| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 (C) To avoid recontamination of hands food employees may use disposable paper towels or similar clean barriers when touching such as manually operated faucet handles. Observed a food employee at the sushi bar, wash hands without using a barrier to turn off the faucet handles. CDI by education. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed 2 small washed and cut containers of mushrooms stored on a shelf with unwashed produce. CDI by moving to another location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans stored as clean with food debris. CDI by removing to store at the dishmachine for proper wash, rinse and sanitize.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed build up on the inside roof of the ice machine at the end of the cook line. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed brown rice cooling since 11:41 still at 77F in the center four hours later. CDI by voluntary disposal. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf lettuce, cooked pasta and ramen broth stored on the top portion of the flip top cooler at 48-49F. CDI by removing to properly cool down in the walk in cooler and replacing with fresh product with storage on ice. Product was re-checked at 41F and 45F. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
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 Observed a container of brown rice cooling while the lid was covering the product still at 77F after 4 hours. CDI by disposal. Observed crab dip cooling while still 69F in the center in a deep container (dense product). Advised to stir frequently. Once stirred and chill stick added, item dropped about 20F after one hour. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored on the cutting board in the cookline side. Observed 2 sanitizer wiping cloth buckets at 50ppm quat. CDI by re-filling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic food container stacked while wet. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance and clean. Observed food debris and standing liquid around the trash receptacle and the door to the receptacle left open. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Facility has areas of broken floor tiles, around floor drains. Re-grouting also needed on floor at dish washing area. Some repairs have been made. |