| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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 Observed food employee washing gloved hands, then removed them after conversation without a hand wash. CDI: Employee washed hands properly. REPEAT VIOLATION |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee handle raw protein, wash gloved hands and continue to handle ready to eat food. CDI: Employee removed gloves and washed hands properly. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 41F. -P Observed a 5 gallon plastic container with freshly prepped homemade ranch sitting covered in the walk-in. Product was cooling at a rate of 0F/min. CDI-PIC changed procedures and moved it uncovered to the freezer, stirred every 15minutes. |
|
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 opened tofu with no date mark, observed large quantity of homemade ranch with no date mark. CDI-PIC date marked for correct day. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked broccoli that was being put on time with a time of 11:30, the time was 11:00, time starts as soon as it's taken away from temperature control. CDI-PIC correctly time stamped. Observed no procedures on site for shrimp sauce, wasabi mayo, spicy mayo, and ranch. CDI: PIC added several items to their TPHC procedures. REPEAT VIOLATION. |
|
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 large plastic containers of mayo based homemade dressings (ranch made today, shrimp sauce-2days ago). Was informed this is normal protocol. Items will not properly cool, observed ranch that did not cool in 1hr. CDI-PIC changed methods and moved to freezer to cool. REPEAT VIOLATION. |
|
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 2 containers of chlorine sanitizer with wiping cloths at the incorrect strength. CDI-PIC increased concentration in containers. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed glass ware being wet-stacked at server station. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single-use items like chopsticks, soy sauce containers, and linens being stored in the employee bathroom. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed damaged lip on the walk-in cooler floor, which is causing it to hold water. Observed Damaged wall near bathroom. Observed Damaged shelf near sushi area. |