| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing. Observed strainers in handwashing sinks and food debris in handwashing sink in kitchen. Observed food employee rinse a bottle in handwashing sink. Repeat. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw chicken removed from commercial packaging and stored over raw beef in walk in freezer. Observed raw fish over sauce in low reach in refrigerator at sushi bar. CDI, operator relocated foods for proper storage. Improvement made since previous inspection . |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
| 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed deep, covered containers of cooked lo-mein and mac and cheese cooling in walk in cooler 2 from previous night. CDI, operator voluntarily discarded containers of food. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed 2 pans of cut melon cold held above 45 degrees F at buffet. Observed corn, chicken, mac and cheese cold held in prep unit 1 along prep line above 45 degrees F. Observed cut cabbage sitting out at ambient room temperature at prep line out of temperature control. CDI, cut melon and cabbage were relocated to refrigerators and other foods voluntarily discarded and ambient air temperature of unit measured 59 degrees F. Operator contacted maintenance for repair and are scheduled to arrive within 2 hours. PIC instructed to not store TCS food in unit until refrigerator is holding required temperature. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Observed mac and cheese as well as lo-mein cooked and cooling in deep covered containers in walk in cooler. CDI foods voluntarily discarded by PIC and proper cooling methods discussed with PIC. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C- Observed some dry food spices and msg stored in containers not labeled at front prep line and in container near walk in freezer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several metal pans and containers being wet stacked in kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C- Keep equipment in good repair and proper adjustement. Observed 1 light out under rear hood near walk in cooler side. Observed split gasket on walk in cooler door. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed grease and residue accumulating between cooking equipment and fryer equipment along prep line. Observed black soil residues accumulating on top of dish machine. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Clean physical facilities as often as necessary to keep them clean. Observed outdoor storage closet accumulating equipment and in need of cleaning. |