| 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 For more information on food storage order please visit: http://meck.co/FoodSafety. Observed multiple containers of marinated raw chicken (breasts and cut pieces) stored on shelf directly above sushi grade Tuna. CDI- all raw chicken moved to bottom shelf, EHS discussed storage order. REPEAT. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed sushi display area date marked incorrectly, products were dated from 1/10 to 1/17. EHS discussed date marking with PIC, discussed the first day of prep counting towards 7 day limit. EHS observed PIC print out date stickers from today that showed 1/12 to 1/19. EHS explained that first day of prep counts, label from today should say “1-12 to 1/18”. PIC stated that computer system needs to be edited to put one less day for shelf life of sushi products. CDI- product labels changed during inspection. EHS observed PIC speaking with employees about new date marking system. REPEAT. Note: points left at half demerit due to improvement from previous inspection. EHS observed all products date labeled during inspection, no products had exceeded 7 day limit. EHS observed a clear date marking system in place and consistently utilized, just needed to edit system to mark one less day. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few spray bottles with clear liquid that did not have a label. CDI- bottles labeled as sanitizer during inspection. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple of shakers on cook line with no label. |
|
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 multiple quat sanitizer buckets registering around 50ppm or lower when tested. CDI- buckets remade to proper concentration (200 ppm quat sanitizer). REPEAT. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several white containers wet stacked on shelving above 3 compartment sink. PIC stated facility will look at removing some unnecessary utensils/equipment to allow for more room when air drying. REPEAT. |
|
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. Observed gaskets on reach in units below sushi display case with minor damage, beginning to split. Observed gaskets on reach in unit in kitchen area with significant damage, splitting and peeling from frame. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards attached to prep unit in kitchen area with deep grooves and staining, no longer smooth and easily cleanable. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors open during inspection. Note: facility shares dumpster with multiple facilities in plaza. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 flooring underneath cook line in kitchen with black/ food debris buildup, in need of cleaning. |