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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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
2-301.14 Wash hands after activities that contaminate them. -P
Employee observed placing hair net then proceeding to touch clean equipment in the kitchen without first washing hands. Observed few employees not washing hands long enough and using bare hands to turn off faucet. Repeat. CDI. Instructed employees to rewash hands. Employees rewashed hands correctly. Informed the PIC to retrain staff on handwash procedures to obtain future compliance. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed lo mien cooling from 76F at 1:54pm to 74F at 2:27pm achieving a cooling rate of .06F/min (need .54F/min to effectively meet parameter). Observed chopped lettuce for salad cooling from 76F at 1:55pm to 75F at 2:27pm achieving a cooling rate of 0.03F (need .12F/min to effectively meet parameter). CDI. As there was still time to save product as it was made recently, the PIC had food employee split the portions of product and place back in walk in cooler uncovered to meet parameter. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shrimp (44F), chicken (53F), pork (43F), and lo mien (44F) above 41F in the grill prep cooler. Observed salmon in the sushi reach in prep at 45F. CDI. All TCS foods in the grill prep cooler out of temperature were placed on ice baths, as high volume lunch period affected temperatures in cooler (ambient cooler temperature 41F). The salmon was voluntarily discarded by the PIC. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 tempura shrimp and container of sushi rice in back of kitchen not properly kept on time. CDI. PIC placed correct time sticker on both batches of food. Observed smelt roe with time label at the sushi prep area that was not written on TPHC procedures form. Re-created the TPHC form with the PIC to include smelt roe on list. Repeat; full points. |
|
31
|
0.50
|
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 chopped lettuce cooling in the walk in cooler in large 5 gallon bucket tightly covered. Observed lo mien noodles in walk in cooler cooling in deep plastic container. CDI. Explained cooling methods to the PIC. PIC had food employee split food into smaller uncovered portions and place back in the walk in cooler to effectively cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
COMMENT: Observed cutting boards in need of resurfacing in the future due to heavy use. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
COMMENT: Observed debris on FRP walls throughout back dish washing/prep room. |
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