| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
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 drink with no lid or straw on cutting board attached to sandwich cooler. Do not store employee drinks where they can contaminate food. 0 pts. |
|
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 Wrapped cooked octopus stored on same tray as wrapped raw fish in sushi cooler. Raw seafood stored behind garlic and cooked chicken in sandwich cooler top. Store raw animal foods in a manner to prevent cross contamination. Do not store raw animal foods directly behind ready-to-eat foods in sandwich cooler tops. CDI - Food storage order corrected during inspection. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 . Soaked noodles measured 67F beside grill. Once the dry noodles have been soaked they are a TCS food. Also, container of spicy tuna at sushi station measured 62F. Do not leave out TCS foods unless they are on TPHC. CDI - Establishment has agreed to use TPHC for noodles. PIC sent blank TPHC form to fill out. Spicy tuna moved to freezer to cool. 0 pts. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Establishment is using a color code system for dates. Some TCS ready-to-eat foods in walk-in cooler had incorrect color labels and many other TCS ready-to-eat foods were missing the color label and missing dates in the walk-in cooler and other coolers in the kitchen. Establishment needs to have a better system for date marking and the PIC needs to ensure employees are doing it correctly. CDI - PIC labeled all items that were missing a date label. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw tuna was completely thawed and still in the ROP package in sushi reach-in cool. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - Package slit open by PIC. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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. Grill utensils were being stored in 74F water. Do not store the utensils in water unless the water is maintained at 135F or above. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in freezer door. Replace rusted shelves in walk-in cooler. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-204.113 Warewashing machines shall be provided with an easily accessible and readable data plate. No data plate on dish machine. Contact company to replace missing data plate. 0 pts. |
|
56
|
0.50
|
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. Employee food commingled with restaurant food in walk-in cooler. Employee cell phones observed on cutting boards during inspection. Store employee personal items in a separate location where they can’t contaminate food or clean utensils. If employee foods are stored in walk-in cooler, they must be stored at the bottom. |