| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employees that have worked at other food establishments without training for this facility. Per PIC, there is no training process. CDI - PIC trained food employees during inspection using visual learner information. EHS advised PIC to train all new food employees, ensuring they know when to report required symptoms and illnesses. -1- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at men’s restroom handsink. CDI - PIC refilled during inspection. -1- |
|
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 Observed raw shelled eggs stored directly above RTE pickled ginger and other TCS foods. Observed raw spicy tuna stopped directly above RTS krab salad near rice warmer. CDI - PIC rearranged storage. -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 roe, spicy tuna cold holding above 41F in make table. CDI - PIC voluntarily discarded and put cold product into make table from back RI. EHS advised PIC to have cooler service and to ensure set temp is cold enough to maintain food at or below 41F at all times. Per PIC, prep unit is no longer turned off overnight and EHS observed foods in make table were stacked properly. No overstacking observed today. -1.5- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER THE LAST INSPECTION. |
|
35
|
0.50
|
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. Observed fish thawing in ROP without introducing oxygen. CDI - PIC poked holes in bags to introduce oxygen. Per PIC, fish changes color when bags are opened. EHS advised that food grade storage bags may be used to help slow the color change. -.5- |
|
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. Observed squeeze bottles of sauces at front counter and in RI without label of common name. Label these. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer at 0 ppm. CDI - PIC refilled and EHS discussed possible methods of meeting sanitizer concentration requirements by saturating wiping cloths before filling containers, changing more frequently to keep solution at a higher concentration. Sanitizer was refilled to 50 ppm. Ensure a minimum of 50 ppm at all times. -.5- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
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 cleaned and sanitizer cutting boards stored behind faucet at 3-comp sink. Per PIC, these items are removed prior to using sink. EHS advised PIC to ensure once sanitizer applied to cutting board, they air dry and remain dry until use. -0- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed three (3) tall stacks of disposable drinking cups at front counter cash register with lip areas exposed to customer coughs, sneezes and other contamination. Move these to an area where there is protection from contamination. Observed disposable gloves and aluminum foil stored in direct contact with butane burner. CDI - Cups moved behind clear plastic shield and butane relocated to another section of counter. -.5- |
|
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. Observed leak being caught in plastic bowl at lower right side of make table/prep at front counter. Repair. -0- |