|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & 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 2 food employees turn faucet off with their bare hands. CDI by instruction. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - Observed raw chicken stored over raw beef in walk in cooler and raw fish removed from commercial packaging stored over spring roll in reach in freezer. CDI, foods relocated for proper storage. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed employee wash, rinse but not sanitize pan before using at 3 compartment sink. Equipment relocated to be re-washed and sanitized. Proper use of 3 compartment sink discussed with PIC. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken, rice and egg roll cold held between 43-44 degrees Fon left side of prep cooler. CDI, foods relocated to cool. Repeat. |
|
23
|
0
|
Proper date marking & 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 sushi rice prepared morning before according to PIC, not date marked in freezer. Ensure proper date marking used for TCS, RTE foods that are prepared and frozen and thawed for later date that may include, date of preparation, freeze date and thaw date. CDI, rice voluntarily discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
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 from previous date not discarded as written procedures stated. CDI, rice voluntarily discarded. New TPHC handout provided and completed for sushi rice prepared and frozen for next day. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer testing above 100ppm chlorine. CDI, sanitizer diluted to required concentration. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - Observed grease and residues accumulating on shelving and inside prep refrigerator, freezer unit and behind equipment on line. General cleaning needed. Repeat. |
|