| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee prep raw sausages and use same gloved hands to touch in use utensils in different prep stations without hand washing and glove changing in between. CDI- employee was notified and hands were washed. 0 points. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above cake frosting in the walk in cooler. Milk jugs were stored in direct contact with the floor. CDI- eggs were removed during the inspection and milk jugs were uplifted.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use gloved hands to prep raw sausages and then proceeded to engage in other activities such as touching in use utensils without changing gloves and washing hands first. CDI-gloves were changed and hands were washed. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sushi one door reach in contained lettuce that was 51 degrees, cut tomatoes located in the pizza prep area were cold holding above 45 degrees also. Food items were moved to walk in cooler and blast chiller to cool. VR will return to check the compliance of the damaged sushi 1 door reach in. -1.5 points. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 and ham stored in the cold hold flip top unit near deli area were not dated. Facility does good overall with date marking. Ensure that foods on the make line that are stored overnight contain date labels as well. CDI- products were date marked during the inspection. -1.5 points. REPEAT |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority. -Pf Facility uses a variance for their sushi rice to be held at extended times.(day 1-day 2). EHS was unable to locate the state letter needed to approve this process. Stop holding sushi at times longer than 4 hours until state variance is provided. -.5 points. VR- will return to check compliance on this matter. |
|
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 Facility was cooling foods inside of damaged refrigeration. Lettuce was cooling inside of dense containers. CDI- food products were moved and placed in shallow containers for better cooling methods. -.5 points. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed sushi prep employee wearing a watch. 0 points. |
|
39
|
0.50
|
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. Quat Sanitizer bucket located in back prep area along cook line was weak when checked. Sanitizer bucket was changed as needed. 0.5 points. |
|
41
|
0.50
|
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 in use utensils being stored in water that was 70 degrees. -.5 points. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Refrigeration in the sushi prep area contained an ambient air temp of 50 degrees. Tcs foods that were cooling in this unit and cold holding were moved to walk in cooler. Refrain from using this unit until servicing is done. Repair damaged gaskets in cold hold units throughout. 0 points. |
|
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. Cleaning is needed on the interior of cold hold case in the deli area and along the interior of refrigeration in the prep area. -.5 points. |