| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
General Comment:
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Observed manager with inadequate knowledge of employee health policy and what symptoms and illnesses to report. CDI: reviewed employee health policy in site. Referred back to EHP poster. Another poster was given to manager to review with staff. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 employee turn faucet handle off with bare hands after washing. CDI: trained employee on how to properly wash hands. Hands properly washed.
2-301.14 Wash hands after activities that contaminate them. -P. Observed employee crack raw egg then continue with cooking duties without washing hands properly. CDI: inspector intervened; education provided; hands properly washed. Observed another employee at dish area use cell phone then continue to handle clean dishes without changing gloves and washing hands. CDI: inspector intervened; education provided; hands properly washed. |
|
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 foods stored above sauces and dressings inside reach-in low boy cooler on line and walk-in cooler. CDI: storage order was corrected.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed chicken wings stored inside grocery bags inside the freezer. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment:
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 side salads inside 2 door reach-in cooler without a date mark that was made yesterday. CDI: properly dated. Observed noodles inside bottom of prep cooler made yesterday without a proper date. CDI: properly dated. Observed salad inside walk-in cooler with 2 dates one old and proper new date. CDI: old date was removed. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat:
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 sushi rice held on TPHC from yesterday at sushi bar that had not been discarded when EHS arrived. CDI: rice discarded. Observed incorrect time written on rice at cook line held on TPHC. Ensure time is marked once product leaves temp control. CDI: time was corrected. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed items held in squeeze bottles that were not labeled. Observed some dry good items held in containers without a label. |
|
36
|
1
|
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 live and dead roaches on door threshold of walk-in cooler. Facility uses Economy Exterminators, Inc for pest control. Last treatment was 2-13-20. Facility will notify company today for treatment. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment:
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff not wearing hair restraints. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets in kitchen and sushi bar stored on the floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
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 scoops without handles stored inside some dry goods inside the kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Observed heavily damaged dish racks. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
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 build-up on walls and ceiling at dish area. |