| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 at ware washing going from dirty to clean. CDI Employee directed to wash hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees placing gloves on upon entrance food establishment. CDI Food employees directed to dispose of gloves and wash hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs in walk in cooler being stored above cooked pasta. CDI Raw eggs were moved to bottom shelf. |
|
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 Observed plates, bowls, equipment and utensils with food debris on it deemed as clean. CDI Items returned to ware washing.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed significant food debris in microwave. Make sure to clean every 24 hours. |
|
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 45F. -P Observed pasta in walk in cooler cooling; please see chart above. Based on cooling calculation pasta would not have hit cooling parameters. CDI Pasta was moved from deep plastic tubs to speed rack for rapid cool down. REPEAT |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Upon entry to food establishment observed rice "cold holding" on counter at 62 degrees. CDI Rice was taken to walk in cooler for rapid cool down. |
|
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 two containers of pasta, one container of rice and one container of chicken cooling in walk in cooler tightly covered with plastic and stacked on top of each other. Observed salad in reach in unit tightly covered and stacked on trays on top of each reading above 45 degrees. CDI Pasta, chicken and rice was spread out on sheet pans to achieve cooling. Salads were removed from reach in unit; pulled plastic off and spread on speed rack for rapid cool down. REPEAT. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Approved thawing methods are in a refrigeration, under running water (water temps less than 70 degrees), part of the cooking process, or for a period of time that dose not allow the thaw portions to be raised above 41 degrees. Upon entrance to food establishment , observed tubs of chicken on counters thawing at 52-54 degrees. CDI Chicken was cooked; reaching above 165 cook temperatures. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Did not observe a thin probe thermometer. VERIFICATION REQUIRED. |
|
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 oil containers and aqueous solutions not labeled. Make sure to label all working containers of food/food ingredients to prevent contamination. |
|
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 food employees wearing watches and bracelets. Make sure food employees do not wear anything but a plain wedding band to facilitate hand washing. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on food preparation counters. Once wet, towels need to be placed in a sanitizer solution or laundered.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed chlorine sanitizer bucket at bar on the floor. Make sure to keep off the floor. |
|
41
|
0
|
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 single service soup containers being used in non-tcs foods such as rice, flour etc. Make sure to use utensils with handles so product will not be contaminated. CDI Containrs removed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cups and equipment. Make sure to allow air drying to occur so sanitizer will work properly. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split and cracked gaskets throughout food establishment; at sushi reach in units, bar cooler, reach in units, and flip top units. Observed rusting shelves throughout. Make sure to keep in good repair. REPEAT |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing equipment, baseboards etc shall be cleaned before use, as often as needed to avoid contamination of equipment/utensils and every 24 hours. Observed on clean drain boards food debris, employee drinks etc. Observed in ware washing maching build-up inside and on spray arms. Make sure to keep clean. |
|
52
|
0
|
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 doors open to refuse area. Make sure to keep closed.
*Shared facility, will contact other food establishments within next visit regarding this.* |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 splatter on walls in kitchen near dry storage, hand sinks and ware washing. Make sure to keep clean. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Lights shall be at least 50 foot candles at areas where food employees are working with food and utensils. Observed three lights out in main kitchen, 4 lights out under hood and dim at sushi preparation area. |