|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Sanitizer in 3 comp sink testing below 150ppm for sanitizer, compartment was recently filled. PIC Carla Mills observed that sanitizer concentrate bag was emptied. CDI- Sanitizer replaced at 3 comp sink and refilled. |
|
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. Sushi rice was labeled with date of prep and time of prep, but not labeled with batch ending time as required per HACCP. Time of prep was not completely legible. CDI- verbal correction to PIC and sushi chef to correct times. Corrected. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 . Sushi rolls put away by sushi chef in mid preparation. Sushi chef advised that they were cleaning and that she will finish rolls. All containers of sushi were tightly covered and stacked one on the other. Two pans of chicken in walk in covered and stacked one on the other in the walk in cooler. CDI- PIC had all cooling methods corrected immediately. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No ambient air thermometers in the cooler units at the main prep/ service line. Return visit by 10/29/15 to check for replacement of air temperature thermometers. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use squeeze bottle of oil, vinegar and shaker of dry seasoning not labeled. CDI- PIC labeled all immediately. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Air curtains in walk in cooler damaged. Replace air curtains. Racks of shelving in walk in cooler rusted/ peeling. Replace shelving. Cutting boards at sandwich make station heavily scarred and stained. Replace or resurface cutting boards. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris in door tracks, gaskets, and lower shelving. Cleaning is needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floors in the back prep area are pitted. Repair damaged floor. |
|