
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 several cracked plastic sliding doors on sushi display case. Repair sliding doors. REPEAT |
|
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 bottom shelf of storage counter used for clean utensil storage in front of cook line with build up of soil. Clean as needed. |