| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P. Observed line employee handle raw chicken, remove gloves, don new gloves and handle ready to eat food with no associated hand washing. CDI - EHS directed employee to wash hands. Hands washed. When changing tasks from raw to ready to eat wash hands before donning clean gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed equipment pushed in front of back prep area hand sink blocking access. CDI - PIC removed equipment. Re-locate equipment so that hand sinks are accessible for use at all times. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Observed line employee repeatedly wiping gloves on soiled wet wiping cloths and handling ready to eat food at salad prep area. CDI - PIC directed employee to remove gloves and wash hands and don clean gloves. Hands washed and gloves changed. Do not wipe gloved hands on soiled cloths. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried multi day food residue on blade and guard of slicer. CDI - PIC removed to dish for cleaning. REPEAT
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink organic buildup on interior surfaces and/or drop plates of both ice machines. Clean frequently to prevent buildup. REPEAT |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. Observed house made crab cakes made with raw egg formed, cooked and plated with final internal cooking temperature of 103f. Crab cakes are not designated with asterisk to include them in the consumer advisory. CDI - discarded. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 cooling ribs and turkey breasts cooling at a rate to not meet 70f within 2 hours. CDI - PIC spread both items onto sheet pans and placed into freezer to quickly chill. Both items observed below 70f and cooling a proper rate after correction made. When cooling cooked foods, cool from 135 - 70 within 2 hours and then finish to 41f or lower within a total of 6 hours. REPEAT |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pans of mashed potatoes holding in heated cabinet at line and cooked spinach holding in well at line less than 135f. CDI - PIC discarded. Maintain TCS foods at 135f or higher when hot holding. REPEAT |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two line area cold drawer units holding TCS foods higher than 41f. Drawers beside sushi station with ambient air temp of 40f holding bean sprouts at 44f, fish at 49f, and raw beef at 47f. TCS foods placed into unit prior to today and above 41f discarded. Ice bags applied to other items to maintain 41f or lower until unit has been repaired.
Drawers at front prep line with ambient air temp of 46f holding rice at 44f, blanched vegetables at 44f, cooked eggs at 47f, spinach dip at 48f and more. All TCS foods placed into unit prior to today discarded. Other TCS items relocated to alternate cooler. Do not use the cooler to store TCS foods until is has been repaired and verified to be holding foods at 41f or lower.
Verification visit required within 10 days to ensure repair and proper cold holding temperatures of both line coolers. REPEAT |
|
31
|
0.50
|
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 multiple TCS foods including cut cabbage, open canned beans, cut tomatoes, etc. placed directly into service units while still in cooling process. CDI - PIC removed to walk in cooler/freezer to quickly chill to 41f before placing back into service units. Observed cooked chicken wrapped tightly into portions and stacked tightly in pans in service units while cooling. CDI - PIC spread onto pan in walk in cooler/freezer to quickly cool to 41f. Observed cooked ribs and cooked turkey breast stacked/piled on top of one another while cooling. CDI - PIC spread onto pans in walk in cooler/freezer to quickly cool to 41f. REPEAT
When cooling food, use methods that allow the food to quickly cool to 41f or lower. Do not place food into service unit until cooled. Do not wrap and stack cooling food items. Do not stack hot proteins together in pans for cooling. |
|
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 multiple working containers of sauces and oils at line area with no identification. Label all working containers of foods that are not easily identifiable. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies and house flies in back area. Contact PCO for service.
6-202.13 Properly locate mechanical insect control devices. Observed fly light plugged in and operating sitting on prep surface immediately adjacent to mixer and clean food containers. Relocate fly light away from food and food contact items.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed “garage door” style rolling door open with no insect prevention. Door does not have fly fan or screening present and opens onto patio which is not screened. Do not allow roll top door to remain open with no pest prevention. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pan of raw turkeys stored on floor of walk in cooler and container of soy sauce stored directly on floor in dry storage area. Store food at least 6 inches off of floor to prevent contamination. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wet wiping cloths laying on equipment surfaces throughout line area. Observed sanitizer buckets in back prep area and at sushi prep area with 0 ppm quat concentration. Use test strips to check sanitizer concentration often and store soiled wiping cloths in sanitizer between uses or remove them to soiled linen receptacle. REPEAT |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice cream scoop stored in standing water in dipper well at line. Dipper well is operational and needs to be turned on so that the water flows. Grill utensils stored in hot water at 119f. Store in use utensils in water that is at least 135f. REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed numerous clean small wares stored in unclean containers at clean dish area. Clean the containers used to hold clean utensils to prevent contamination. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue present on multiple food containers stored as clean in dish area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed personal employee bag stored on shelf adjacent to food prep items in back area and employee food stored mixed with restaurant items in bar cooler. Designate a separate area away from food and food contact surfaces for employees to store food and personal items. |