| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf / 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels or soap at handsink near sushi area. CDI - Placed after requested. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - 0pts - Observed some boxes of produce stored over ready to eat foods in walk in cooler. CDI - To be moved |
|
14
|
0
|
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 - 0 pts - Observed soiled can opener and one blade. NSF can opener needed. CDI - Sent to be rewashed. |
|
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 - A large pan of noodles prepared on 9/14 read 53F at center point. CDI - Item voluntarily discarded. |
|
21
|
1.50
|
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 items in walk in cooler not properly dated. CDI - dated
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 product on the line (mushrooms, onions, pimento cheese) all dated for 9/9 which was incorrect. Observed dating to be scattered among different log books and dating on the item it self. Per the food code dating shall be consist. A consist system of whether it is in the log book or labeled on the product shall be in place to ensure compliance at all times. Things such as deli meats and chef case shall be monitored closely for dating. |
|
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 no time noted for eggs, yogurt, and melons. Observed no procedures in place for TPHC. CDI- Procedures produced during inspection and items discarded. |
|
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 - Noodles and items taken out for breakfast case and chef case were not cooled properly. CDI - Noodles discarded other items vented or blast chilled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. / 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed sanitizer buckets with oily film and at lower concentrations (50-100ppm). Ensure that sanitizer is being properly monitored at all times. |
|
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. - Repeat - Cleaning needed in sandwich case, along gaskets, shelving in walk in cooler, and dry storage shelving. |