| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn faucet off without blocking. CDI- Explained to PIC to use paper towels to turn water off. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty scoops and knives soiled with food debris. CDI- All items taken to 3-compt. sink to be washed, rinsed, and sanitized.
4-501.114 Maintain sanitizer at correct concentrations. -P Dishwasher not properly sanitizing. CDI- PIC will utilize 3-compartment sink to wash, rinse, and sanitize all utensils until repair-man is able to fix dishwasher. VR- Will return to check dishwasher. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
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 facility is holding sushi rice on TPHC and is logging time when rice is cooked and discarded but does not have written procedures or time stamps indicating beggining and end time of food. CDI- A TPHC form was left and explained to PIC. VR- Will return to check on facility's progress in filling out form. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf No consumer advisory on to-go menu. CDI- PIC will mark consumer advisory until new menus are printed. VR- Will return to check menus. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed foods in walk in cooler such as cooked broccoli, raw chicken, raw shrimp, and cooked rice that was stuffed in containers and tightly covered. PIC stated all items were either prepped or cooked that morning. Explained to PIC that food items must be properly cooled by placing smaller portions in containers and not covering pans. CDI- PIC had staff adjust food items to faciliatate cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wet wiping cloths on counter. Store in sanitizer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans, trays, and cups. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lids unprotected. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed black build-up on wall behind dishwasher. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal drinks stored in reach in cooler and ice machine. Store personal drink seperate from facility food. |