| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed lack of control of kitchen with regards to handwashing frequency, cold holding, and cooling. CDI: PIC educated on the requirement for the PIC to follow up with staff and train staff on these proper procedures. REPEAT VIOLATION EHS provided PIC with a copy of the food safety checklist tool today. |
|
3
|
0
|
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 no employee health policy on site with non-typhoidal salmonella during inspection. CDI: EHS provided PIC with a copy of the updated health policy that includes non-typhoidal salmonella and discussed requirements with PIC. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
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 vomit and diarrhea plan on site during inspection. CDI: EHS provided PIC with a link to the state written plan via email and explained requirements. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees repeatedly don gloves with no handwash after adjusting masks, hats, hair, and when changing tasks. CDI: PIC educated employees on when to wash hands. Hands washed. REPEAT VIOLATION Some improvement from previous inspection as no one handled raw items and then ready to eat items/serving ware. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not dispensing papertowels at hand sink near dish machine. CDI: Paper towels were placed on top of dispenser. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
No |
No
|
Yes |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed “white fish” listed on the menus for dinner as Rainbow Roll and for lunch as Dynamite Roll, and TNT Roll. PIC confirmed the product used is Tilapia. VERIFICATION REQUIRED |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed asparagus and peppers stored over washed produce in the reach in cooler.
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 shrimp stored over gyoza sauce and raw chicken stored over teriyaki sauce in the walk in cooler. CDI: Items reorganized. |
|
20
|
1.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed sushi rolls for deep frying cooling in reach in cooler at a rate of .083F/min. CDI: Rolls moved to the walk in cooler and uncovered for rapid cooling. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, shrimp, and beef in the walk in cooler holding above 41F. Items were raw and not above 45F. Cooler was “zoned” due to fans being blocked on the top shelf. CDI: Top of cooler cleaned out/items removed to other locations. Air temp in cooler was 36F throughout after relocating. Items above 41F were rapidly cooled to 41F in the walk in freezer before storing in the reach in again. EHS explained to PIC how air flow of reach in cooler work and the amount of space around product required to maintain temperatures. EHS also discussed that all of the cut vegetables in the cooler are not TCS and therefore are not required to be held cold, but are compromising air flow of the cooler throughout based on the large containers. Observed imitation crab stick, imitation crab, cream cheese and spicy imitation crab held out on counter above 41F. CDI: Items were placed on TPHC today by adding the time it was pulled (11am) and discarding them at 3pm today. PIC filled out TPHC procedures on site for these items to be permanently held on TPHC. REPEAT VIOLATION |
|
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 on date marking please visit: http://meck.co/FoodSafety Observed tempura shrimp cooked yesterday in the reach in cooler with no date mark. Date marking throughout the rest of the facility was in compliance. CDI: Shrimp were dated for yesterday. |
|
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 no time written on sushi rice held on TPHC or on cut lettuce held on TPHC. CDI: Time for rice added. Lettuce voluntarily discarded. Observed time on tempura sweet potatoes was marked for 10:30AM. After 2:30 PM, food had not yet been discarded. CDI: Food voluntarily discarded. EHS discussed with PIC that this should be the last item cooked in order to be able to hold the product until 3pm. Lunch runs from 11am-3pm. Cooking them at 11am would allow them to be held until 3pm. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed reach in coolers being used to cool raw meat, sushi rolls, and raw fish. CDI: Items relocated to cooling equipment (walk in cooler and walk in freezer) REPEAT VIOLATION |
|
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 flour for frying stored with no covering open in the dry storage area. CDI: Products covered. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths in kitchen and server area stored in 0ppm quat sanitizer. CDI: Sanitizer buckets refilled to proper concentration. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowl with no handle in the salt and pitcher with handle in the rice vinegar. CDI: Utensils removed. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 case of forks, and 2 cases of napkins stored on the floor in the server storage area. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for testing the dish machine. CDI: EHS explained requirements to the PIC. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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 soup warmer/hot hold kettle with food debris and build up around the top of the warmer. Observed several containers in dry storage particularly used for crunchy topping and rice vinegar with heavy build up. Observed interior of reach in freezer with build up. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected. |