| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee cup with lid and straw in place stored on prep table with plastic wrap for raw cut meat. CDI - PIC moved cup to low shelf for storage. -1- |
|
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 wait staff bringing soiled dishes to dish pit and then resume waiting on tables and filling drinks without handwashing. CDI - PIC advised of the issue and wait staff re-trained. Hands washed. -2- |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over RTE parsley in walk in cooler. CDI - PIC rearranged storage order. -1.5- REPEAT |
|
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 Observed cooked beef in walk in cooler at 80F after cooling overnight. Product has not been removed from cold holding. CDI - PIC voluntarily discarded and EHS advised PIC about using thin metal sheet pans to help cool faster. -1.5- |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 cooked rice in small table top unit described as only available during lunch rush from 12-2P and then consumed by staff or thrown away if there are leftovers. EHS asked if this is a TPHC procedure. PIC declared this a TPHC procedure. VR no later than 09/09/2021 to ensure TPHC procedure available for this rice. -1- |
|
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 Observed seafood soft tofu soup on menu available with a raw or undercooked egg not identified with existing red asterisk associated with the consumer advisory. VR no later than 09/09/2021 to ensure consumer advisory on seafood soft tofu soup. -.5- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 deep portion of cooked beef cooled overnight still above 41F this afternoon and cooked pork prepared today and left at ambient air temperature to cool in a deep portion at a rate of .17 degrees per minute. CDI - PIC voluntarily discarded bee and moved pork to metal pan and food at 29F. -1- |
|
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. Observed unlabeled sauces at cook line out of original packaging without label on working containers such as soy sauce, pastes and other foods. -0- |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live rodent on glue trap in kitchen. PIC stated there was an issue with the seal on the back door and pest control company brought in to provide service last week. CDI - Rodent discarded. -1- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C Display unwrapped eating utensils in a manner to prevent contamination and with handles facing up. Observed exposed silverware in kitchen area with handles facing down. -0- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use trays stored directly on floor in employee area used for food service to customers. Keep these items at least 6 inches off floor. -.5- |
|
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 buildup on exhaust fan cover, outsides of cooking equipment and on shelving in kitchen. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 Surface Characteristics-Indoor Areas - C Floors walls and ceilings shall be non-absorbent in required areas. Observed acoustic ceiling tiles throughout kitchen, over ice machine and in restrooms. -0- |