|
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 procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee ring in use wiping cloth into hand wash sink. CDI - EHS coached employee and PIC as to proper handsink usage. REPEAT |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed washed and covered zucchini stored under unwashed vegetables, such as carrots and mushrooms, in the WIC. CDI - washed produce was elevated to high shelving in the WIC to prevent contamination. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed tempura shrimp held at ambient temperature without proper TPHC labeling. CDI - TPHC label was prepared and affixed to the station in front of the tempura shrimp. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed tear in the insect netting of the rear area screen door. Repair to prevent the entry of insects.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately two (2) flies over the course of the inspection.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two (2) dead roaches on floor of ladies restroom. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food prep employee wearing bracelet during food prep.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food prep employee wearing no effective hair restraint at initial point of inspection. CDI - employee donned hat after being advised by EHS. Staff was coached by EHS about proper cleanliness requirements for food prep staff. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on front prep table in front of sushi display case. CDI - Bucket of sanitizer was prepared and in use wiping cloth was placed within the bucket. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single-use container stored in package of yum-yum sauce in WIC. PIC explained that container was used to portion out sauce into smaller single service cups. CDI - single-use container was removed, disposed of and PIC was advised about proper utensil storage and usage for TCS foods, as well as proper usage of single-serve containers. |