| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF- Observed employees in the facility preparing foods prior to certified food protection manager course PIC arrived. CDI- PIC arrived on site during the inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed employees handle trash, raw foods, soiled handles, with gloved hands without proper hand washing and discarding gloves. No hand washing occurred during the inspection until EHS instructed staff to properly wash hands. CDI- After instruction was provided EHS observed proper hand washing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed an employee rinsing soiled shakers off in the sushi bar hand sink. CDI- Employee was informed of the violation and EHS observed proper use of the hand sink after instruction was provided. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF- Observed beef broth mix and two containers of peppers with dark growth on them. CDI- An employee voluntarily discarded the items. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw eggs over RTE sauces in the WIC, observed raw chicken over RTE noodles, and observed raw shrimp over water mixed batter in the low boy coolers. Observed pic handle raw shrimp without discarded gloves and washing hands before handling RTE rice. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. Shrimp dish was heated to 190F.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce stored above RTE foods in the WIC. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed ice machine with dark build up on the shield. Observed several knives, plates, salad tosser and metal containers stored cleaned according to employees with food debris left on them. All items moved to dish machine and three comp sink area to be properly cleaned before next use. A VR will occur no later than 2/7/21 to ensure all food contact surfaces are clean to sight and touch. |
|
18
|
1.50
|
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 41F. -P- Observed two large containers of rice covered and above 41F in the walk in cooler. PIC stated items were cooked yesterday and placed in the WIC around 8PM last night. CDI- PIC voluntarily discarded the items. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- 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- Observed ribs, rice, cut lettuce, crab, wontons, egg roles, cooked shrimp, and noodles all without dates. CDI- PIC stated all items expect rice were from yesterday. PIC was able to properly date mark the items. PIC voluntarily discarded the ribs. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Beef may be cooked to order per PIC, however, the menu does not indicated with an asterisk or symbol. A VR will occur no later than 2/7/21 to ensure the CA is corrected. |
|
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 two large covered containers of rice in the walk in cooler not meet the cooling parameter. CDI- PIC was informed how cooling shall occur and which parameters are to be met. PIC voluntarily discarded the items. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed all in use squeeze bottles and secondary containers of salts and spices without labels. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - Observed several fly strips with an astronomical amount of dead flies throughout the facility. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing foods with watches and bracelets on the wrist. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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. - Observed several in use scoops with handles or entire scoop stored in food products throughout the facility. |
|
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 prep sink vats and drain boards with gaps in metal.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed all portable and flip top cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed all cooking equipment, cold holding equipment, hot holding equipment, outsides of storage containers and racks in the throughout the facility with grease and food debris build up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed litter stored around dumpster area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed floors, walls, and ceilings throughout the facility with food and grease debris build up. |