| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
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 employee beverage stored on prep table, on storage rack over clean equipment and an employee drinking from uncovered beverage. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
General Comment: 3-301.11 Preventing Contamination from Hands - P,PF- Observed food employee cut bread with their bare hand that was to be toasted at later time per consumer order. CDI, bread voluntarily discarded by PIC. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed packages of food stored on ground in front of rear handwashing sink that PIC stated was from recent delivery. CDI, foods located to ensure access to handwashing sink. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed mango stored over panko flour ingredient container and unwashed produce such as oranges stored over ready to eat foods in walk in cooler. Observed raw fish stored over ready to eat food in flip top prep unit near sushi area. Observed raw chicken box stored in contact with package of raw pork. Observed raw shell eggs stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage. Vr to ensure proper location of foods and RCP plan discussed with PIC to ensure long term compliance. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed can opener, slicer, and clean drink containers being bar stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer registering 0ppm quat sanitizer at 3 compartment sink. CDI, PIC refilled sanitizer bucket as it was empty. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pork belly, dumpling, egg rolls and other TCS foods held in low prep unit below grill above 41 degrees F. See temperature observations above. TCS foods held in unit over 4 hours voluntarily discarded by PIC and foods recently placed in unit relocated to rapidly cool. Unit displayed ambient air temperature of 53 degrees F as indicated by thermocouple. Visit to ensure long term compliance and equipment calibrated to maintain required temperature to be made by 3/21/19. Per guidance from State, no points deducted on first inspection under new cold hold temperature requirement of 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. |
|
21
|
1.50
|
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 - Observed pork on sheet tray that operator stated was prepared 2 days ago not date marked and pork with date of preparation of 3/1 and rib with date of preparation of 3/2. CDI, foods voluntarily discarded by PIC. Some improvment noted since previous inspection. Ensure up to 3 dates or effective date marking methods used for foods that are prepared, frozen and thawed such as including up to 3 dates such as date of preparation, freeze date and thaw date. |
|
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 2nd batch of sushi not labeled with time as required on TPHC procedures. CDI, time labeled. Ensure written SOP procedures are followed at all times if using TPHC. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 - Observed chicken cooling in deep container in walk in cooler and in deep container inside flip top prep unit. CDI, operator transferred to shallow sheet pan to rapidly cool. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed several containers of dry food ingredients not easily recognizable not labeled by common name of food. |
|
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 2 food employees wearing a watch. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on top of dish machine. |
|
42
|
0
|
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 food employee towel drying clean equipment on clean side of drainboard. |
|
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 soil residue accumulating on top of dish machine. |