| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-202.12 (C) Handwashing Sinks, Installation Slow closing or metering faucets shall operated for a minimum of 15 seconds without re-activation. Observed metering faucet in men’s restroom staying on for less than 10 seconds before turning off. -0- |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed two containers of raw pork stored over one container of raw shrimp in sushi prep cooler. CDI - PIC reversed storage order. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on serving utensils for buffet service, cutting boards and other equipment either freshly washed or stored as clean on shelf. CDI - PIC cleaned these. -1.5- |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P Observed mac and cheese cooled overnight at 43F. CDI - PIC voluntarily discarded. -3- |
|
22
|
1
|
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 TPHC foods in sushi station out of temperature without time stamp present per TPHC procedures at 9:40A. CDI - PIC placed time stamps on foods. -1- REPEAT Points not escalated today as this was the only instance of TPHC out of control. |
|
31
|
1
|
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 Mac and cheese covered in deep bus tub cooling in walk in cooler overnight still above 41F during inspection. CDI - PIC voluntarily discarded. REPEAT |
|
33
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed raw salmon cooling in standing water at 65F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oils stored directly on floor under wok stove. -1- REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
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 shelving over prep sinks. Points not escalated today as the conditions was better than last inspection. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin in women’s restroom. -0- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 heavy buildup on walls in dry storage areas. |