| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P. Observed inside walk-in cooler raw chicken stored above raw beef. CDI: storage order was corrected. Observed inside 2-dr low boy cooler raw chicken stored above pork and beef. CDI: storage order was corrected. |
|
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 strainer and grater stored with food debris remaining. CDI: grater was rewashed and strainer was discarded due to high level of build-up. |
|
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 breaded shrimp sitting out at cook area at 74F. PIC stated that he had just finished breading shrimp. CDI: moved to the WIC. Observed cut lettuce on ice at drainboard of 3-comp sink at 45F. CDI; more ice added to product. Observed spring mix and cut lettuce on ice at sushi station at 53F. CDI: products were submerged more inside ice. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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 pork, cooked fish, and eggs inside WIC without date mark that was made yesterday. CDI: products were properly date marked. Observed cooked products on tray for ramen and dumplings inside 2-dr low boy not date marked that were made yesterday. CDI: products were properly date marked.
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 cooked beef inside WIC dated 9/18/21 that had expired past 7 days. CDI: product was discarded.
Compliance visit will be made to check progress/improvement of date marking in 10 days. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two buckets of pickled ginger stored directly on the floor at sushi area. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some kitchen employees handling food without hair restraints. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice spoon stored inside room temperature water. |
|
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. Observed cleaning needed to remove build-up on shelving inside walk-in cooler, outside of dry good containers, and outside of 2-dr freezer. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone, keys, and wallet stored on shelf next to clean dishes. |