| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF- Observed no PIC present during the start of the inspection. CDI- The PIC arrived at the end of the inspection. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed cut lettuce at 38F in the walk in cooler and uncovered. Facility had all other TCS foods below 45F covered. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P- Observed tofu at 88F and prepared at 12:00PM according to an employee. EHS observed the tofu at 71F at 2:00. The first cooling parameter was not met. CDI- An employee voluntarily discarded the item. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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- REPEAT- Observed sushi rice on time without it being clearly marked with a begin and end time. CDI- An employee voluntarily discarded the item. |
|
31
|
1
|
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 cooked tofu not meeting the first cooling parameter. The item was tightly covered and in a deep container. Also observed salads in a reach in cooler tightly covered in a reach in service cooler at 49F. The employee stated the items were prepared three hours ago from pre-chilled ingredients. CDI- The tofu was voluntarily discarded and the salads were uncovered and placed in the walk in to quickly cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed the back door open during the start of the inspection. Door closed by EHS. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed all portable cutting boards in need of replacing do to deep cuts and grooves. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed food debris and grease build up on equipment. Grease build up was noted on fryer and cookline equipment. Also observed handles of equipment in need of cleaning do to food residue build up. Also observed the inside of the low boy with food debris build up and in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed hard to reach areas in need of cleaning do to food debris build up. Hard to reach areas are located behind and underneath equipment.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- Observed minor wall damage near kitchen door entrance and back door entrance. Also observed floor damage near the back door. |