| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration - C. The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. Employees must consume and handle beverages in a sanitary manner. Observed two beverages were placed on cutting boards by staff when they came to work. CDI - removed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
k•2-301.14 When to Wash - P. Food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles including before putting on single use gloves to work with food. Observed food employees were not washing their hands including when coming to work before working with clean items or food in the kitchen, before putting gloves on and working with food, after going outside and then returning to work with clean utensils, equipment, or food, etc. CDI - employees were told to wash their hands and the front hand sink was made available for hand washing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF. Observed the front hand sink was out of paper towels.5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Hand sinks must be available for handwashing at all times and can not be used for storage. Observed a spray bottle and pen in the front hand sink. Hand sink was not being used as it had no paper towels and was completely dry along with the items in the hand sink. CDI - items removed, paper towels provided. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain food contact surfaces clean. Observed a few items with dried food debris. CDI - cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food at 45F. Observed chicken, beef, shrimp, cooked broccoli, eggs, etc at 46-57F. CDI - all discarded. The unit was cleaned and the temperature dropped to the proper range. Several items were discarded. RVR. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed a few items that weren't dated that needed to be like cooked product in the prep coolers. CDI. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control - P,PF. Facility uses time as a public health control to allow sushi rice to be out for 4 hours after which it must be discarded. Observed several containers of sushi rice from previous days held at room temperature which had not been discarded. CDI - discarded by staff. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF. Facility does not have a thin diameter probe thermometer. Return visit required. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Observed wet and dirty towels left on prep surfaces from the night before. Towels must be laundered daily and held in sanitizer between uses. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Air drying is required after cleaning and sanitizing and before using. Observed wet rice containers with the lids still on and an employee drying with a paper towel. |