| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees on cook line fail to wash hands prior to donning gloves. CDI: Discussion with PIC that employees need to wash hands and then don gloves. Employees washed hands and donned new gloves. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags being saved and in order, however some were missing completion dates. CDI: Discussion with PIC about writing completion dates on tags. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Car 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cardboard from a box covering and in direct contact with stuffed crabs. CDI: Cardboard discarded. Observed peppers and onions in double stacked containers in prep unit with no barrier between the bottom of the first container and the second layer of food. CDI: First container taken to WIC |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice noodles being held at room temperature in kitchen. CDI: Noodles moved to WIC. Observed shredded cheese used for pizzas being held on a shelf in the kitchen. CDI: cheese moved to reach in cooler. |
|
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 Observed cooked shrimp cooling in produce cooler in deep container with plastic cover. CDI: Container vented. Observed cut cabbage in container with plastic cover over 45F. CDI: Produce vented. REPEAT VIOLATION |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor in sushi area. CDI: Bucket placed on top of a soda crate. |
|
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 cups wet stacked after washing. REPEAT VIOLATION |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed large wok with glue on seam as a repair. PIC stated that she did not know what type of glue it was, just that it was multi purpose. CDI: Wok discarded as glue may not have been food grade.
4-501.11 Maintain equipment in good repair. Observed 3-comp sink in need of recaulking. Observed chest freezer with damaged gasket and lid. Observed damaged gasket on reach in cooler at sushi area. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.14 Clean the compartments of sinks, warewashing machines, and other receptacles used for washing and rinsing equipment throughout the day at a frequency necessary to prevent recontamination of equipment and utensils. Observed "clean" side of drainboard in dish machine area with food and debris while clean dishes were being placed on it. CDI: All clean items removed, drainboard cleaned and dishes rewashed. |