| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) boxes of unwashed produce (mushrooms, red onions, tomatoes) stored above ready to eat, chopped vegetables in the WIC. No other storage order violations were observed during the inspection.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
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 cooked chicken chunks in fryer side prep top cooler stored well above the fill line of the bin. Portion of chicken that was stored within the bin properly was observed at a temperature of 40F and below; however, over filled portion of chicken was seen at temperatures ranging from 45F to 47F. CDI - Kitchen employee gathered out of temperature portion of chicken and voluntarily removed it from service.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety
Observed sushi rice with proper 4 hour labeling (11:30 to 3:00) stored at sushi prep area. When asked about the availability of on site instructions, PIC was unable to provide written instructions as to how TPHC was performed. EHS has provided a TPHC sheet to establishment to be filled out. A verification will occur no later than 03/11/2023 |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) bottle of outdoor insecticide with spray wand stored within the facility dry storage area. Per conversation with the PIC, this bottle was not being used within the kitchen and was used to occasionally treat outdoor areas, such as the dumpster pad. Facility has effective pest control in place and no pest or live animal violations were observed at time of inspection. CDI - PIC and EHS discussed usage of approved pesticides within food service establishments, as well as restrictions on household use pesticides. Pesticide was removed from storage area and set aside to be disposed of by PIC. |
|
35
|
0
|
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. Observed one (1) package of ROP escolar in sushi station RIC 2 without being removed from its reduced oxygen environment. CDI - Food employee cut packaging as a means of removing fish from its deoxygenated environment. REPEAT.
Note: No escalation in point deduction due to observed improvement in storage of ROP fish items (majority of packaged ROP fish items were removed from ROP environment.) |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 four (4) containers at grill station, as well as two (2) sauce bottles at sushi prep area with faded station labeling. Label working containers via directly affixed labels, station labeling, or placing items in a labeled stored containers. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service bowls at grill area with exposed food contact surfaces. The first bowl in the stack was observed with food debris. CDI - Soiled bowl was removed and voluntarily disposed of. Bowls were inverted so as to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed soiled cardboard sheet taped to wall beneath dirty dish window at server station. Remove cardboard sheet and replace with non absorbent sheeting, should sheet be needed. |