| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 PIC could not relay to EHS how food employees are informed of their responsibility to report the "big 5" symptoms and "big 6" illnesses. CDI - PIC educated and given employee health policy posters in English and Spanish. 0 pts. |
|
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 No policy in place at establishment regarding the cleanup of vomit/diarrheal events. CDI - Establishment given sample policy to use. 0 pts. |
|
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 Tempura batter and flour used to prepare both raw vegetables and shrimp. Use separate containers of flour and batter to prepare raw vegetables and raw shrimp separately. Also, raw salmon stored above stock in sandwich cooler. Raw fish stored above pickled green onions in sushi cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. // 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 Raw chicken stored above raw red snapper on speed rack. Raw chicken must not be stored above raw fish. CDI - Raw chicken moved to bottom. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety Employee observed washing dishes by hand and took them back to line area to be used without sanitizing. Utensils and food-contact equipment must be sanitized after cleaning. CDI - Items taken back and ran through the dish machine. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Manager states that in-use knives to prepare sushi rolls are cleaned daily. Ensure all food-contact equipment and utensils that contact TCS foods are washed, rinsed and sanitized at least every 4 hours. Also, sushi knives must be washed, rinsed and sanitized when going from cutting raw fish to cutting cooked foods as well. CDI - Manager educated and knives will be washed at 3PM. // 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dish machine measured 0 ppm on test strip and employee was actively using machine to wash dishes. Chlorine sanitizers shall be 50-200 ppm. CDI - Dish machine primed and measured 100 ppm. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Chicken broth measured 117F at 12:30PM. Manager stated that chicken broth began cooling at 11AM. EHS told manager to reheat product and restart cooling process. Employee forgot to do this and chicken broth measured 90F at 1:20PM. CDI - Chicken broth voluntarily discarded. REPEAT. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Tempura shrimp sitting on pass through window at 95F. TCS foods must be maintained at 135F or above when in hot holding. Maintain tempura shrimp below 41F, above 135F, or use time as a public health control and discard every 4 hours (must have written procedures). CDI - Tempura shrimp moved to walk-in cooler to cool. 0 pts. |
|
23
|
0
|
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 Cooked pork in the walk-in cooler and in sandwich cooler were both not date marked and prepared Sunday. TCS ready-to-eat foods must be date marked. CDI - Dates added to items. 0 pts. |
|
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 Chicken broth cooling in walk-in cooler in large container. TCS foods must be cooled using methods that are able to cool TCS foods within the cooling parameters - from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. Use ice wands, or ice bath with constant stirring, or use ice as an ingredient to cool the broth within the cooling parameters. CDI - Chicken broth was voluntarily discarded. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Small container of chili sauce with lid and spoon are placed at each table for customers to use. This is not adequately protected against potential consumer contamination. CDI - Chili sauce removed from tables during inspection. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Some wet wiping cloths observed on surfaces in preparation areas. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean metal pans and plastic containers stacked while still wet. Allow adequate time for air drying of utensils before stacking. 0 pts. |
|
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. Torn gaskets present on sandwich cooler and sushi cooler doors. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts. |