| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
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 Raw fish observed on shelf above cooked octopus in reach-in cooler at sushi station. Raw fish also stored above cooked eel in another reach-in cooler at sushi station. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine dish machine measured 0 ppm on test strip and was being used this morning. CDI - PIC primed machine and then it read 50 ppm on test strip.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Pork belly held on pan at grill measured 78F. TCS foods shall be held at 135F or above in hot holding. Recommend establishment use TPHC for pork belly if it is held out of temperature control. CDI - PIC e-mailed sample TPHC form to fill out for pork belly. Pork belly today will be discarded within 4 hours of removal from temperature control. 0 pts. |
|
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 Cooked octopus, salmon, tuna, and eel in sushi coolers measured 46-53F. PIC states these items probably warmed up during transfer and prep this morning. Ensure staff place TCS foods above 41F in walk-in cooler or freezer to cool to below 41F, prior to placing in holding equipment like the sushi coolers. CDI - Items moved to walk-in cooler to cool.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 Marinated boiled eggs in walk-in cooler had date labels of 3-16 and 3-23. Pans of vegetable dumplings had 3-8, 3-16 and 3-18 as prep dates. Shiitake mushrooms in walk-in cooler were prepared on 3-15. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. Discard TCS ready-to-eat foods within 7 days, or if the label is incorrect. CDI - PIC discarded items that were past 7 days and changed the prep labels as some items had the incorrect dates on them.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Pill bottle observed in pan at sushi station. Do not store employee medications where they can contaminate food or clean utensils. CDI - PIC removed medicine. 0 pts. |
|
35
|
0
|
Approved thawing methods used |
Yes |
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. Portions of raw tuna were still in vacuum packaging and were thawing in walk-in cooler. Remove raw fish from ROP packaging prior to thawing under refrigeration. 0 pts. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf 2 facility thermometers measured 34.7 and 34.3 in ice. CDI - PIC discarded thermometers and had another thermometer that measured 32.3 in ice bath. 0 pts.
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 |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Large amount of various types of food stored on floor in walk-in freezer. Food must be stored at least 6 inches off the floor. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee on grill was not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts. |
|
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. Replace torn gaskets present on sushi cooler doors. Shelves below prep tables are rusted and need to be reconditioned or replaced. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 1 cutting board at sushi station had deep cut marks and needs to be resurfaced or replaced. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) Bus tub of employee personal food was stored on shelf above restaurant food in walk-in cooler. Store employee personal food on bottom shelf. 0 pts. |