| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed numerous risk factor violations although employee, Byron, has a ServSafe certificate, safe food handling was not practiced. Verification visit required
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. |
| 8 |
0 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands at 3-comp sink. CDI: EHS intervened and asked employee to wash at hand sink. |
| 13 |
1 |
Food in good condition, safe & unadulterated |
No |
No |
Yes |
No |
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed live roach in large bag of baking soda* and in rolling bin of dry rice. CDI: baking soda & rice discarded. Rolling container cleaned/sanitized.
Observed large quantities of fried egg rolls stored in re-used boxes; all egg rolls voluntarily discarded
*according to employee, baking soda used for cleaning (however still discarded). |
| 14 |
1 |
Required records available: shellstock tags, parasite destruction |
No |
No |
Yes |
No |
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed unlabeled salmon in plastic wrap and ground tuna which is used for sushi rolls that do not match the products listed on the parasite destruction letter (letter from 2020). Unable to determine what type of tuna is in the ground tuna product and unable to determine what type of salmon is currently being used. CDI: Owner of facility will fully cook fish and will not serve raw until letters of guarantee can be obtained. EHS observed employee cook salmon for customer during inspection. Compliance visit required to ensure letters are obtained. |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed owner of facility attempt to use thermometer to test salmon temp. CDI: EHS intervened and directed to use probe wipe
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine and food service containers throughout the facility |
| 21 |
1.50 |
Proper hot holding temperatures |
No |
No |
No |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken held with no temp control; according to employee, the chicken was being held to re-heat upon customer order. CDI: Chicken placed on sheet pan & stored in walk-in for cooling.
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 . |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in reaching/flip top unit > 41F (see also (B) below as a large container of shell eggs were also in this unit. CDI: all TCS items voluntarily discarded. Compliance visit necessary to ensure unit is repaired.
Also observed several items in 2nd flip top/prep unit >41 (due to procedural problems such as improper cooling). These items were taken to the walk-in for cooling. Rechecked temp after 30 minutes
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 .
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P CDI: eggs voluntarily discarded |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
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 Unable to discern date labels for RTE/TCS foods. CDI: Sorted through products to determine which labels matched what foods. Must label the individual products if current labeling system is not sustainable (labeling on flip top lid using 1 sheet of paper w/ all food products listed). Compliance visit necessary to ensure system is sustainable.
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 . |
| 24 |
1.50 |
Time as a Public Health Control; procedures & records |
No |
No |
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. Observed no written procedure available for chicken wings and egg rolls, fried then held on time. EHS provided TPHC form. Verification required |
| 25 |
0.50 |
Consumer advisory provided for raw/ undercooked foods |
No |
No |
Yes |
No |
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for sushi/sashimi fish served in sushi rolls. CDI: EHS provided consumer advisory; however, raw or undercooked fish may not be served until letters of guarantee are obtained (see also #14). |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of orange cleaner. CDI: bottle properly labeled. |
| 36 |
0.50 |
Thermometers provided & accurate |
No |
No |
No |
No |
Yes |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer being used to check cooked salmon was not accurate. Verification visit required
For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
| 37 |
1 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar). Observed containers on wok cart not labeled |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects (& rodents, and other pests). Observed live roaches, flies and fruit flies.
6-501.112 Remove dead insects and other pests. Cleaning needed throughout to remove dead roaches and other pests |
| 39 |
1 |
Contamination prevented during food preparation, storage & display |
No |
No |
Yes |
No |
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employees using a full trash can as a prep surface while assembling egg rolls. CDI: Egg rolls removed from the sheet pan which was taken to 3-comp sink for w/r/san |
| 40 |
1 |
Personal cleanliness |
No |
No |
No |
Yes |
No |
2-402.11 Use head coverings to prevent hair from contacting exposed food, equipment, and utensils. Observed 3 persons preparing food w/out hair restraints |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed towels stored in sanitizer which was too weak. CDI: sanitizer discarded and re-made to proper concentration |
| 49 |
1 |
Non-food contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed throughout entirety of facility for all surfaces. Observed grease, food debris, sticky surfaces throughout. |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout throughout facility and water and debris collecting within.
6-501.12 Floors, floor drains, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris, grease, water build-up throughout particularly under and around equipment, including in walk-in freezer and refrigerator, floor drains, hood grates and ventilation covers |