| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed failure of PIC to ensure sushi rice pH equipment in proper calibration, make correction of dishwasher handling of clean utensils with soiled hands, and properly assess cold hold temperatures to ensure cold hold equipement is in good working order. |
|
4
|
0
|
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 multiple employee beverages stored over food or food contact surfaces. CDI- removed |
|
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 dish washer handling soiled utensils and cleaned utensils interchangeably without washing hands. CDI-instruction provided, PIC corrected |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employee glove hand raw chicken , bathe and dredge and fry then continue to ready to eat food prep without washing hands. CDI- corrected through instruction |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple food contact surfaces stored as clean that had old debris on them. CDI- removed to re-clean |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in one small prep unit to be 53 F or warmer. CDI- placed on TPHC
VR for cold hold repair |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed facility pH meter off calibration by 0.1 and facility Variance approval calls for discard after 4 hours if pH below 4.2 and facility not discarding. ( EHS BELIEVES THIS TO BE ERROR VARIANCE COMMITTEE DID NOT PICK UP ON ) FACILITY NEEDS TO CLARIFY WITH VARIANCE COMMITTEE. |
|
36
|
0
|
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 a few fruit flies at bar area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed all foods in one small prep unit to be above 53 F. |