| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered beverage stored on shelf with clean utensils near dish area. CDI- beverage relocated. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed several employees wash hands and use bare hands to turn off sink. CDI- by education; employee rewashed hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee put on gloves after handling soiled dishes without first washing hands. CDI- employee directed to wash hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed mushrooms stored over ready to eat containers of sauces in walk in cooler. Observed unwashed strawberries and blueberries stored above washed produce. CDI- items rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer attachments and cutting board stored as clean with food residue. CDI- place at dish area to be rewashed. Observed many plastic and metal pans with old date labels and label residue. Verification required. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. -P Observed salmon ordered by customer with no under cooking requested. Salmon was originally cooked to 91F. CDI- placed back on grill to be fully cooked. SOP for salmon indicates to cook to 135F however, a final cook temperature of 145F for at least 15 seconds is required for fish unless otherwise requested by the consumer. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed seshwan veggies, garlic sauce, chicken veggie mix and nappa cabbage in tops of prep units on line above 41F due to overstacking or being prepped and placed directly on line. CDI- products were placed in walk in cooler to rapidly chill and restocked with new product. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed many foods including but not limited to cooked chicken, cabbage, various sauces, bean sprouts etc. in tops of prep units on line without dates. Verification required. Observed rehydrated mushrooms and cabbage in walk in cooler without dates. CDI- prep schedule obtained for previous day. Cabbage labeled with yesterdays date, mushrooms discarded.
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 Observed container of mushrooms in walk in and sauce on line past 7 day expiration. CDI - items discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in 3 compartment sink at the bar being used to wash glassware exceeding 400ppm. CDI- diluted with water to obtain 200ppm. |
|
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 tightly covered container of rehydrated noodles in walk in cooler. CDI- uncovered to facilitate cooling. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available for use. Verification required. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee on cook line wearing a watch. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed many wet/dirty cloths stored on surfaces throughout cook line. No buckets of sanitizer were made for use on line. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic pans and containers throughout. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Observed both wash, rinse and pressure gauges on dish machine not properly functioning. EHS confirmed dish machine sanitizing with maximum registering thermometer. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Deep cleaning needed of shelving under prep units where cutting boards are stored, faucet handles, and base of large stand up mixer. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed backflow preventer required for spray hose at mop sink. Verification required. |