| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P
Observe employee washing and handling raw shrimp, leave the kitchen via the backdoor (without washing hands) and re-enter kitchen and proceeded to operate without washing hands. CDI- Directed to cease and wash hands. Spoke with PIC about importance of washing hands after handling raw foods and leaving the facility. |
|
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
Observed raw frozen beef stored over ice cream in WIF. CDI- Beef moved.
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P
Bowl of raw chicken was stored directly on top of raw beef. CDI- Chicken moved. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
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
Upon entering facility, noted sushi rice in container with yesterday's time/date. PIC stated rice was from yesterday. Sushi rice must be discarded at the end of the 4 hour period as per procedures. Do not keep rice past 4 hours. Discard. CDI- Rice discarded |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 large bowl of noodles cooling in WIC. CDI- Dumped onto sheet trays to cool down properly. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf
No thin probe thermometer on site. VR. |
|
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.
Wet cloth observed on prep table. CDI- Moved to sanitizer bucket. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain.
Scoop for rice was stored in lukewarm water. CDI- Water discarded, scoop brought to dishwasher. REPEAT. Facility has had this violation multiple times and must correct or conduct a RCP. |
|
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.
Observe employee cloth drying utensils and not allowing to air dry. Not a repeat (points not escalate) because in prior inspections facility was allowing wet stacking. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
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.
General cleaning of NFCS areas needed in shelves, exterior of buckets, gaskets, etc. REPEAT |