| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 beef and shrimp stored over RTE chicken in prep unit. CDI - PIC rearranged storage order and educated food employees. -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 RTE chicken, raw shrimp, raw beef and other TCS foods in flip prep cooler at cook line all cold holding above 41F. Out of temperature items had been in place since previous day. CDI - PIC voluntarily discarded and other TCS foods were monitored for cold holding. -1.5- |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed raw tuna placed on TPHC before food reached 41F. CDI - PIC served raw tuna and time stamp placed on food once food reached 41F. EHS reminded PIC to ensure TCS foods are at correct temperature prior to starting TPHC by taking a temperature. -3- |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed missing asterisk on hibachi menu steak and salmon that may be cooked to order. CDI - PIC added asterisk with a label maker during inspection to the existing menu. -0- |
|
33
|
0.50
|
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 tight lids in place on cooling cut lettuce and sushi case used to cool raw fish with doors open. Observed mounded, deep portions of crab rangoon stuffing cooling while covered in walk in cooler. CDI - Portions reduced for crab rangoon to cool in thinner layers and other cooling foods vented and cooling in walk in cooler. -.5- |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen shrimp thawing in standing water on drain board of prep sink at room temperature of 77F. CDI - PIC placed bus tub of raw shrimp in walk in cooler to thaw under refrigeration prior to separating shrimp. EHS discussed options for thawing in warmer months during the year when the cold water is greater than 70F. -0- |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed food thermometer in use that is more than 2F higher than EHS thermometer during cold water calibration to 32F. CDI - PIC removed this thermometer from service and placed two additional backups in service. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all wait staff plating soup and rice for customer orders while wearing painted artificial fingernails without gloves, bracelets on arms and no effective hair restraints. CDI - EHS discussed with PIC options for wait staff to continue working as food employees in a manner that meets Food Code. -0- |
|
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 rusting lower shelving under prep tables around cook line. Observed damaged and missing hood system filters. REPEAT -.5- |
|
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 heavy buildup on prep tables on lower shelves and on handles and other portions of equipment. Clean often enough to prevent buildup. -0- |