|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizing solution in the three compartment sink in use soaking various pots and pans, reading at 0ppm of sanitizer concentration. Vat was refilled and proper concentrations were observed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker debris present on various small plastic containers utilized in the sushi area. PIC had items discarded. All sticker debris must be removed during the wash/rinse portions of the wash/rinse/sanitize procedures, as such stickers are not able to be sanitized. |
|
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 fried chicken items left in large plastic containers to cool at 110F in the prep area. Items had been left out on a prep table for approximately 45min to an hour. EHS had PIC instruct employees to spread the items thinly on a sheet pan, and place the pan into the walk in freezer to rapidly cool. EHS observed these items at 54F at the 2 hour mark, and 42F at the 3.5 hour mark. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 raw shrimp and pre-prepped and cooled chicken in large bus tubs at the frying station. Facility was observed to be keeping these items out of refrigeration due to the high demand during service, and has a TPHC form filled out for the items, yet no time sticker for the discard time was observed. Items were observed to be 46-47F. EHS allowed items to be marked for discard within 3 hours to ensure that the 4 hour limit is observed. |
|
31
|
0.50
|
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 facility cooling fried chicken items in a large plastic bus tub kept out of any temperature controls. EHS demonstrated proper cooling techniques to PIC by having items spread thinly on a sheet pan and placed into the walk in cooler, where proper cooling time/temperature restrictions were met due to EHS intervention. |
|
37
|
0
|
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 employee food items and belongings stored on top of various boxed restaurant items in the dry storage area and a reach in cooler. Employee items were rearranged and placed into an orderly area. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous plastic and metal containers wet nested in the clean dish storage areas. Facilty lacks adequate drying space for these dishes due to layout and availability of surfaces on which to do so. |
|
53
|
0.50
|
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 very slight damage to base boards, walls, and floor tiles in the kitchen and prep areas. Facility has made efforts to repair these items. |
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