| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking redbull while peeling shrimp, employee was setting redbull down on prep surface between sips.
2-401.11 Eating, Drinking, or Using Tobacco - C Observed dishwasher walking around kitchen, eating upon arrival. CDI: EHS advised designating a separate area for employees to eat during work. PIC told employee not to drink while preparing food. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed employee sneeze into shirt upon arrival and move back to food prep without glove change or hand wash. Observed same employee peeling shrimp, move away from area to allow EHS to take temperatures in reach-in cooler, and then drink a red-bull while walking around the kitchen. Employee returned to working with shrimp without a glove change or hand wash. CDI: EHS informed PIC of violation. Employee then removed gloves and went to don new gloves without washing hands. PIC then directed employee to wash hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P EHS watched employee wash hands for less than 15 seconds and then turn off faucet with bare hand. CDI: EHS advised training employees on how and when to wash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-203.11 Handwashing Sinks-Numbers and Capacities - PF Observed hand sink by cook line to be out of order. Hand sink by dish machine is also out of order. VERIFICATION REQUIRED to ensure hand sinks have been fixed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P REPEAT Observed large containers in walk-in cooler used for salad and dressings with black build-up in the crevices of interior lid. Observed bus tubs in walk-in cooler storing foods with black build-up on the interior and exterior. CDI: PIC removed several containers to be properly washed. EHS suggested deep cleaning containers. Observed build-up in tea nozzles in need of scrubbing.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers used for spices and other dry-goods with build-up and residue. Observed deep cleaning needed on food containers throughout kitchen. VERIFICATION REQUIRED to ensure containers have been properly cleaned. |
|
18
|
1.50
|
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 salad cooling at a rate of 0.06 deg/min in walk-in cooler. Proper cooling rate is 0.12 deg/min. CDI: PIC added ice to salad to quickly cool. |
|
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 raw steak filet in a bowl, sitting above chill line in prep top cooler to cool. Observed raw chopped chicken cooling in prep top cooler, these units are used to maintain temperature and not to cool foods. CDI: PIC relocated items to walk-in to quickly cool. Observed salad cooling in large bin in walk-in. EHS suggested adding ice to bin periodically to ensure salad is cooling quickly. Observed noodles cooling in walk-in towards end of inspection. Noodles were clumped together and packed tightly. EHS suggested separating noodles to allow cool air to flow through product. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with wiping cloths with 0 ppm chlorine and 0 ppm quat. CDI: PIC removed bucket to be re-filled with sanitizer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep cooler and by prep sinks with discoloration and deep scoring. EHS explained to PIC about resurfacing or replacing cutting boards. Observed re-caulking needed on prep sinks. |
|
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 Observed build-up on rice cooker lids, cleaning needed on walk-in cooler fan, and build-up on prep cooler gaskets. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
6-501.18 Maintain hand washing sinks, toilets and urinals clean. REPEAT Observed hand sink faucets in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. REPEAT Observed cleaning on floors and walls throughout kitchen. Observed heavy black build-up on the floors and walls near cook line. Observed dust build-up on upper parts of walls in kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed bowl of raw, whole fish being stored in the walk-in with other items to be used for sushi. PIC stated bowl of fish was for employees only. CDI: EHS advised relocating fish to bottom, corner of walk-in and create a label stating, "employee use only," so that items for sale are not contaminated by employee food. |