| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF
Observed a child in the kitchen today. Person-in-charge is responsible for not allowing anyone in the kitchen that is not necessary to the operation. Child removed to correct. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed two open employee drinks(a canned drink and a cup drink with no lid) stored on the line today- employees discarded them to correct. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.15 Only wash hands in handwashing sink.-PF
Observed hibachi chef wash hands in the prep sink today. He moved to the designated handsink to correct.
Washed and sanitized prep sink to correct as well, |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw shrimp in the make table stored over cocktail sauce and orange peels. Shrimp cooked to correct.
3-302.11(A) Separate the different types of raw animal foods. -P
Observed scoop with raw chicken stored in the raw shrimp container- shrimp cooked to 165F or more.
Use separate tongs for each type of raw meat.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P
Observed washed onions uncovered in the cooler today- covered to correct. |
|
19
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed multiple foods on the buffet holding at <135F today. Taken to the kitchen to reheat- see chart. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed clams on the buffet stored at >45F today- discussed timing these.
Sent to cool down. |
|
21
|
0
|
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
Date seafood pasta sauce as it has milk in the ingredients.
Back dated today to correct. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed no time on lettuce or melons today. Back timed to correct. |
|
31
|
1
|
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
Observed baked chicken, potato shells, and mashed potatoes cooling at room temp. today. These may not cool at room temp. as this is a slow process. All of these items were moved to the walk in freezer today to correct.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
A new reach in cooler is in today but another freezer for cooling foods is really needed. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods.
Observed imitation crab thawing at room temp. today- moved to cooler to correct.
Discussed proper thawing methods during inspection again. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed most santiizer buckets on the floor today. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed multiple scoops with no handles stored in food, sauces, and seasonings today.
All discarded to correct.
Recommend provided ladles with the handle stored out of the product for employees to use. |
|
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.
Airdry pans before stacking them. Observed pans stacked wet today. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused.
Do not reuse chicken herb seasoning bags as these are not cleanable.
4-904.11 Display and handle single-use and single-service articles to prevent contamination.
Observed plastic wrap being carried by an employee's mouth today- plastic wrap discarded to correct. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build up around the hibachi grill today.
Clean between fryers- grease build up observed today. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
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.
Clean floors under equipment, especially on the make line. Clean the drink room floor.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Seal floor in drink room and seal concrete on floor at the dishmachine. |