| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. During inspection, multiple risk factors that are the responsibility of the PIC were found to be out of compliance including cold holding and use of TPHC, hand washing and glove usage and more. CDI through education of PIC regarding duties of PIC as set forth in food code. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF -Multiple employees observed washing hands or rinsing food handler gloves in 3-compartment sink. Only use designated hand washing sinks to wash hands. CDI - EHS discussed with PIC who directed employee to wash hands only in hand washing sink.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee pre-rinsing soiled dishes and cleaning the dish machine then unloading and handling clean dishes without washing hands. CDI - EHS discussed with PIC who directed employee to wash hands. Hands washed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No hand washing signage at bar hand sinks. CDI - Hand washing signs provided during inspection.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rice cooker cart pushed in front of hand sink at sushi bar area and scrubbers inside of basin of back of house hand sink blocking access for use. CDI - cart relocated and scrubbers removed. Do not block access to hand sinks. Hand sinks must be available for use at all times. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed swarming small flies around bar fruit condiment container with flies observed on the cut fruit. CDI- fruit discarded. |
|
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. Observed cooked pork belly skewers stored directly under raw scallops and cooling pan of cooked chicken directly under pans of raw beef in WIC. CDI - cooked products relocated above ready to eat items.
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 retail packages of unwashed strawberries stored directly above cooked noodles and other ready to eat food items in WIC. CDI - strawberries relocated to bulk produce storage shelf.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee rinsing soiled gloves for continued use with foods at cook line. CDI - EHS directed employee to discard gloves and wash hands / don new gloves. Single use food handler gloves cannot be washed and re-used. If soiled, gloves must be discarded and replaced. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed gummy wet label adhesive transfer from exteriors of wet stacked food pans to the interior food contact surfaces. CDI - pans returned to dish area for re-cleaning. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most cooked TCS foods in flip top cooler across from fryer area holding above41f including cooked chicken, cooked crab, cooked shrimp, dumplings, and more. CDI - items allowed to remain in use until 2:30 which is 4 hours after stocking at 10:30 am.
Observed portion cups of house made yum yum sauces holding above 41f and pan of diced tofu holding above 41f in salad station flip top cooler. CDI - items allowed to remain until 4 hours then discard.
Observed squirt bottles of house made spicy mayo and yum yum sauce made with mayonnaise requiring refrigeration holding at room temperature at sushi bar. CDI - discarded and replaced. Maintain these products at 41f or lower or provide laboratory testing documentation that the sauces are non-TCS. |
|
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 sushi rice in use at sushi bar with no time documented. Establishment is currently using log and no time logged for rice prepared today. CDI - time placed on rice. EHS discussed in detail TPHC process including timing requirements and procedure requirements. Procedures provided by establishment are not clear and not easy to follow. EHS provided TPHC procedures to establishment during inspection to assist with clarification of timing and disposition. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 Observed blanched broccoli actively cooling in flip top cooler units. Use walk-in cooler or freezer to cool TCS foods. CDI - broccoli relocated to WIC to chill.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed flip top cooler unit across from fryer area holding TCS foods above 41f. Reach in portion of cooler unit is holding below 41f, however, flip top portion is on separate system. Establishment has placed ice under some pans, however, this is not effective. This cooler is essential to the capacity of the operation and must be repaired to hold TCS foods at 41f or lower. Verification required within 10 days. |
|
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. Vacuum packaged raw salmon found in sandwich cooler that was thawed. Remove from ROP packaging before thawing under refrigeration. CDI - Package opened as corrective action. REPEAT |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present throughout establishment and swarming around end of bar. (See #13). Contact PCO for service. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed active condensate drip inside of WIF with frozen condensate pooling on food packages. Do not store food under active condensate drips. |
|
40
|
0
|
Personal cleanliness |
No |
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 employees working with food wearing bracelets on wrists. Remove watches and bracelets from arms when handling food. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with stickers still present indicating may not be properly washed prior to use. Remove stickers and wash avocados prior to use. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handled measuring pitches used as scoop floating in bulk yum yum sauce in WIC. Store utensils in a sanitary manner and keep the hand contact surfaces out of the food.
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. Observed in use grill utensils in pot of water with visible food residue at 125f. Maintain hot water for grill utensils at 135f or higher. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using a towel to dry clean utensils. REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal food pans stored stacked together wet on utensil racks. Air dry pans before stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household black and decker toaster oven in use at sushi bar. PIC noted they use the toaster oven to heat eel for service and do not actually make toast in the establishment. Remove toaster oven. |
|
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 doors open with visible waste inside. Dumpster is shared. 0 point deduction. |
|
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. Observed broken/damaged floor tiles in back of house. Repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverages mixed with restaurant food items in dry storage area and in reach in coolers. |