| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P-REPEAT- Observed three containers of sushi rice being stored with wet cloths on top. CDI- PIC voluntarily discarded the rice.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw eggs stored on top of butter with only a plastic wrap separating it. Also, observed quail eggs stored above RTE sauce on a low boy rack. EHS did not observe any physical cross contamination. CDI- PIC was able to change the storage order. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P- Observed cooked shrimp rolls at 70F and tightly covered. 30 mins after the cooling had occurred the item was still at 70F. This is a zero cooling rate which does not meet the first cooling parameter. CDI- PIC voluntarily discarded the item. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT- Observed deep fried crab at 100F. CDI- PIC voluntarily discarded the item. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- REPEAT- Observed pork stock, lobster stock, frozen lobster stock, and fried shrimp roles all without dates. CDI- PIC voluntarily discarded the items. |
|
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- REPEAT- Observed cooked shrimp roles tightly covered, at 70F, in a medium sized container. The item had been cooling for 30 mins and was still at 70F. Since the item missed the first cooling parameter, at a 0 rate the PIC voluntarily discarded the item. CDI- PIC voluntarily discarded the item. |
|
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.- Observed fruit flies heavily throughout the bar area. |
|
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.- REPEAT- Observed employees wearing watches while preparing food. NOTE- No points taken since this is a low risk stagnant violation. A repeat of this violation will result in point deduction. |
|
41
|
0
|
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- Observed utensils stored in water at 91F. NOTE- No points taken since this is a low risk stagnant violation. A repeat of this violation will result in point deduction. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- Observed several split gaskets on cold holding equipment throughout the facility. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cold holding equipment in need of cleaning do to food debris build. |