| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on top of prep area and on dish cart adjacent to clean dishes. Neither drink was covered. CDI: Drinks relocated. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed employees washing hands in dish and dump sink. CDI: Employees corrected and rewashed hands. |
|
7
|
1.50
|
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 Observed employee handle and prepare mussels to be eaten with bare hands. CDI: food discarded, employee directed to wash hands and don gloves. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 comp sink at 100ppm quat. CDI: sanitizer drained and refilled at proper concentration. |
|
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 Observed general tsos chicken cooked 12/29 holding above 45F. All other items in cooler 45F and below. CDI: Product discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on the buffet bar not held on time holding below 135F. CDI: Items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all foods in 3 door prep unit holding at above 45F. All food had been put in the cooler within 1.5 hours. CDI: Food was moved to WIC to cool down. Observed garlic in oil and crab holding in prep table unit at frying station above 45F. CDI: Crab discarded, garlic moved to cooler to cool down. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
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 Some foods being held on time with no written procedures. VERIFICATION REQUIRED. Observed sushi rice held on time that exceeded the 4 hour window. Observed sushi with no time marked. CDI: PIC allowed to mark as she was sure of the time it was put out. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed ibuprofren stored on prep area shelf at sushi bar. CDI: medication relocated. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 foods cooling in kitchen at room temperature. Observed foods tightly packed in deep plastic containers with cover cooling. Observed containers of food cooling that were tightly wrapped. CDI: Foods moved to cooler and spread out into shallow amounts and uncovered for cooling. |
|
35
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and unidentifiable dry goods not labelled throughout facility. CDI: Products labelled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed bottoms of containers touching RTE food. Container bottoms were not clean. CDI: All food touching container bottoms discarded and remaining items given lids before stacking.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of margarine stored on the floor in dry storage. CDI: Items moved to shelving. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers and cups wet nested. CDI: Items separated and pyramid stacked. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on 3 door prep cooler. Observed 3 door prep cooler holding temperature at 55F. CDI: all items moved to WIC and "Do Not Use" sign placed on refrigerator. Maintenance called during inspection. After one hour, cooler fixed on site and holding at 42F.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed numrous cracked and damaged containers used to store food. CDI: damaged items discarded. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. Observed damage to floors, walls and ceilings in bathroom. PIC stated that it is due for remodeling. |