| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P - Observed employee pre-rinse soiled utensils and without washing hands he started to put away clean dishware. CDI- Employee was educated on the fact he had to wash his hands before putting away clean dish wear. Employee washed hands properly.
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 one employee wash hands for only 10 secs. CDI- Employee was educated on proper hand washing procedure.
2pts |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - 0pts- Observed packaged raw fish being stored above RTE butter in the low boy cooler. CDI- Employee changed order of items. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts- Observed sushi rice(60) and spring mix (50) all above 45F. CDI- PIC voluntarily discarded the items.
NOTE: PIC was given TPHC form for sushi rice. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf .5pts- Observed consumer advisory not containing disclosure statements.
VR will occur no later than 2/9/17 to ensure facility has the correct consumer advisory, including disclosure and reminder. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- Observed several squeeze bottles not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. 0pts- Observed beverage pitchers and tea station right next to handsink splash zone. PIC was informed to equip the sink with a splash guard or move beverage station. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT- 0.5pts- Observed Several wet wiping cloths being stored on prep surfaces after use. Ensure wiping cloths are placed in sanitizer after each use. Sanitizer should be at least 50ppm Cl or 150ppm QUAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. 0pts- Observed walk in cooler door in need of repair. Observed walk in functioning at 51F. PIC contacted repair man during inspection. EHS observed repair man fix issue during the inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT 0.5pts- Observed grease build up on sides of equipment on cook line. Also, door handles have food debris build up on them. Clean items as needed to reduce and prevent build up. |
|
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. 0pts- Observed dumpster doors open during inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 0pts- Observed floor grout in need of repair near cook line. Also observed FRP wall in prep area in need of repair. Baseboards throughout facility are detached and in need of replacement. |