| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
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 a dishwashing employee touch dirty dishes and attempt to handle clean dishes without changing gloves and washing hands. Observed another cookline employee return to the line from dumping out the trash and grab new gloves to continue working on the cookline. CDI by stopping both employees and re-directing to wash hands and education provided. |
|
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 the cookline handsink being used as a dump sink for ice. CDI by cleaning onsite. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no paperwork available for hamachi yellowtail fish served undercooked. Wrapping states aquacultured but information must also be provided to indicate the fish are pellet fed. No information regarding this section of the code or an indication on the time and temperature that the product was frozen for parasite destruction. CDI- facility to discontinue undercooking until info can be provided. VR- provide documentation within 10 days. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked (not meeting 165F) chicken wings inside the walk in cooler. VR- provide approved procedures within 10 days or dispose of product and discontinue process. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items such as garlic mayo at 51F, in house made ranch at 50F and in house made caesar dressing at 51F inside the 2 door back prep area cooler. Several other products measured above 45F. Prep cooler internal thermometer was unavailable. Digital thermometer indicated a defrost cycle. Items that were recently stocked inside the unit were moved to another cooler. Caesar dressing was voluntarily disposed of due to an unknown storage time inside the unit on an unknown defrost cycle. PIC stated the unit is due for maintenance tomorrow. All TCS products were moved into the walk in cooler until scheduled maintenance. Unit may be on an extended defrost cycle. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed coconut curry made with cooked onion and coconut milk stored from 10/29 (12 day hold time), CDI by voluntary disposal. |
|
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 a few flies present in the facility. |
|
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 one bucket stored on the floor of the back prep 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. Replace any gouged cutting boards and torn gasket on the 2 door expo cooler on the cookline. Facility to have the back area prep cooler checked for repair. |