| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed dipping raw shrimp in tempura batter with gloved hands. Employee then changed gloves and began handling cooked shrimp. Employees must wash hands when switching from handling raw animal food to handling ready-to-eat foods. CDI - Employee instructed to wash hands and did so. // 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee observed drinking from cup with no lid or straw. Employee began handling clean utensils without washing hands. CDI - Employee instructed to wash hands after drinking from cup with no lid or straw and did so. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Employee at sushi station handled salmon skin with bare hands. Employees must not handle ready-to-eat foods with their bare hands unless it will be heated to at least 145F. CDI - Salmon skin fried above 145F as corrective action. |
|
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. Disposable lids in hand washing sink. Do not store items in hand sinks. CDI - Lids removed from sink. 0 pts. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
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 Mussel tags are missing dates. CDI - PIC educated on writing the date the last shellstock is sold on the tag and to keep it for 90 days. REPEAT |
|
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 Raw seafood stored above broths in walk-in cooler. Quail eggs stored on shelf above cooked eel in upright cooler. Raw salmon stored above sauces in sushi cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT |
|
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 . Pork, 2 containers of corn, tofu, bamboo shoots, and rehydrated mushrooms measured 46-52F in sandwich cooler top. CDI - Items taken to walk-in cooler to cool. 0 pts. |
|
23
|
1.50
|
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 . Cooked pork in sandwich cooler was missing date label. Bamboo shoots and rehydrated mushrooms missing date labels in sandwich cooler. TCS ready-to-eat foods must be dated marked if held for 24 hours. CDI - Items dated by PIC. Reduced to half credit due to improvement from last inspection. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bowl of food stored on floor in walk-in freezer and container of teriyaki sauce stored on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts. |
|
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. 1 food employee at sushi station was wearing a watch. 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. Several wet wiping cloths observed on surfaces throughout kitchen. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 cutting boards at sushi station had deep cuts and scoring marks and are no longer smooth and easily cleanable. Replace cutting boards. REPEAT // 4-501.11 Maintain equipment in good repair. Gaskets on reach-in cooler in kitchen are torn. Gaskets on reach-in coolers at sushi station are torn. Replace torn gaskets. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle and dumpsters were not covered. Keep dumpsters and grease receptacle covered. REPEAT. 0 pts. |