| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
1
|
Food in good condition, safe and unadulterated |
No |
No
|
Yes |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed facility selling escolar but listing it as white tuna on the menu. PIC indicated he would be removing this product from the menu. VR required. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sushi fish stored above sauces in the walk in cooler and raw chicken stored above ready-to-eat foods in a flip top cooler along the cook line. CDI- storage rearranged. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bento boxes, metal sauce ramekins, and metal food storage containers stored clean with visible food debris on them. CDI- items were set aside for recleaning. |
|
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 Observed egg rolls/spring rolls stored on the expo line at 92F. PIC indicated these products were from the night before and would be discarded. CDI- products were discarded; EHS recommended discarding these items at the end of the night instead of during the next business day. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sesame chicken stacked above the fill line of the container cold holding at 57F. CDI- product discarded. |
|
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 Observed facility using TPHC without written procedures in place. CDI- TPHC procedure provided today. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 chemical spray bottles without labels on them. CDI- labels were added. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility near the preparation sinks. Facility is actively working with pest control provider to correct this. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 1 sanitizer bucket along the prep. line at 0ppm chlorine. |
|
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 rice scooping spoon being stored in standing water near the rice warming pots. |
|
42
|
0.50
|
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. Observed multiple metal pans, ramekins, and bento boxes stored clean and stacked while wet. |
|
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 debris accumulation on the fan coverings in the walk in cooler. |