| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to ensure proper, cooling, cold holding, hot holding and reheat temperatures are being achieved. CDI through instruction |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed staff changing gloves without handwashing. CDI through instruction |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed staff re-assigned to food preparation from utensl washing begin food preparation task without washing hands. CDI through instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -PObserved staff changing tasks without changing gloves. CDI through instruction |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed container of sanitizer at 50 ppm QAC. CDI- discarded |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple TCS foods hot held below 135 F. See temp table. CDI- reheated above 165 F. |
|
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 multple TCS foods cold held above 45 F. see temp table Also observed breads with sliced tomatoes on top packaged and held off of temperature control.CDI discarded pa CDI- removed to cool in walk in cooler |
|
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 Observed multipl date mark applicable TCS foods improperly date marked with preparation date of tomorrow, preparation date inaccurate by up to 4 days and multiple containers not date marked. Housmade Kimchi found Staff indicated it is fermented under 45 F? HOUSEMADE KIMCHI HAS MAXIMUM SHELF LIFE OF 7 DAYS AND MAY NOT BE FERMENTED WITHOUT VARIANCE FROM STATE. CDI- date marked, discarded and instruction provided |
|
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 Observed 4 pizzas off temperature control with no Time marked according to their TPHC procedures. CDI- employee marked (approx. 30 minutes after removing from temperature control |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asian bistro section undercooking eggs , cooling and cold holding for reheat with insufficient consmer advisory; no disclosure and not on menu board where it may be ordered from. VR |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -PfObserved blast chiller not operational and facility experiencing multiple cooling problems. VR 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple examples of cooling TCS foods in covered plastic containers, including but not limited to HB eggs and dumplings. CDI through instruction |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths on counter . 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitzer on floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed blast chiller inoperational, one pizza prep unit top not cold holding at 45 F or colder, and gage on high temp dishmachine not reading correctly. |