| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
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. PIC elaborated that she was unable to open previously sent email from inspector who sent email with 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 in English, Spanish, and Chinese. REPEAT. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee wearing gloves rinse gloved hands at handwashing sink, remove them, and begin donning a new pair. CDI - EHS intercepted with food employee, properly coached them as to effective hand washing, including removal of gloves, usage of soap and warm water, and avoiding repeat contamination of hands via barrier, before donning gloves for food service. EHS observed corrective hand wash by employee. |
|
15
|
1.50
|
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 one (1) tray of raw shell eggs from a recent delivery stored above ready to eat sauces in the prep area RIC. CDI - Storage of RIC was altered such that eggs were properly separated from RTE foods. EHS provided reach in storage and WIC storage order charts to the establishment. REPEAT.
No escalation in point deduction due to considerable improvement from previous inspection. |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed reminder on menu without disclosure or descriptive language for Sushi Entrees and Japanese Lunch Specials sections of menu. These items either say Fresh or have no description for raw foods served as RTE. VR no later than 12/09/2022 to ensure all parts of Consumer Advisory are available for customers. REPEAT. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
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. Observed three (3) packages of frozen tuna meat thawing in ROP packaging in sushi display 1 underside without being removed from reduced oxygen environment. CDI - EHS discussed proper thawing of ROP fish with sushi chef and PIC. Thawing tuna packages was placed within a metal bin and cut so as to remove deoxygenated environment. |
|
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 numerous spices and sauces (approximately ten (10)) at grill station, as well as five (5) sauce bottles at sushi prep area without effective labeling. Label working containers via directly affixed labels, station labeling, or placing items in a labeled storage bin. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly trap strip properly located within kitchen prep area (not adjacent to or above an exposed food or clean equipment) with numerous (approximately seven (7)) dead flies within the trap strip. Remove trap accordingly and replace with clean trap when observed with multiple dead insects. REPEAT. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep (deveining shrimp, storing food items) without effective hair restraints. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three (3) wiping cloths in kitchen prep area stored directly on prep tables. Prepared sanitizer bucket, already holding multiple wiping cloths held in sanitizer, was observed as being under concentrated (less than 50 ppm). CDI - sanitizer bucket was remade and measured to have an effective concentration. In use wiping cloths were placed back into properly concentrated sanitizer.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed two (2) sanitizer buckets, one at the server area, one in the kitchen prep area, with wiping cloths inside stored directly on floor near handsinks. CDI - Buckets were elevated to prevent potential contamination. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately eight (8) recently sanitized metal bins stacked while wet. CDI - Bins were separated out and allowed to air dry effectively. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster with open doors at the start of the inspection. CDI - Doors were closed prior to entering the establishment. |