| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC must demonstrate better control of processes in the food production of the facility. Multiple critical violations were observed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored above raw oysters served as ready to eat food. Beef item was removed
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed stored above ready to eat cut melons. Cooler was re-ordered with unwashed produce moved to the lower shelf.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw oysters stored above cooked oysters in a reach in cooler. Storage order was reversed such that RTE food was stored above the raw, observed raw fish product stored above ready to eat chicken in a reach in cooler, chicken was moved to the top of the cooler shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two tongs stored as clean while soiled with food debris. Items were removed for recleaning. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 cooked chicken product prepared the day before and cooled down not dated in the reach in cooler. If the intent is not to use the product the day it is prepared, a date sticker must be applied. EHS allowed backdate the item.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sweet and sour chicken dated the prior friday. Item had exceeded maximum storage time of 7 days, including the day of preparation allowed at 41F or below. Chicken was observed to be 43F, which allows 4 days of storage including day of preparation. Items were discarded voluntarily. Ob |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 cabbage used in grill line items kept on TPHC control marked with correct time but incorrect date, items were marked for the prior day. EHS allowed facility to re-mark the item with todays date, as facility had used the incorrect day dot. Facility also has rice on TPHC used for sushi. Facility had not marked the 4 hour time limit on the rice after it had reached less than 135F. Rice must be marked for TPHC once it cools to less than 135F, and mark must indicate a 4 hour disposal time. PIC stated that the rice is put out at the same time as the buffet items which are timed from 10:30am to 2:30PM. EHS allowed PIC to keep the rice and indicate a 2:30pm discard time on the rice container |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen, pre-cooked seafood items such as boiled clams, mussels and imitation crab meat thawing in a prep sink under no refrigeration or active cooling method. Facility must utilize active cooling methods such as running cold (less than 70F) water over the product and allowing water to drain, cooking the product, or thawing the items overnight in the walk in cooler. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the dry storage area. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of ready to eat foods such as cut onions and zucchini. |
|
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 sanitizer containers in the facility stored directly on the floor. Items were placed on nearby storage racks. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 one scooping in a container of peanuts stored with the handle inside the product. Observed a cutting board stored on the back of a handsink faucet while clean. |
|
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 wet stacked glassware.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting board stored behind a handsink faucet. Item removed and re-cleaned. |
|
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 facility using cardboard planks with aluminum foil folded/attached to the exterior of the cardboard. Planks were being used as a food contact surface. Items were discarded
4-502.11(A) Maintain utensils in good repair. Observed multiple food tongs with damaged plastic handles. Handles such were damaged such that they were non-smooth, durable or easily cleanable. Items were removed from service. Facility may remove the plastic to provide an easily cleanable surface. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and food residue accumulated on storage racks throughout facility and on gaskets of coolers 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 onion and cabbage debris present on the floor of the dry storage area. Observed slight black residue accumulation on walls in the dish machine area.
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 wall in the utensil storage hallway damaged and repaired with plastic wrap |