| 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, and rinse using running warm water -P Observe employee run hands under water at handwash sink for 2 seconds. CDI- Proper handwashing techniques demonstrated to staff.
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Employee washed hands and turned faucet off with no barrer. CDI by education. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observe a large tub of ice sitting on handwash sink. CDI- Tub of ice moved. Furthermore, there was no cold water availabe at such sink, thus making it not accessible for employees to correctly wash hands due to the scalding hot water (see # 6). CDI- Valve was adjusted to allow cold water. Assure all handwash sinks have cold water at all times. REPEAT |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observe raw chicken stored over a tub of house made RTE ginger sauce. Also observed raw eggs stored over RTE carrots. CDI- Storage order re-arranged. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 leftover sushi rice from yesterday. Thus, sushi rice was not discarded after 4 hours. CDI- Sushi rice discarded. Assure sushi rice is always discarded at the end of 4 hours. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed some inconsistencies regarding house menu and to-go menu. In house menu, Beef Negimaki is not labeled with an "*" while in the to-go menu it is. CDI- PIC will mark all menu's with a pen. VR. When updating next menu, call EHS to discuss before advancing. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P One bleach sanitizer too strong (200ppm). CDI- Diluted with water. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Rice in WIC cooling in large tubs with lids on. Utilize sheet trays when cooling rice. REPEAT |
|
42
|
0
|
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. Wet stacking of large metal bowls. |
|
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, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Interior of microwave, crevices of gaskets dirty. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
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. Observe a personal drink stored on shelf above facility items, a pack of cigerettes stored above flip top unit, and personal food stored over facility food in WIF. REPEAT |