| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC not ensuring food code standards are met. EHS observed violations related to hand washing, sanitizing of equipment and utensils, bare hand contact with ready to eat foods, not monitoring TCS food temperatures at delivery, and more. PIC is a CPFM, however, is not actively in control of risk factors ongoing in kitchen area. Verification Required to observe active managerial control is in place in kitchen going forward. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered in use employee beverage sitting on equipment prep top at fry line area. Beverage immediately adjacent to and mixed with in use restaurant food. Beverage removed. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
Yes |
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 employee wash hands using no soap and only scrubbing for less than 5 seconds. CDI - EHS directed employee to re-wash hands and follow posted hand washing procedure. Hands re-washed.
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed various employees don gloves when changing tasks without washing hands. EHS corrected several employees, however, behavior continued and appeared be habitual by most staff. Retraining and monitoring by PIC is necessary. Verification Required.
2-301.15 Where to Wash - PF. Observed employee repeated rinsing soiled hands in 3 compartment sink basin in lieu of washing in hand sink. EHS discussed with PIC and coached employee to wash hands in hand sinks only. Verification required. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed bartender enter kitchen and use bare hands to hold salad bowls while using tongs to fill with salad greens. Salad greens observed in direct contact with thumbs in bowls. CDI - EHS directed employee to discard salads, wash hands, and don gloves prior to handling salads. Do not touch food that is ready to eat with bare hands. REPEAT |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
Yes |
3-304.15 (A) Gloves, Use Limitation - P. Observed various employees changing tasks/touching soiled dishes/handling raw items with gloves and then continuing on to handle clean dishes and or other food items with same soiled gloves. EHS directed employees to change gloves and wash hands, however, behavior observed again by various employees. PIC re-training and oversight of employee behaviors is necessary. Verification Required.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef, raw eggs, raw fish roe all stored above other ready to eat food items in walk in cooler. Observed raw quail eggs stored above ready to eat food items in reach in coolers. Observed raw beef over prepared carrots in other reach in cooler. Observed unpackaged raw fish and meat items stored above and mixed with other foods in clouding ice cream in walk in freezer. PIC placed all raw meat items on bottom shelves in cooler units. Walk in freezer will require re-organization to separate raw unpackaged items from other items and to store according to proper cooking temperature hierarchy.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed various bulk unwashed produce items stored above ready to eat washed and/or cut produce items in walk in cooler. Do not store unclean produce above produce that is washed and ready to eat.
Verification Required. REPEAT |
|
14
|
1.50
|
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 multiple food pans stacked together as clean near dish area with label adhesive transfer from exteriors of containers into the inner food contact surfaces. CDI - items returned to dish area for re-cleaning. REPEAT
Pf 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black organic buildup on interior drop plate of bulk ice machine needs cleaning. |
|
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. Observed diced chicken holding at 91f on countertop beside of cook line. Once cooked, chicken must be held above 135f, cooled and held below 41f, or placed under TPHC procedure time control. Do not allow hot food to sit at room temperature. CDI - Chicken discarded. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS foods holding above 41f including noodles at 51, raw beef at 50, raw chicken at 44f, sliced cheese at 44f, raw scallops at 45f in reach in unit #2. Ranch dressing at 49f, salad blend at 56f in upright cooler. Ambient air of upright cooler 47f. Soft shell crabs at 50f in reach in #1. Unsalted butter on countertop at 86f. Items discarded as they had been in coolers or on countertop longer than 4 hours. PIC to call for service to reach in cooler #2 and upright cooler. Verification required. REPEAT |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 various TCS foods with no date marking including open macadamia nut milk, cooked Brussels sprouts, smoked/marinated tofu, and more. EHS also observed almost all date marks applied to in use food items were dated with today’s date mark even though items may have been opened/prepared and held in WIC from previous days. The date mark on working containers of food in service coolers must match the date of the bulk food item in the WIC. REPEAT |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 no timing marked on sushi rice in kitchen. CDI - employee noted that rice finished at 12:00 - 4 hour time applied from 12:00 - 4:00. Observed cooked softshell crabs holding above fryer oil along with spring rolls and other items using TPHC timing system. Cooked crabs are not listed on TPHC procedures. CDI - crabs discarded. Update TPHC procedures Zane timing board to include the crabs or hold them above 135f.
REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-206.11 Restricted Use Pesticides, Criteria - P. Observed multiple containers of household pesticides not approved for use in commercial food kitchens including cans of Raid Ant & Roach, Spectracide Bug Stop Home Barrier, Ortho Home Defense, and more. CDI - PIC discarded. Contact PCO for pest control needs. |
|
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 numerous small flies in kitchen especially around bulk produce items. Contact PCO for service. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of meat and bag of fish stored directly on floor in walk in freezer. Store food at least 6 inches off of floor to prevent contamination. REPEAT - no point escalation as overall improvement noted in food items not stored on floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed bartender preparing salads for customer service with no hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelet on wrist while preparing food. |
|
41
|
1
|
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. Observed ice scoop laying in server alley ice bin with handle in direct contact with the ice. Observed grill utensils stored in unclean water at 89f at grill area. Water replaced but later found to be returned to original unclean state with food debris floating in water and water at 105f. Do not store utensils in standing water less than 135f and change the utensil water whenever it becomes soiled with food residue. Do not allow the handle of the ice scoop to come into contact with ice for customer beverages.
Observed bowl used as scoop laying in container of cooked fried rice. Do not use bowls as scoops. Scoops. Must have a handle that remains out of the food. REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed stacked clean plates stored immediately adjacent to hand sink without a splash guard or barrier at sushi bar area. Splatter and splash from hand washing visible around the plate ware. PIC relocated plates away from the sink. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed upright cooler with ambient air temperature of 47f holding TCS foods at elevated temperatures. Repair. Observed line cooler holding TCS foods above 41f with damaged split gaskets. Repair/replace.
REPEAT |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment using EcoLab Sink and Surface sanitizer - test strip container water damaged and strips inside likely water damaged as well and not reading product concentration. Replace test strips. Verification Required. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed various shelving units, pieces of kitchen equipment, refrigerator gaskets, inside of bar cooler, and more with buildup and/or residue present. Observed label adhesive residue on exterior surfaces of food containers stored as clean. REPEAT |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed drip from 3 part sink drain line onto floor and missing sink stopper with plastic wrap balled up used to plug sink. Repair drip and replace sink stopper. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Flooring in various areas under/behind equipment especially at bar area with buildup need cleaning. REPEAT |
|
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. Observed employee food items mixed with restaurant food in line coolers. Observed cell phone chargers and cords laying on equipment surfaces in kitchen. Designate an area away from restaurant food for the storage of employee items. REPEAT - no point escalation as improvement in personal item storage overall noted during inspection. |