| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC and kitchen manager are unable to comply with food code regulations and food safety handling measures. Knowledge of food safety code and food safety in general is needed. It was demonstrated during inspection that such knowledge was lacking. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed kitchen employees washing their hands in an active prep sink. Instructed employee to wash hands at handsink only, employees washed/rinsed/sanitized the prep sink.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employees washing hands without using soap at a prep sink. Insure that proper handwashing procedure is followed.
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee wash hands after handling raw chicken with multi use rubber gloves.. Employee did not remove gloves to wash hands. Instructed employee to remove gloves before washing hands, and to get new gloves after washing hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food that had been dumped in the rear handsink near the dish area. Use handsinks only for handwashing. CDI by PIC instructing employee to clean the sink. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee washing single use gloves after handling raw chicken. CDI by PIC instructing employee to remove gloves and rewash hands.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready to eat imitation crab stored under unwashed produce in the secondary walk in cooler. CDI by PIC rearranging the items.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw seafood stored over ready to eat items in the walk in cooler. CDI by PIC moving items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed items such as tongs and spoons stored as clean while still soiled with greasy food residue. Insure that employees thoroughly clean utensils. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a container of chicken in the prep area that was removed from frying. Chicken was cooked to a temperature of 135F. PIC stated that it will be later cooked to 165F for more crispiness. Instructed PIC that he was unable to do so, and that it should be cooked to 165F initially, and then properly cooled and then reheated. CDI by PIC fully cooking chicken to 165. PIC states that chicken will be fully cooked and cooled from now on. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items hot holding that were below 135F, refer to temperature chart. Items on the buffet table were discarded, items in the prep area were reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items out of temperature at the hibachi bar such as cold held rice, shrimp, chicken and steak. Observed shrimp and raw chicken that was waiting to be prepped in the kitchen area that were >45F. Insturcted PIC to not bring the entire containers of raw chicken and shrimp to the prep area and to use small batches of raw foods and then refill them when empty, so that the main batches are kept cold and the small batches are used quickly. Items at the hibachi bar and items in the prep area were all moved to the walk in units adjacent to them to cool down. |
|
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 multiple items such as cheese and dairy products, as well as cooked food that were not datemarked. Items had been held since yesterday morning. CDI by PIC datemarking most items, and discarding items such as cooked shellfish. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed bottle of tylenol in the dish was area stored over clean utensils, observed a bottle of prescription liquid medicine in the sushi area stored over food. Insure that all medications are kept together in a place that will not subject customer items to contamination. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 noodles and cooked chicken products being cooled while stored tightly compacted and wrapped in large bus tubs. Instructed and showed PIC that cooling items on the large, flat baking pans will cool items faster and more efficiently. CDI by PIC moving noodles and chicken to the baking pans to cool. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed frog legs that were thawing in wrapper while floating in non-draining, 80 degree water in a prep sink. Instructed PIC to thaw the items unwrapped in the walk in cooler. |
|
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. Label all squeeze bottles and small spice containers with their contents. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff employees prepping food at beginning of inspection wtihout hair restraints. Insure that when employees are preparing food that hair restraints are worn. |
|
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 wet wiping cloths in the kitchen and sushi/hibachi area stored out of sanitizer. CDI by PIC moving wipes to the buckets. |
|
42
|
0.50
|
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. Observed pans that were stored wet stacked. Walked PIC and dishwash employees through the procedure of pyramid stacking their dishes to properly dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting board in the kitchen. Replace or resurface.
4-501.11 Maintain equipment in good repair. Observed split gasket on the reach in near the 3 comp sink. Observed multiple broken pans/pan lids in the facility. Repair or replace items when they are damaged. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizing vat of the three comp sink murky and soiled with lettuce and other food debris. Clean the compartment before filling with sanitizer. |
|
47
|
1
|
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 dry storage racks, walk in racks, reach in racks, and gaskets in the facility soiled with residue. Observed air vent in the dry storage area soiled with heavy dust. A deep cleaning of all such surfaces is needed. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in the walk in freezer/cooler intermixed with customer items. |