| 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 open can of soda stored above food in walk-in and employee drinks stored on the same shelf as onions in mesh bags. CDI: Items removed and properly relocated. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee go from cutting par cooked chicken to blanched broccoli without washing hands/properly gloving - no points deducted because of immediate intervention and discussion by inspector; employee washed hands and donned gloves after intervention |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pan of raw shrimp sitting on sushi fish in walk-in. CDI: relocated properly |
|
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 Oserved stack of plastic containers, stored as clean, with broccoli on them. CDI: Items placed at pre-rinse for re-wash at dish machine
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P -Observed cook temp steak with probe without cleaning/sanitizing probe 1st. CDI: steak discarded
4-703.11(C) Completely immerse food contact surfaces into sanitizer for required time -P Observed cleaned equipment stacked above sanitizer solution in 3rd comp of 3-comp sink. CDI: Items re-washed, rinsed and submerged properly |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed final cook temp of chicken (which is initially par-cooked; see approved written process) <165F. CDI: chicken placed back on grill until temp>165F |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items (see temp chart) above 41 (shrimp left thawing for too long) CDI: shrimp was battered & cooked (out of temp approx. 30 minutes); cabbage placed in walk-in for cooling; salads at prowait station were placed on time as a public health control - bag of mix was taken out of walk-in at approx. 11:30 a.m. and preportioned, therefore discard time labeled for 3:30 p.m. Note: progressive actions taken by PIC to address walk-in and reach-in temperatures which were holding at or below 41F therefore point deduction not escalated.
Recommend all cooling (freshly cut cabbage and tuna) be cooled in walk-in after prep for quick cooling. |
|
21
|
0
|
Proper date marking and disposition |
No |
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 containers of blanched broccoli in walk-in without date labels. CDI: Items labeled properly. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts). Observed oils at grill not labeled. No points deducted because PIC is using a color-coded lid system to identify products; however, a chart must be displayed to identify these products further |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings to restrain hair from contacting exposed food, equipment, and utensils. Observed 1 employee w/ no hat, net or head covering. |