| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 - Assignment Pf
Upon arrival no PIC was available and everyone onsite was unable to provide answers to questions asked.
A PERSON IN CHARGE shall present at the FOOD ESTABLISHMENT during all hours of operation.
CDI - PIC arrived in the middle of the inspection. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)
The establishment did not have a vomit and diarrhea clean up plan or kit.
A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT.
CDI-The PIC was provided with a vomit and diarrhea clean up kit. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf)
There was no hand soap at the hand sink near the ice machine.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap
CDI - PIC replaced hand soap. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Observed raw meat stored over over vegetables in WIC.
Food shall be arranged to prevent cross contamination
CDI- PIC properly rearranged items. EHS referred PIC to food storage charts on their other refrigeration units. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
Yes |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P) (Pf)
PIC was unable to written procedures describing how the foods are prepared and stored after initial heating but prior to cooking for sale or service were not available for review.
Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: (F) Prepared and stored according to written procedures that:
(1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; Pf
(2) Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request; Pf
(3) Describe how the requirements are to be monitored and documented by the PERMIT HOLDER and the corrective actions to be taken if the requirements are not met; Pf
(4) Describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be cooked prior to being offered for sale or service; Pf and
(5) Describe how the FOODS, after initial heating but prior to cooking, are to be separated from READY-TO-EAT FOODS as specified under 3-302.11 (A). Pf
CDI - PIC was provided the partial cooking written procedures form to complete. EHS will return to verify procedures have been completed within 10 days. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
The prep cooler near the small walk in cooler (WIC) observed with food items (shrimp, chicken, scallops) and the ambient temperature measuring above 41F.
Time/temperature control for food safety shall be maintained at 41F or below.
CDI- PIC informed EHS food was moved from WIC to prep cooler in the last 2 hours. EHS advised PIC to place items in freezer to cool to 41F. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
Observed containers of rice stored on cart measuring at 57F. Staff advised it is used for grill and gets fried.
For ready-to-eat time/temperature control (TPHC) for safety food that is displayed or held for sale or service: (1) written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request.
CDI- Rice was voluntarily discarded and EHS provided PIC with document to create TPHC written procedures. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Box of broccoli in the large WIC was observed being stored on the floor. Containers of mayo were stored on the floor next to prep table. Observed bowl of food stored inside uncovered bowl of vegetables in prep cooler.
Food shall be protected from contamination by storing the food:(1) in a clean, dry location; (2) where it is not exposed to splash, dust, or other contamination; and (3) at least 6 inches above the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Employees were not wearing hair restraints.
Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Wet wiping cloths observed on prep counters. Sanitizer container observed stored directly on floor.
Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration (quat solutions 200ppm-400ppm; chlorine solutions 50ppm-200ppm) between uses.
Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor.
CDI- PIC relocated the wet cloths to sanitizer bucket and placed sanitizer bucket on bottom shelf. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Sushi utensils were observed being stored in a container of water measuring at 34F. Observed scoop handle lying in zucchini/onion mix and shrimp in 2 door reach in cooler (2D RIC).
During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: In a container of water if the water is maintained at a temperature of at least 135F; in running water of sufficient velocity to flush particulates to the drain; in the food with their handles above the top of the food and the container |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)
Single-use soy sauce containers observed being reused to store various sauces and other food items.
Single-service and single-use articles may not be reused. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces - Cleanability (Pf)
Containers and lids observed with cracks and chips.
Multiuse FOOD-CONTACT SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
PIC discarded these items.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Torn gasket observed at 2-door reach in cooler (2D RIC) near grill. Leak observed inside large WIC. The outside of the small WIC observed damaged and rusting.
Equipment should be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing. Pf
The establishment did not have a temperature measuring device for their dishwasher.
In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature
An irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature shall be purchased within 10 days. EHS will return for to verify. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Gaskets on all units were observed heavily soiled with black buildup.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Increase cleaning frequency of non food contact surfaces. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) B) System Maintained in Good Repair
Leak observed at faucet of mop sink.
A PLUMBING SYSTEM shall be maintained in good repair. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C)
Dumpster observed without sliding door.
Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Observed dust build up on vents and ceiling tiles in kitchen.
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Increase the cleaning frequency. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C)
Employee phone observed in phone stand directly on top of bulk sauce containers near grill.
Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. |