| 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 secs, rinse, and dry without recontaminating hands. - P - Observed two employees use bare hands to turn faucet off. This act caused for the recontamination of the hands. CDI- Employee re-washed hands correctly per EHS instruction.
2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed one employee don gloves without washing hands. CDI- After instruction employee re-washed hands and then donned gloves.
0pts |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed several sanitizer buckets being held below 50 ppm. CDI- PIC had employees change to proper sanitizer strength.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed some cutting equipment stored clean and soiled. CDI- PIC moved items to dish pit for re-cleaning.
-1.5pts |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 0pts- Observed rice on grill line being held at 70F. CDI- PIC had employee reheat rice to 167F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P 1.5pts- Observed crab (48), lobster (56), pico (50), and ceviche (50). CDI- All items were voluntarily discarded. |
|
22
|
1
|
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 - 1pt Observed written procedures however, sushi rice was not being labeled with proper time it was cooked. CDI- PIC voluntarily discarded the rice. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf. REPEAT 0pts- PIC described to EHS sushi rice is being held longer than 4hrs granted by a variance. EHS did not observe a letter stating variance was granted. Process may not be used until approval has been received from the State Variance committee. CDI- EHS observed application for variance almost complete. Justin was informed to keep in touch with a Sr. REHS and to only use time for sushi rice until variance is obtained. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
Yes
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf 0pts- Facility is trying to hold sushi rice longer than 4 hours. See #27. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 0pts- Observed fruit flies throughout facility. Contact certified pest management to treat issue. |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 0pts- Observed one line cook preping food with a watch. PIC had employee remove watch. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0pts- Observed several wet cloths on prep surfaces. Ensure wipping cloths are being held in sanitizer. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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. REPEAT .5- Observed utensils being stored in sanitizer. PIC moved utensils to dish pit and was informed on proper storage. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT 0pts- Observed phone charger being stored on top of prep surface and covered drinks stored with clean dishware. PIC moved all items. |