| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration - C. At least one person with managerial responsibilities shall have an ANSI certification and be on site during all hours of food preparation. Observed no one on site with ANSI certificate until 30 minutes after inspection started. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be separated based on final cook temperatures. Observed cooked noodles being stored below raw chicken on a prep. counter, beef stored above crab meat in walk in cooler, and raw ground chicken over cooked macaroni in walk in cooler. CDI by rearranging storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed grease buildup on inner surface of meat grinder. CDI by recleaning.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Quat sanitizer shall have a concentration between 200-400ppm. Observed quat sanitizer in 3 compartment sink at 0ppm with dishes soaking in it. CDI by refilling at proper concentration. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held hot shall be maintained at 135F or above. Observed one tray of chicken with ginger and onions on the buffet at 108F. CDI by reheating to 135F for hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be held at or below 45F. Observed wontons, rice, eggrolls, and sweet and sour chicken in the walk in cooler and out of temperature (see chart). CDI by discarding all foods. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Variance Requirement - PF. A food establishment shall receive a variance from the regulatory authority before using food additives or adding components such as vinegar or to render a food so that it is no longer potentially hazardous. Observed facility attempting to acidify their sushi rice using vinegar without proper documentation. Facility will use time as a public health control for their sushi rice until proper documentation can be completed and approved. Time template has been provided today. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C. Potentially hazardous foods shall be thawed under refrigeration or completely submerged under running water. Observed several boxes of meat stored at room temperature that PIC stated were thawing. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed several containers of food stored on the floor throughout the facility. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wiping cloths shall be used for no other purpose and stored in sanitizer buckets when not in use. Observed wiping cloths stored on countertops throughout facility and wet cloths being used to hold cutting boards in place. |