| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 one employee beverage stored improperly on prep surface. CDI beverage voluntarily discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 Observed employee wash hands and turn off faucet with bare hands. CDI PIC instructed employees on properly hand washing procedures.
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 servers removing soiled dishes from customers tables and not washing hands before preparing customer plates. CDI employees washed hands. |
|
14
|
1.50
|
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 food debris collecting on several pans stored as clean. CDI containers taken to dish area to be properly washed, rinsed and sanitized.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed clean dishes stored under chicken improperly thawing. CDI pans taken to dish area to be properly washed, rinsed and sanitized.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black debris on inside surfaces. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS all throughout prep line above 45F. See temperature chart for temperature observations. CDI PIC stated items were recently placed on prep line. Items placed on ice bath to rapidly cool. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 sushi rice holding out of temperature control without label to verify time product was removed from temperature control. CDI sushi rice properly labeled. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 tomatoes cooling on prep line. Observed several items cooling tightly covered in bulk containers; chicken mix, spring mix, tuna mix. CDI chicken and spring mix separated on sheet pans to rapidly cool. Tuna uncovered to rapidly cool. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken thawing out of temperature control. CDI chicken placed in walk-in cooler to hold until employee is ready to prepare. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer containers stored directly on floor in kitchen. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 in-use utensils in sushi area stored in soiled water. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet throughout kitchen area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in cooler door in disrepair. Observed condensation collecting in several reach in coolers. |