| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee enter kitchen from outside of the facility and immediately engage with food prepping prior to washing hands. CDI- Education was given and hands were washed. 0 points. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed food buildup along interior of hand sink. Also observed PIC using hand sink for ice water to calibrate thermometer. CDI- education was given on proper use of hand sink- 1 point. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Sliced watermelon located in walk in cooler and pans of prepped raw shrimp inside of 2 door raw protein cooler had to be voluntarily discarded after being above 41 degrees for longer than 4 hours. CDI- educate employees on better cooling methods moving forward. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Crab meat was cold holding >41 degrees at room temp at sushi prep station. Escolar, raw salmon and other tcs foods were cold holding inside of damaged 2 door reach in at >41 degrees. Ambient air of same unit was 49 degrees F. VR/CDi- Escolar was discarded voluntarily . All other out of temp foods were placed in separate cooler for corrective storage. -1.5 points. Will make a return visit. |
|
22
|
1
|
Time as a Public Health Control: procedures and 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 Shredded cheese and fruit salad were on time but lacked time stamp. CDI- time stamp was added to missing products. REPEAT - 1 point due to overall good time holding throughout facility. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF Observed disinfectant stored near sushi prep station not labeled. CDI- Chemical bottle was labeled. 0 points. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked rice cooling at ambient temp near grill station. Observed sliced watermelons cooling in dense amounts. Observed raw shrimp cooling fully wrapped while stacked on top of each other in 2 door tall. Eel rolls were cooling inside of damaged 2 door. CDI- Watermelon and shrimp were discarded. Rice and eel rolls were placed in freezer. Recommend use of freezer to jump start cooling process. REPEAT - 1 point. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloths stored on prep counters. Observed several sanitizer bottles less than 50 ppm. CDI- sanitizer was adequately mixed to 150 ppm. -.5 points. |
|
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. Employees were using bowls with no handles for in use utensils-.5 points |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repaid damaged floor tile in kitchen. Remove dead bugs from light shields stored in dry storage area. 0 points. |