| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
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 date last shellstocked is used from container not recorded on tag. CDI dicussion with PIC. VERIFICATION REQUIRED. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed crispy noodles and peanuts in dry storage room not covered/protected. Observed several food items in walk-in cooler below 45F not covered/protected. CDI lid added to products.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed broccoli stored in delivery box. CDI broccoli placed in washable container. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer. CDI 3 compartment sink prepared. Technician contacted. VERIFICATION REQUIRED. |
|
15
|
1
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed facility not discarding serveral buffet items held on TPHC yesterday. Facility is saving items with the intentions of reserving. CDI products voluntarily discarded. |
|
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 noodles prepared yesterday above 45F. See temperature chart for temperature observations. CDI noodles voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed four containers of chicken and four containers of egg rolls in reach-in unit above 45F. PIC stated employee had pulled all items from temperature control earily in the morning. CDI cooler was turned down. Discussion with PIC that entire product should not be removed from temperature control when working with a product. Only remove amount of product necessary for preparation. Observed shrimp holding out of temperature control. CDI shrimp was rapidly cooked above 184F. Observed housemade garlic/soy sauces holding out of temperature control. See temperature chart for temperature observations. CDI sauces placed in smaller container and placed in walk-in freezer to rapidly cool. VERIFICATION REQUIRED. |
|
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 ready-to-eat items in walk-in cooler and sushi area not date marked. CDI items labeled. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several buckets of sanitizers not labeled. CDI buckets labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 cooling in plastic bus tubs tightly covered. CDI noodles prepared yesterday were voluntarily discarded. Noodles prepared this morning were divided in to seperate containers placed in walk-in freezer to rapidly cool. Observed chicken cooling out of temperature control. CDI chicken placed in walk-in freezer on sheet pans to rapidly cool. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed fish, clams and crab meat thawing out of temperature control. CDI crab placed under cold running water. Fish and clams placed in walk-in cooler. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout facility. Observed sanitizer at less than 50 ppm. CDI sanitizer refilled at proper concentration. |
|
42
|
0.50
|
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. Observed containers and cups stacked wet throughout facility. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
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 facility using cut plastic containers as scoops throughout facility. CDI scoops voluntarily discarded.
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed split gaskets on several reach-in units throughout facility. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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. Observed floor behind and under equipment collecting heavy food and grease debris.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in several areas of kitchen allowing food and standing water between tiles. |