| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Food employees shall clean their hands in a hand washing sink and may not clean in sink used for food preparation. (2-301.15) Observed employee rinse hands off in prep sink. CDI-through education.Food employees shall wash their hands and exposed portions of arms before engaing in food preparation and after engaging in activities that contaminate hands. (2-301.14) Observed employee handle a cell phone and return to cutting mushrooms with bare hands without washing hands. CDI-through education. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Food employees may not contact exposed, ready to eat food with their bare hands. (3-301.11) Observed employee cutting cucumbers used for sushi with bare hands. CDI-food discarded, instructed employee to wash hands before donning gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Food shall be protected from contamination. (3-302.11) Observed raw shrimp stored over cooked rice and produce in walk in cooler. Also observed buckets of sauce stored on floor of walk in cooler. CDI-items moved. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on ice machine. CDI-cleaning started. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Store TCS food hot at 135F or above. (3-501.16) Observed cooked chicken and eggrolls stored below 135F. CDI-eggrolls discarded and chicken reheated to 165F. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Properly label items using TPHC (time as a public health control). (3-501.19) Observed pre-rolled sushi in cooler containing rice using TPHC. If using rice on TPHC, all items containing the rice must be marked with time and discarded after 4 hours. CDI-item labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods. (3-501.15) Observed rice cooling on counter at room temperature. Active cooling must take place to ensure product is cooled quickly. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Properly store wet wiping cloths in sanitizer. (3-304.14) Observed wet rags stored out of sanitizer throughout kitchen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry utensils. (4-901.11) Observed employee using rag to dry off utensils. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Designate an area for employee belongings to prevent contamination. (6-403.11) Observed employee items like uncovered drink, bottle of Aleve etc. stored over prep sink. Also observed cell phone stored on prep surface. |