| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Employee setting up area to cut uncooked cabbage. Operators Ye Qi and Qian Ju Li advised cabbage was going to be used to make slaw and for cooked cabbage CDI- verbal correction, operators advised that utensils and/ or gloved hands are required. Employee put on gloves. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Mold on interior ice chute large ice bin in the back prep area and at sushi bar area. Pans at cook line being used to put food in to be placed on the buffet with food debris in them. CDI- all cleaned. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Cooked chicken prepared previous night around 10pm per operator statement not at 45F. Large amounts of visible condenstation on the interiors of the lids of containers (2 containers). Time was 10:55am today when chicken was checked. CDI- operator voluntarily discarded chicken. Operator was advised of time frame for rapid cooling of TCS foods. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cut cabbage and re-hyrdrated noodles in containers at the prep line, two large pans of salad and pan of cut melons at buffet not under temperature control. CDI- Operator had all removed and replaced. Discussed options to maintain temperature control at the prep area and use of time as a method of control at the buffet area. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Discussed labeling of sushi rolls at buffet today. Operator, Ye Qi advised that rolls during lunch do not contain any raw fish, that raw fish is only used for dinner hours. Mr. Qi advised that they only have the sign posted indicating warning for consumption of raw/ undercooked foods, but usually don't label the rolls. CDI- verbal correction as to requirement and options for labeling of sushi rolls that contain raw fish. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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. Pan of fried sushi being cooled at room temperature, pans of fried chicken in walk in cooler tightly covered and stacked overnight (see item 18), containers of melons in reach in cooler tightly covered, pan of cooked shrimp and containers of lettuce being cooled in prep cooler. CDI- all methods corrected. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-601.11 Standards of Identity - C. Two of approximately fifteen canned items with labeling missing from can. Handwritten label provided on can. CDI- verbal correction; discussed options with operator. Operator was advised that canned items may not be stored with handwritten label. Both cans removed. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.14 Food Preparation - C; Protect food from contamination sources not specifically noted by code. Large tray of stuffed mushrooms on top of trash next to table where mushrooms being prepared. Raw chicken being marinated/ seasoned in warewashing room on the soiled side drain board of the dish machine. CDI- verbal correction, all items removed. Operator was advised that food may not be prepared in the warewashing room. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple stacks of metals pans at cook line and prep lines stacked together tightly while wet. CDI- verbal correction. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Some mold on corner area of wall in dish machine room. CDI- cleaning is needed. |