| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot held foods on the Asian bar such as breaded chicken (107F) and chow mein at a temperature of 112-125F) Foods were discarded during the inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed mayonnaise on ice at the deli case and ribs (45F) and cooked chickens(43F) below temperature threshold. Foods were out of temperature due to display methods out side of the cooling curtain of the unit. Foods were moved to walk in unit to cool. (CDI)
Compliance visit will be conducted with-in 10 days to ensure cold holding is improved. Risk Control plan will need to be implemented or permit action taken due to consecutive cold holding violations on previous inspections. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage(B) - P Ensure that toxic substances are stored below food preparation areas to avoid possibility of contamination. Observed chemical sanitizer stored above food preparation area. Sanitizer was moved below the counter during the inspection. (CDI) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Ensure that foods are being properly cooled before placing in display equipment. Sushi case was stocked with sushi product without prior cooling for display. Sushi case is not designed to cool. Sushi was moved to walk in unit to properly cool before redisplaying. (CDI) |
|
35
|
0
|
Food properly labeled: original container |
No |
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. When items are placed inside of secondary containers such as sugar and flour, ensure they are being labeled with the common name of contents. Observed unlabeled white powder on the cook line. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed pizza cutter stored in between cutting board during the inspection. Ensure that utensils are stored on clean surfaces that will be every 4 hours.
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 handle making direct contact with food in sushi reach in unit. Removed during the inspection. |
|
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 dishes left wet stacked. Store inverted to allow proper air flow and achieve air drying. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service trays left open-ended during the inspection. Ensure that these are stored inverted to avoid possibility of contamination. Trays were inverted during he inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Nonfood contact surfaces need additional cleaning in areas such as gasket channels in deli cases. |