| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed facility staff not date marking, time marking TPHC, bare hand contacting ready to eat foods and not washing hands when necessary. PIC failed to oversee these tasks and make corrections. CDI- instruction provided MORE PIC OVERSIGHT NEEDED |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after activities that contaminate them.-P2-301.15 Only wash hands in handwashing sink.-PF 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 multiple food employees failing to wash hands between glove changes, after handling soiled utensils and after handling raw proteins and then handling ready to eat foods. CDI- instruction provided to and by PIC |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed cook bare hand contact fresh cooked chicken and multiple ready to eat foods in top of prep unit. CDI- CDI- reheated above 165 F |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink at wait station not in use with no soap and employee beverage and clothes in sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine not sanitizinig, 0 ppm chlorine. CDI- repaired onsite |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 multiple cooked TCS foods prepared onsite and in freezer not date marked. CDI- date marked |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility failed again to time mark its sushi rice which is on TPHC. IF FACILITY CANNOT GET TPHC RIGHT THEY WILL NEED TO OBTAIN AVARIANCE FOR THEIR SUSHI RICE FROM THE STATE |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf Facility continues to fail to protect sushi rice using TPHC. On a recent unrelated visit conducted before facility opened to public, sushi rice from the previous day was observed. It was discarded. FACILITY MUST GET TPHC RIGHT OR OBTAIN A VARIANCE FROM STATE FOR THEIR SUSHI RICE. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf SEE 27 |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping towel stored on cutting board. |