| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink used to clean wiping cloths between table cleanings. CDI - PIC instructed employees to use sanitizer buckets for wiping cloths. -0- |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
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 shellstock tags not kept with shucked oysters today. Observed 90 day supply of oyster tags without last use date recorded on them. VR no later than 04/04/2019 to ensure tags stay with the shellstock until last use and last use date is being recorded. -1- |
|
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 uncovered spices on rolling cart at cook line between uses and uncovered sugar stored under edge of soiled shelf. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed large wash pans used for raw proteins not washed, rinsed and sanitized. Today, these large containers were only rinsed. CDI - PIC instructed dish employee to follow 3-step process of washing, rinsing and sanitizing to ensure proper cleaning of these oversized containers. -1.5- |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler farthest from back door cold holding TCS foods at 43-45F. VR no later than 04/04/2019 to ensure cold holding maintains TCS foods at or below 41F. -0- POINTS NOT DEDUCTED TODAY PER STATE MEMO. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
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 date marking procedure not being followed today. EHS observed sushi rolls that expired at 12:30P per procedure not voluntarily discarded by end times. Observed foods originally placed on time in walk in cooler. CDI - PIC and EHS filled out a more current TPHC form and PIC instructed food employees to change times when food refilled. Sushi rolls voluntarily discarded and newer procedure reflects current system in use. Have procedure available for all future inspections. Train staff on procedure. Foods previously placed on time voluntarily discarded. -2- REPEAT |
|
31
|
1
|
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 reach in cooler in kitchen used to cool cooked chicken and flip top being used to cool cooked fish balls. CDI - PIC educated to cool in cooling equipment. Fish balls moved to reach in freezer and chicken moved to walk in to cool. -1- REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 no label on spices at cook line and one sauce in hibachi station. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored with intact cans on tall rack near 3-comp sink. CDI - PIC designated low space near 3-comp for dented can storage. -0- |
|
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 wet nested drinking cups in beverage station and wet nested bowls for soup in kitchen. -1- REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed dents in storage containers and cold/hot holding metal pans. -0- |
|
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 buildup on the back of cooking equipment and on inside of dish machine. -.5- |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed spring loaded hose in use in dish pit connected to bib without backflow preventer installed. VR no later than 04/04/2019 to ensure backflow preventer installed.
Observed mussels thawing under running water with faucet below the flood plane-. CDI - PIC implemented using a container that restored the air gap between the nozzle and the water level. 1- |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster and lid open on grease rendering tank outside.
5-502.11 Frequency-Removal - C Clean waste areas often enough to prevent insect harborage. Observed grease buildup on ground near rendering tank outside. -0- |
|
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 water damaged ceiling tiles throughout facility and in rear dining room. -1- REPEAT |