| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple food employees donn gloves without washing hands. CDI- instruction provided |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tuna thawing in hand sink. CDI- removed |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pink slime line on bottom of baffle in ice machine. VR |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed seared tuna in cold holding. PIC stated they will reheat upon customer request. THIS CONSTITUTES NON-CONTINUOUS COOKING. YOU MAY NOT REHEAT UNLESS SEARING TO SERVICE IS UNDER 4 HOURS OR YOU GET APPROVED NON0CONTINUOUS COOKING APPLICATION FROM MCHD |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked eel in toaster at 128 F, tempura shrimp on plate at 126 F and cut leafy greens on prep table at 62 F. CDI- placed on TPHC or cooled |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed seared tuna from yesterday, cooked eel, tempura shrimp, white fish, and imitation crab not date marked. CDI- date marked |
|
22
|
1
|
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 facility protects sushi rice using TPHC because they do not have a variance. Observed no time labeling on sushi rice. CDI- discarded |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed slicer stored in bucket with spray bottles of cleaning solution. CDI-removed |
|
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 seared tuna cooling covered in bottom of prep unit. CDi- removed to flash cool in walk in cooler, Observed more TCS foods cooling covered in walk in cooler. CDI- uncovered |
|
35
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
Yes |
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 containers of dried powders or grains not labeled. CDI- labeled
3-601.12 Foods must be Honestly Presented. Observed facility still selling escolar as White Tuna on menu. Observed escolar present with invoice but not on menu. VR
FACILITY MUST STOP SELLING ESCOLAR AS WHITE TUNA UNTIL MENUS ARE CHANGED. FACILITY MUST CHANGE MENUS TO INCLUDE ESCOLAR IF THEY INTEND TO CONTINUE TO SELL. 10 DAY FOLLOW UP |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 seweed stored on hand sink. CDi- removed |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 multiple handless scoops stored in food. CDI- instruction provided |
|
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 rice cooker handles are duck tape. Replace with proper handles |