| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring that foods are being held at proper hot and cold temperatures, sanitizing of food contact surfaces and utensils, and proper hand washing are occurring during operation. CDI by educating PIC. |
|
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 facility policy missing 6th illness and jaundice as a reportable symptom. CDI- updated policy emailed to PIC. No points taken due to first inspection since 2017 code implementation. |
|
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 facility with poster that is incomplete. CDI- full template plan emailed to PIC. No points taken due to first inspection since 2017 Code implementation. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee handle raw shrimp and then put on gloves to continue working with cooked/ready to eat foods. CDI- employee redirected to wash hands and put on clean gloves before continuing with food prep. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed fish thawing in hand sink in sushi area. CDI- removed and placed in food prep sink at sushi area instead. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf. Observed metal pan of oysters in walk in cooler without tag.
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed several retained tags without date of last used written on tag. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 oysters, raw salmon and other raw fish stored above ready to eat sauces and broths in walk in cooler. CDI- items relocated. Points not escalated due to improvement. Violation only occurred in walk in cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. 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 employee using knife for various tasks and employee wipe knife blade with towel and continue to use. Also observed employee open package of raw shrimp on prep surface at cook line and also later prepare ready to eat foods on surface without proper cleaning and sanitizing. CDI by education and surface cleaned/sanitized. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 three pots of broth on stove top holding below 135F. CDI- all reheated. |
|
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 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 miso dressing, tofu, shiitake mushrooms, corn, bamboo shoots, daikon radish, cooked pork, cooked beef, cabbage etc. in top of both prep units on line holding above 41F. CDI- items discarded or relocated to walk in if placed in unit this morning. Observed salmon, squid salad, cream cheese and tuna in 2 door reach in unit holding above 41F. CDI- PIC stated that items had removed from walk in or freezer this morning. All items relocated to walk in or freezer to rapidly cool. V |
|
23
|
3
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tofu, daikon radish, cooked pork, cooked beef etc, in prep units with out dates. Observed several wrapped pieces of sushi fish at sushi coolers without dates CDI- items in kitchen discarded. Sushi fish was pulled from freezer yesterday and allowed to be dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed curry sauce, veggie broth, miso dressing, bamboo shoots, shiitake mushrooms, cooked beef and pork past 7 day expiration. **Facility needs overall improvement on date marking system throughout the facility. Ensure that dates pulled from freezer recorded on label. Verification required to determine overall compliance with date marking. Facility will require a risk control plan if not corrected at time of VR. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bucket chlorine sanitizer in kitchen above 200ppm. CDI- diluted to 50ppm. |
|
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 stacked covered containers of soft boiled eggs in walk in cooler cooked this morning at 46-47F. CDI- lids removed to facilitate cooling. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed oysters stored in metal pan of untrained ice in walk in cooler. CDI- removed from ice.
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed leak from ceiling at hood system on cook line. Observed rain water dripping on to floor. Leak is located between fryers and prep unit with likely potential for food to be contaminated during preparation. Repair rood leak immediately. If leak becomes worse then facility may need to close to prevent contamination of food during service.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw chicken stored on floor under shelving in walk in freezer. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing sushi wearing watch. |
|
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. Observed several wet/dirty towels stored on prep surfaces. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 bowls stored in sauces in walk in cooler and container of sushi rice in dry storage. |