| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- A handwashing sink may not be used for purposes other than hand washing. At the beginning of the inspection their was chopped peppers in the handsink. During the inspection an employee washed strawberries in a handsink. Per discussion with the employee, it was their personal strawberries. CDI by education. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- Raw tuna was stored on top of RTE imitation crab. CDI by PIC rearranging. Repeat.
3-304.15 (A) Gloves, Use Limitation (P)- Single use gloves shall be used for only one task, used for no other purpose, and discarded, when damaged or soiled, or when interruptions occur in the operation. An employee with single use gloves cracked raw eggs, then moved to the rice station to handle rice without changing gloves or washing hands. CDI by the employee changing gloves and washing hands. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or below within a total of 6 hours. Observed noodles cooling in the lowboy from 47-46 in it's thickest portion over a 20 minute period. To achieve proper cooling rate, it should cool 2.5F during 20 minutes. CDI by the PIC moving noodles to better facilitate cooling. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS foods shall be maintained at 41F or below. Ham, sausage, and mozzarella were above 41F in the back prep top. The prep top unit appeared to be working properly with an ambient of 33F and all other items were 41f or below. The sausage and ham were moved to the bottom for cooling and the mozzarella was voluntarily discarded by the PIC.
-Chicken, meatballs, cheese stuffed olives, cut lettuce, eggs, and cut cantaloupe ranged from 42F-50F in the salad line. All these items were voluntarily discarded by the PIC. VERIFICATION REQUIRED: EHS WILL RETURN IN 3 DAYS TO CONFIRM THE SALAD LINE UNIT IS WORKING PROPERLY. No not use this unit until fixed. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Conformance with Approved Procedures (P)- If a variance is granted, the permit holder shall comply with the HACCP plan and procedures that are submitted. The sushi rice HACCP plan requires the rice to be at a PH at 4.1 or below and be tested once per day. Prior to the testing, the PH equipment has to be calibrated. During the inspection the sushi rice was tested by an employee at a PH of 3.9. However, the employee did not calibrate the equipment prior to testing. Upon request to calibrate the equipment, the PH buffer fluid was frozen making calibration impossible. CDI by thawing the buffer fluid, then testing. |
|
35
|
0
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing (C) Tuna was being thawed in the ROP packaging, without removing or opening (introducing oxygen) package. Cut package open before thawing. CDI by education, and the PIC cutting the packag |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Utensils used for dispensing food/ingredients shall have a handle, and may be stored in the food product but the handle must be sticking up out of the product. Observed the handle for chicken batter stored in food. Make sure to keep handles out of food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be maintained in good repair. . Repair refrigeration unit at salad bar that is malfunctioning. The bulk meat cooler's corner has exposed non-treated wood. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Noted cleaning needed inside coolers, on shelving throughout, and inside cabinets. Work to clean these areas throughout. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat (C)- Plumbing systems shall be maintained in good repair. There was a minor leak at the three comp sink. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Area, Enclosures and Receptacles, Good Repair (C)- A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean. There was significant grease buildup outside of the grease receptacle. There was also a significant amount of debris and refuse on the outside of the compactor including filled bags of refuse. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)- Lockers or other designated facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single service items cannot occur. An employees bag was stored on top of single use items. |