| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf No person is checking the dish machine daily or checking other priority items such as raw food storage order, cooling, or ensuring utensils are being washed, rinsed and sanitized every 4 hours. Ensure the PIC is checking dish machine daily to ensure it is at the right concentration (50-200 ppm). Ensure PIC is also checking other priority items such as food-contact equipment and utensils being cleaned at the right frequency, raw foods are being stored correctly, and TCS foods are cooling properly. CDI - Conversation had with owners regarding PIC duties. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee was present with ANSI food protection manager certification at start of inspection. At least 1 employee shall be present during all hours of operation that has an active ANSI food protection manager certification. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF - Employee observed washing hands in 3-compartment sink. Only use designated hand washing sinks to wash hands. CDI - Employee instructed to use hand washing sink and did so. 0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No hand washing signage at 1 hand washing sink. CDI - Establishment given hand washing signage. 0 pts. |
|
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 Pans of spicy raw tuna stored on shelf above crab salad in walk-in cooler. Raw chicken pan stored on shelf above raw scallops in walk-in cooler. Raw chicken pans stored above stuffed jalapenos and tempura shrimp in walk-in freezer on speed rack. Raw scallops stored on shelf above cooked asparagus in sushi reach-in cooler. Raw tuna stored above crab in 2nd sushi reach-in cooler and raw beef stored above rice cakes in 2nd sushi reach-in cooler. Raw animal foods must not be stored above ready-to-eat foods. Raw animal foods must also be stored in accordance to final cook temperatures - raw chicken stored on the bottom. CDI - Food storage order corrected during inspection. REPEAT |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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 measured 0 ppm on test strip and was being actively used all day. Chlorine dish machines must provide 50-200 ppm during rinse cycle. CDI - Manager fixed dish machine during inspection and Super Source technician is visiting restaurant within the next 2 hours to replace all the tubing and service machine. REPEAT // 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. Manager states that in-use knives, spatulas, rice scoops, etc. are only being washed at the end of the day. All utensils that contact TCS foods must be washed, rinsed and sanitized every 4 hours. CDI - Utensils taken to 3-compartment sink to be washed, rinsed and sanitized. REPEAT |
|
20
|
3
|
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 Cooked carrots measured 47F after cooling for more than 6 hours. Tempura shrimp measured 47F after cooling for more than 6 hours. Bang bang chicken and bang bang shrimp also were not cooling quickly enough (noted in temperature log). CDI - Tempura shrimp and cooked carrots were discarded. Bang bang shrimp and bang bang chicken were moved to sheet pans and moved to freezer to get to 41F by 5PM. REPEAT |
|
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 Spray bottle of degreaser was not labelled. Label all containers of toxic chemicals. CDI - Bottle labelled during inspection. 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 Tempura shrimp, bang bang shrimp, and bang bang chicken were all actively cooling in sandwich cooler top. Use walk-in cooler or freezer to cool TCS foods. Cooked carrots cooling in deep large bowl and did not reach 41F within 6 hours. Spread out large batches of food onto sheet pans or shallow pans to facilitate rapid cooling. CDI - Pans of shrimp and chicken moved to walk-in freezer to continue cooling. Carrots discarded. REPEAT |
|
35
|
1
|
Approved thawing methods used |
No |
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. Thawed raw salmon in walk-in cooler still was in ROP package. Remove raw fish from ROP package before thawing under refrigeration. REPEAT |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee with artificial nails pouring food from one container to another with no gloves on hands. Employees that have nail polish or artificial nails must wear gloves at all times when working with exposed food. CDI - PIC educated on requirement and employee donned gloves. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting broccoli straight out of the box it was received in. Wash fruits and vegetables thoroughly before use or cutting. 0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Containers that some sushi items are received in are being reused to store other foods. Do not re-use single-use or single-service articles. REPEAT. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Clean utensil shelf is rusting. Equipment shall be maintained in good repair. Replace rusted shelves. REPEAT. 0 pts. |