| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed issues with hand washing, bare hand contact, employees not properly sanitizing and cleaning equipement/utensils. Food establishment lacks control. Need to have a PIC in place that will control risk factors and food safety. Food establishment has a food employee that isn't able to comprehend hand washing procedure. This food employee is responsible for handling clean/dirty equipment and some food preparation. Due to food establishment not willing to correct issue or train food employee regarding hand washing; points are deducted. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves without washing hands after completing task. CDI Food employee directed to wash hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching face while wearing gloves and move to ware washing. CDI Food employee directed to remove gloves and wash hands.
Observed food employee preparing sushi rolls then go to walk in cooler to grab additional food ingredients while wearing gloves then go back to sushi station to continue making rolls. CDI Food employee stopped and directed to remove gloves and wash hands.
Observed food employee placing hat on while wearing glove doing food preparation. CDI Food employee stopped and directed to wash hands.
Observed dish washer going from dirty to clean without washing hands. Observed dish washer going from ware washing to handling cooked rice (to rinse). No corrective action, PIC stated that food employee wouldn't comprehend what needs to occur please see 1. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Upon entrance observed food employee cutting mushrooms with bare hand. Mushrooms were to be cut for service; lunch and dinner to be stored. CDI PIC discarded mushrooms. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI PIC provided paper towels. |
|
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 shell eggs which had become cracked being stored directly on top of ready to eat vegetables (zucchini, carrots and onion mixture). CDI Product was cooked to 165 degrees immediately. Observed food employee at grill using same spatulas to handle cooked ready to eat foods and raw proteins. CDI PIC grabbed spatulas for ready to eat foods. Observed food employee using same cutting board to cut first raw beef then cut zucchini and vegetables. CDI Product was cooked immediately.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee preparing sushi rolls then go to walk in cooler to grab additional food ingredients while wearing gloves then go back to sushi station to continue making rolls. CDI Food employee stopped and directed to remove gloves and wash hands. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed food employee using knife to cut TCS foods; just rinse knife off and place on clean knife storage. CDI Knife removed and taken to ware washing.
Observed mandolions in the oven with significant food debris on it. CDI PIC sent items to ware washing. REPEAT
Observed build-up in ice machine up top where is ice is being dispensed and made. CDI Gave verbal instruction to PIC and showed where cleaning was needed. REPEAT
Observed dish machine in use not dispensing any chlorine concentration. CDI PIC changed out empty container. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding below 135 degrees. CDI Product was discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product holding flip top unit above 45 degrees. CDI PIC discarded all product.
*PIC stated that unit was not working and had it repaired yesterday. Food establishment should check temperatures to ensure product is holding below 45 degrees.** |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 chicken, noodles and broccoli that were cooked prior today. CDI PIC stated it was prepared yesterday evening. Explained to PIC if product is held overnight to go ahead and date mark to ensure product reflect date product was made. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed minor flying insect in kitchen. Make sure to have pest control address. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 a dented can comingling with nondented cans. CDI PIC removed to have credited from wholesaler. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee drying rice container out. CDI PIC stopped food employee. |
|
45
|
0
|
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 flip top unit with a split gasket and unit not holding product below 45 degrees. CDI Items discarded. REPEAT Points not deducted due to separate issue from last inspection. |