| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C No Certified Food Protection Manager present in facility during inspection. PIC indicated that the certified manager is on leave. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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 food prep employee remove gloves and quickly rinse fingers in running water not using soap or scrubbing for 15 seconds then dry with paper towel before donning new gloves. CDI - manager instructed employee to re-wash hands. Hands washed using proper procedure. REPEAT
2-301.15 Where to Wash - PF Observed food prep employee use food prep sink as hand sink. CDI - manager directed employee to re-wash hands in hand sink. Ensure that sinks are used for their intended purpose. Hand washing should only be done in hand washing sinks. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple vegetable slicer blades stored as clean with dried food residue present. Mandolin stored as clean with dried material present. CDI - manager removed to dish area for re-cleaning. Ensure all utensils and equipment are clean prior to storing.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles at server area beverage dispenser with organic buildup. Clean frequently to prevent buildup. |
|
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 Cream cheese at 52f and salmon at 47f on sushi are prep top. Products overfilled in containers and holding above the chill line. All other items holding on the prep top 41f or lower. CDI - PIC voluntarily discarded. Do not overfill containers on the prep top.
Observed cooked gohan rice at 78f out on contertop. CDI - PIC voluntarily discarded. No timing present on item and it is not listed on TPHC procedures list. Ensure that rice is properly cooled and held at 41f or lower or use TPHC which is currently in use for sushi rice. |
|
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 multiple house made sauces and prepared food items with date marking beyond 7 days including spicy mayo, open repackaged tofu, cooked chicken in walk in cooler. CDI - manager discarded. Ensure that all prepared TCS foods are discarded after 7 days. REPEAT
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 multiple prepared food items on line prep top and in line reach in coolers with no date marking present. Manager confirmed items are kept multiple days. CDI - manager date marked items. Ensure that all prepared TCS food items that are kept longer than 24 hours are date marked. |
|
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. House flies, small flies, and other insects observed in back of house areas. Contact PCO for service. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C Observed cloth linen used in direct contact with food items to absorb oil in lexans at line area. Linen may not be used in contact with food unless it is used to line a container for service and is replaced each time the container is refilled for a new customer. |
|
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 food prep employee wearing watch on wrist with glove while preparing food at line area. Remove jewelry from the wrist while handling foods. |
|
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 soiled wiping cloths laying on equipment surfaces and tucked into apron around employee's waist. Ensure that soiled wiping cloths are placed into sanitizer solution between uses. REPEAT |
|
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. Multiple plastic pans stored as clean stacked together wet at clean utensil area. Ensure equipment and utensils are air dried before stacking together. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed label residue present on exterior surfaces of plastic food containers stored as clean. |