| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 No vomit/diarrheal event clean up plan at establishment. CDI - Establishment e-mailed a sample policy to use. 0 pts. |
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee eating doughnut on prep table with soup warmers. Do not eat food on food preparation surfaces. REPEAT. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Glassware brush stored in handwashing sink at bar. Container lid in handwashing sink basin in kitchen. Hand washing sinks shall only be used for hand washing and no other purpose. CDI - Items removed. REPEAT. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Handwashing sink in kitchen did not have paper towels. Hand washing sinks shall be equipped with paper towels. CDI - Paper towel roll placed at handwashing sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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 Raw chicken stored above vegetables in walk-in cooler. 2 pans of raw tuna stored above cooked Brussel sprouts in walk-in cooler. Raw beef stored above tempura shrimp on speed rack in walk-in freezer. Raw chicken stored on shelf above cooked chicken in sandwich cooler bottom. Raw salmon stored on shelf above chicken in sandwich cooler bottom. Raw tuna and raw scallops stored above non-raw foods in sushi cooler. CDI - Food storage order corrected during inspection. // 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 Raw chicken skewers and raw beef skewers stored on same pan and touching each other in walk-in cooler. 1 pan of tempura batter is used for raw chicken, raw beef and raw vegetables. Separate raw animal foods with different final cook temperature during preparation, storage and display. CDI - Food storage order corrected during inspection. |
|
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 For more information please visit: http://meck.co/FoodSafety Dish machine was being used to wash dishes during inspection. Chemical sanitizer bucket attached to machine was empty and dish machine tested 0 ppm chlorine on test strip. Chlorine sanitizer shall be 50-200 ppm. CDI - Manager went and bought dish machine sanitizer and dish machine measured 200 ppm. // 1 bottle of quat sanitizer measured 0 ppm on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Bottle emptied. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Sushi cutting boards and knives are cleaned at the end of the night according to sushi chef. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Cutting boards and knives washed, rinsed and sanitized during inspection. // Ice machine has black moldy buildup inside it. Clean ice machine as often as necessary to maintain it clean or as specified by the manufacturer. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Container of cooked chicken measured 65-73F at 2PM and had been cooling since 11AM. Chicken was cooling in sandwich cooler bottom. CDI - Chicken discarded. REPEAT. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of cooked softshell crab found in oven and measured 70F. No employee knew how long the crab had been in the oven. CDI - Crab discarded. REPEAT. No point escalation due to less hot holding items being out than last inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Breaded shrimp in sandwich cooler top measured 45-50F. Employee stated that shrimp was cooked yesterday and could not explain why shrimp was above 41F. CDI - Shrimp discarded. REPEAT. Kept violation at half-credit due to improvement from last inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety No TCS ready-to-eat foods in the establishment were date marked. VR - Verification required within 10 days that establishment is date marking TCS ready-to-eat foods. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Sushi rice was still being used at 3:50PM and was marked as being prepared at 11:40AM. Discard rice at 4 hour mark. CDI - Rice discarded upon instruction by EHS. REPEAT. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Japanese bagel roll in the traditional section of menu, octopus in nigiri/sashimi section of menu, Cassy's roll, blue fin toro aburi and sin-chan roll in chef's special section, sushi sashimi platter in lunch specials section, kaisen don, nigiri and sashimi combo, and sushi and sashimi tower all in the sushi dinner section all do not have asterisks that ties them to the consumer advisory at the bottom of the menu. VR - Verification required within 10 days that establishment has corrected menus. |
|
28
|
0
|
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 Spray can of stainless steel polish stored on clean utensil shelf. CDI - Stainless steel polish removed by PIC. 0 pts. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Cooked chicken was cooling in sandwich cooler. Do not use holding equipment to cool TCS foods. Use the walk-in cooler or freezer. CDI - Chicken discarded because it did not reach 70F within 2 hours. REPEAT. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
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. Some packages of raw fish for sushi were thawed in the walk-in cooler and still in the ROP package. Also, softshell crab observed sitting on prep sink drainboard and measured 72F. Manager stated it was being thawed. Thaw under running water that is below 70F or under refrigeration. Thawing TCS foods shall not rise above 41F during thaw process. CDI - Softshell crab moved to walk-in cooler and manager educated on new thawing requirements for raw fish. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of ginger stored on floor in walk-in cooler and container of food on floor in walk-in freezer. Food must be stored at least 6 inches off the floor. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet towels observed on prep surfaces in kitchen. Store wet cloths in sanitizer solution at the appropriate concentration when in between uses (150-400 ppm for quat). 0 pts. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. 1 set of utensils stored in 70F water on prep table. Pan of spatulas stored in water at 70F and was being stored on the floor. Employee was actively using these spatulas. CDI - Utensils taken to be washed. REPEAT. // 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. Disposable containers stored in bulk sauce bins in walk-in cooler. Utensils must have a handle. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Spatulas that were actively being used were being stored in a container on the floor beside the grill. Also, sushi mixing bowl made of bamboo was being stored on the floor in the walk-in cooler. CDI - Bamboo bowl and spatulas taken to be washed. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Sushi containers and soy sauce buckets are being reused to store other foods. Do not re-use single-use and single-service articles. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Some broken floor tiles in front of grill area. 0 pts. |