| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed cans of Miola powder that is used for rice flavoring without any English on label. Discontinue use of this product or provide additional information to ensure that product is from an approved source. CDI- PIC agreed to discontinue using until proper labeling information can be obtained. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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 Observed employee use knife to slice soft boiled egg then wipe with towel. Same knife and towel are being used throughout the shift as needed. CDI by instruction with PIC. One knife will be designated for use with soft boiled eggs and second knife designated for RTE food items. Repeat violation. |
|
22
|
0
|
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 vegetable and seafood broth in walk in cooler holding at 42F. Observed all other items in walk in cooler holding 40-41F. Ambient air temperature of walk in cooler at 40F. Recommend to decrease temperature of walk in cooler to ensure all foods are maintained at 41F and below. Facility received several deliveries during inspection and cooler temperature increased due to deliveries. CDI- temperature of cooler and broths decreased to 41F prior to end of inspection. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open package of sausages in top of prep unit, cooked beef and cooked pork in bottom of prep unit near fryers without dates. Observed several wrapped pieces of sushi fish in sushi coolers in front area without dates. Observed eel pulled from freezer on Monday in 2 door cooler without date. CDI- all products dated or discarded. Facility has notably improved but still must ensure that all products are properly date marked or risk control plan will be implemented at time of next inspection. No product observed in any refrigeration units past 7 days. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility now using TPHC for several products including salad mix, corn, bamboo shoots, tofu etc. in top of noodle prep unit. Facility has a log posted and was properly completing process. Facility had a previous risk control plan written using TPHC but did not have TPHC template form. CDI- procedures completed with PIC during inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed cut cabbage in top of prep unit near fryers 52F. Cabbage was cut this morning and placed directly in prep unit. Cool to 41F in walk in cooler prior to placing in prep units. |
|
35
|
0
|
Approved thawing methods used |
No |
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 several packages of sushi fish (himachi, tilapia, slack tuna) in ROP packages partially thawed. CDI- by education with PIC and employees. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 stored in container of sushi rice in dry good area and bowl stored in container of spicy mayo in walk in cooler. CDI- bowls removed. |