| 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 Observed numerous risk factor violations although employee, Byron, has a ServSafe certificate, safe food handling was not practiced. CDI. Educated PIC on the requirements of the food code.
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. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed unlabeled salmon in plastic wrap and ground tuna which is used for sushi rolls that do not match the products listed on the parasite destruction letter (letter from 2020). Unable to determine what type of tuna is in the ground tuna product and unable to determine what type of salmon is currently being used. CDI: Owner of facility will fully cook fish and will not serve raw until letters of guarantee can be obtained. CDI. PIC was informed to discontinue the sushi process until all paperwork is meet. Repeat. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stored above food stuffs in the dry storage. CDI. PIC removed. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dishes of food stacked in prep unit with non food contact surface directly stored on the food. CDI. PIC removed. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings to prevent hair from contacting exposed food, equipment, and utensils. Observed 3 persons preparing food w/out hair restraints. Repeat |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed towels stored in sanitizer which was too weak. CDI: sanitizer discarded and re-made to proper concentration. Repeat |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
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 in use rice scoops stored with handle touching the rice. CDI. PIC removed. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood system with grease buildup, in need of cleaning. Observed inside of prep units in need of cleaning. Observed micro waves in need of cleaning. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in walk in cooler and walk in freezer in need of cleaning, under shelving, observed floors under the cooking line in need of cleaning. REPEAT. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone stored on prep tables. CDI. PIC removed. |