| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 food employees unaware of the requirement to report Salmonella nontyphoidal. CDI - EHS educated PIC that visual learner poster has an asterisk leading to the Salmonella nontyphoidal information. Staff trained. -0- |
|
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 no written vomiting and diarrheal event cleanup information available. CDI - EHS educated PIC and information given today. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed one food employee washing gloves after handling tempura breading and cooking before handling RTE foods. CDI - PIC intervened. Hands washed. -1.5-
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored above raw fish in prep unit at cook line.
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 shrimp stored above RTE pork in flip top of prep unit at cook line. CDI - EHS educated food employees about proper storage order to prevent cross-contamination. |
|
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 Observed cooked tofu and raw shelled eggs cold holding in flip top units at cook line above the cooling grid both holding above 41F. Observed maki and cream cheese in sushi display cold holding above 41F. Per PIC, these items may be too warm because of the lunch rush. EHS explained that the purpose for using commercial cold holding equipment is for rapid temperature recovery to keep foods at safe temperatures. CDI - PIC voluntarily discarded and EHS advised PIC to monitor overstacking to help keep cold TCS foods cold at all times. -3- THIS IS THE SECOND CONSECUTIVE INSPECTION WITH MAXIMUM POINT DEDUCATION FOR COLD HOLDING. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. |
|
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 no written procedure for tempura shrimp and curry sauces held at room temperature on TPHC. CDI - PIC given 2017 TPHC form today. EHS educated PIC on requirements for TPHC, form completed. -0- |
|
35
|
0.50
|
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. Observed raw tuna thawing at room temperature today in standing water in sushi station. CDI - EHS educated PIC about 2017 requirements. Bags opened and raw tuna placed under running cold water.
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pork loins thawing at room temperature in prep sink. CDI - EHS educated PIC about proper thawing methods and the risk associated with improper thawing. -0- |
|
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. Observed mussels, RTE foods prepared in-house and other foods stored directly on the ground in walk in cooler. Keep food at least 6 inches off the floor. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish employee towel drying metal cooking equipment that has been washed, rinsed and sanitized. EHS educated PIC about proper contact time. Allow dishes to air dry for contact time with sanitizer. -0- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go containers with ink pen and other debris inside food contact surfaces. Invert these or keep in packaging to keep them clean. -.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on prep unit door. Repair. -0- |