| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed PIC out of compliance of improper cooling methods on the past five inspections. Also observed facility using date marking system incorrectly throughout the facility. Verification Required within 10 days of inspection (2/1/19). EHS will verify PIC has corrected chronic violation concerning cooling methods and addressed date marking issues. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods and washed produce in the walk in cooler. CDI - PIC reorganized for proper storage order. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes throughout facility stored as clean with sticker residue. Ensure sticker residue is removed in cleaning process. Observed multiple dishes stored as clean in dish washing area with food debris. CDI - Dishes with sticker residue and food debris removed for rewash. REPEAT.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on metal shield inside of ice machine and on tea nozzles. Employee began to sanitize ice machine during inspection. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed crab rangoon dip holding below 135F in steam well on grill line. CDI - Crab dip was reheated to at least 165F. See temp chart. |
|
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 brown rice holding at 63F in prep unit (located in sushi area). PIC stated brown rice was made yesterday. CDI - PIC voluntarily discarded brown rice. REPEAT. NOTE: Point deduction stayed the same since EHS observed improvements concerning this violation.
Observed veggie burger mix in reach in unit and mackerel in sushi bar holding at 44F. CDI - No corrective action on veggie burger mix due to state's memo stating. Mackerel was vented to rapidly cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 container of BBQ in reach in cooler without date mark. PIC stated goat cheese was opened previous day.
Observed no date mark on opened container of goat cheese. PIC stated goat cheese was opened previous day. CDI - PIC allowed to date mark item.
Observed goat cheese in metal container in flip top dated for Thursday (1/31). Employee stated goat cheese was not from 1/31 and could not identify the correct date. CDI - Item voluntarily discarded.
Observed egg rolls with two date labels; one label stating it was prepped Thursday (1/31) and one label stating it was prepped Friday (2/1). PIC stated the egg rolls were actually pulled from larger batch Thursday (1/31). CDI - Allowed to remove incorrect label.
Observed two gallons of milk in reach in unit (located in prep area) without date mark. PIC stated both gallons were opened last night. CDI - Allowed to date mark. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed employee test pH of sushi rice using variance procedures. pH was recorded to be 4.3 during inspection. Corrective action (discard) stated in procedures was not followed by employee during inspection. CDI - Original container discarded. Replacement batch recorded at pH 4.0 |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 roasted peppers, tomatoes, sauteed onions, brown rice, and burger sushi roll cooling in closed containers under prep units. PIC relocated items to walk in for rapid cooling. REPEAT. A VR will occur no later than 2/10/19 to ensure corrective action is taken concerning this chronic violation. A RCP has been suggested to PIC to implement. If violation is noted again during a visit or inspection permit action will occur. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil bottle, spice containers, and sauce bottle at the sushi bar without identifying labels. Employee began labeling items. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 mother sauce stored on floor in freezer. PIC relocated item to be stored at least 6 inches above the floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths in sanitizer at 0 ppm QUAT. PIC
had employees change out buckets. Sanitizer was brought to 200 ppm QUAT. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes and containers wet stacked throughout the facility. |
|
47
|
0
|
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 grease build up on outside of equipment near server station. Increase cleaning frequency. |