| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 5 |
0.50 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
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. Facility does not have a Procedure on hand. CDI- Inspector provided PIC with procedure. |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
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 . Observed chicken breast, sliced squid, shredded lettuce, tossed salad, tuna, salmon, shrimp, cream cheese, and crab sticks that were stored above 41 F. Chicken breast, sliced squid, shredded lettuce and tossed salad were stored in the walk-in cooler. Other items were stored in sushi display cooler for one hour before being stored in small cooler. CDI- items stored in walk-in cooler were denatured and discarded into trash. Items stored in sushi display cooler were placed in small cooler and allowed to chill. REPEAT (full points). ***Inspector recommended to management to create a temp log for coolers to record the temperature of random products in the morning and at night each day. |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
No |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed container of Cajun egg rolls that were not dated. Observed container of cheesecake rolls that were dated 9-13-22. CDI- both items were discarded. |
| 24 |
3 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
Yes |
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 that was not marked with time in stamp. PIC stated that sushi was cooked at 10:30 am. CDI- rice was marked with the appropriate time. REPEAT (full points) |
| 33 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed bed container of cooked chicken cooling in tightly covered container in walk-in cooler. CDI- container was uncovered and placed in small cooler to chill. -zero- |
| 35 |
1 |
Approved thawing methods used |
No |
No |
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 ROP fish (tuna and tilapia) that were in walk-in cooler and not cut open. CDI- bags were cut open. REPEAT (full points) |
| 45 |
0 |
Single-use & single-service articles: properly stored & used |
No |
No |
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 stacks of containers that were not inverted. CDI- items were inverted. -zero- |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
Yes |
No |
No |
4-501.11 Maintain equipment in good repair. Ambient air of Walk-in cooler reading was 53 F. Facility called maintenance who arrived on site during inspection. Walk-in cooler was repaired during inspection. REPEAT (half points) |
| 49 |
0 |
Non-food contact surfaces clean |
No |
No |
No |
No |
No |
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. Clean exterior of Grill, fryer and prep table in kitchen area. -zero- |