| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on prep surfaces inside the kitchen. CDI: drinks relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer made up and available for use. CDI: bleach sanitizer was prepared inside bucket at 100ppm. Points not escalated due to nature of violation. |
|
21
|
1.50
|
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 incorrect dates on cooked broccoli and carrots inside walk-in cooler. CDI: dates corrected and provided. Observed cooked chicken and rice made yesterday inside walk-in cooler without dates. CDI: dates provided. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment:
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 no time provided on rice held on TPHC at sushi bar. CDI: correct time and date provided. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Repeat:
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed no labels on 3 spray bottles of cleaner and soap inside kitchen. CDI: labels provided.
7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed employee medication pills stored on shelf above prep cooler. CDI: pills relocated. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
General Comment:
3-501.13 Use approved thawing methods. Observed boxes of shrimp thawing inside 3 comp sink improperly. CDI: shrimp moved to walk-in cooler. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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. Observed bowls stored inside rice and raw chicken inside prep cooler used for dispensing. Observed utensils stored in water of 84F and 108F in two different locations in the kitchen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food tubs wet stacked on shelf above 3-comp sink. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease build-up at wok station including hood filters. Observed build-up on shleving inside walk-in cooler and outside of soy sauce buckets inside the kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment:
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone, cigarettes, and lighter stored on shelf above prep cooler. |