| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Not much handwashing observed during today's inspection. One employee observed handling soiled dishes then attempting to proceed to handle clean dishes without washing hands in between. People observed leaving kitchen multiple times without washing hands when returning to food prep. Employees observed donning new gloves without washing hands prior. Hands must be washed when re-entering the kitchen, putting on new gloves, handling soiled equipment etc. CDI. Hands washed and education provided. Repeat violation. Risk control plan will be implemented by next inspection if not improved. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing from handsink at entrance of kitchen. CDI-Soap obtained. |
|
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 Employee observed with single use gloves touch trash can and attempt to continue food prep. CDI-EHS intervened and employee changed gloves/washed hands.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce observed over ready to eat foods in product walk-in cooler. Raw chicken observed over raw fish in reach-in cooler. CDI-Rearranged
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw seafood observed above ready to eat sauces in meat walk-in cooler. CDI-Rearranged. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut cabbage, shrimp, and sliced tomatoes not in use observed sitting on prep line above 41F. CDI. Placed in reach-in cooler for cooling. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Several foods in multiple coolers observed without date marking including cooked chicken wings, crab rangoons, cooked vegetables, Cut cabbage, cooked crab meat, hot dogs, etc. CDI-Manager discarded some foods and dated remaining with proper date. Repeat violation. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf A bucket of sanitizer behind sushi bar observed with labeling. A bottle of winded observed in unlabeled bottle. CDI. Labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of shrimp observed below 6 inches on floor in kitchen. Manager moved items. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet and soiled wiping cloths observed on prep counters throughout kitchen. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
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. In-use utensils observed in direct contact with several buffet foods and containers of food inside coolers. Repeat violation. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. All stacks of clean pans checked observed being stacked wet. Repeat violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket heavily torn on WIC door. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Sides of equipment, dish machine, inside cold holding units and throughout kitchen needs more frequent cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
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. Floor tiles are damaged at entrance of kitchen and in dish area. Repair flooring. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jackets, aprons, and drinks observed stored on food prep surfaces. |