| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stir fried chicken and onions on the Asian hot bar at 121-132F. CDI - PIC instructed food employee to replenish with hot food and actively stir to evenly distribute the heat while hot holding in the wok. -1.5- 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 Observed overstacked freshly delivered jarlsburg cheese in the cheese case at 59F. CDI - PIC pulled cheese and placed in walk in to cool. PIC also contacted cheese distributor to remind not to overstack and block air flow in the cheese case. -0- |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed white rice used for sushi without time stamp on container indicating when rice was put on time, as stated in the HACCP manual. CDI - PIC placed accurate time on the white rice container. -0- |
|
31
|
0
|
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 Observed cooked chicken tenders cooling on the counter at 91F for one hour. CDI - Food employee placed in walk in to cool. Second temp was 66F one hour later. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shaved carrots used in sushi in the splash zone of the handsink. CDI - PIC moved prep table and put in work order to move paper towel dispenser to the other side so the prep table is clear of splashes. -0- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean small plastic bowls stored on a soiled counter. Move these to a clean section. -.5- REPEAT |
|
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 broken prep cooler handles in the deli and on the bars in the front area. Repair all these. -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 in the hood over the fryers, tracks and gaskets of the prep coolers and deli case doors. Clean these. -.5- REPEAT |
|
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 dust buildup on the HVAC vents over the prep tables. Clean. -0- |