| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 Demonstration - C2-102.12 Certified Food Protection Manager - CThe facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF. The people at the facility (PIC and food workers) did not have any knowledge of employee heath policy, nor did they posess any policy they could show me. I left a copy of the sample policy. PIC explained to employees. CDI. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P. Cooked and cooled food has 2 hours to go from 135F to 70F and an additional 4 hours to reach 45F. Observed a large bin of rice in the walk-in and two smaller containers in the prep cooler across from the cook line. Observed all had temperatures as high as 53F. According to the employees these were cooked the day before and put into the coolers with the lids on. The rice was also in too thick of a layer to cool. CDI - rice discarded by the PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food at 45F or lower. Observed the facility had a small prep cooler with salads (cut lettuce) at 54F. Two pans of ice were in the bottom of the cooler to keep it cold. CDI - these were moved to other refrigeration. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Facility does not have a date marking system in place. Observed no dates on items in the facility. Items requiring dating are any ready to eat foods that require temperature control. Items seen were rice, cooked shrimp, etc. Return visit required. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Time as a Public Health Control - P,PF. If time as a public health control is used for foods requiring temperature control, the facility must have a procedure that complies with the rules and have a way of keeping track of the tie. Observed the facility had no procedure and also the PIC said they did not have a way of keeping track but they knew it could only stay out for four hours. The procedure sheet for time was given to the facility with suggestions on how to comply. Return visit required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF. Label working containers of chemicals including sanitizer buckets. Observed an unlabeled sanitizer bucket. CDI. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Use approved methods to cool foods such as thin layers in thin pans under refrigeration or using ice. Observed 3 containers of rice that had been cooled in thick layers with the lids on. CDI - discarded. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices - PF. The facility did not have a thermometer. PIC said that it broke and was discarded. CDI- an employee went and bought a digital thermometer. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Store wet wiping cloths in sanitizer between uses. Observed wet cloths not stored in sanitizer in the sushi area, cook line, and prep areas. CDI - placed in sanitizer. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Capacity-Quantity and Availability - PF. Facility must have adequate hot water to meet the peak demands of the system. Observed hot water at the hand sinks and 3 compartment sinks at 93F. Facility must be able to provide 110F hot water for washing dishes and 100F hot water for washing hands. Return visit required. |