| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw sushi fish stored directly above cooked shrimp and miso sauce in line area reach in cooler. CDI - PIC relocated raw fish. Do not store raw animal foods above foods which are cooked and/or ready to eat. |
|
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. Observed can opener with buildup on blade. CDI - PIC removed to dish for cleaning. |
|
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 chicken and beef stocks holding on stovetop below 135f. See chart. Stove top not turned on. CDI - products discarded. Kitchen manager noted that the stocks are prepared and allowed to sit for service time and then discarded. Maintain all hot TCS foods above 135f or if holding at room temperature is desired, use TPHC. - 1.5 points |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed containers of white rice and packages of udon noodles with temperatures above 41f in coolers. See chart. Kitchen manager indicated both items were allowed to sit out at room temperature during lunch period. CDI- rice and noodles discarded. Do not allow TCS foods to sit at room temperature. Maintain all TCS foods at 41f or lower or use TPHC procedures if holding at room temperature is desired. REPEAT - 3 points
Multiple house made sauces containing TCS ingredients observed in both portion cups and serving containers with no temperature control. Sauces that are cooked/cooled on site and/or contain TCS ingredients must be maintained at 41f or lower unless documentation provided that lab testing has been conducted and sauces are not TCS. Maintain sauces cooked/cooled in house or made with TCS ingredients at 41f or lower or provide required documentation. |
|
21
|
0
|
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 multiple prepared TCS foods with incorrect date marking in line and prep coolers. CDI - PIC corrected. Ensure proper date mark is applied to TCS foods. When filling containers from bulk or when changing out food containers, the date mark on the original container must follow the food. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer bucket stored sitting on top of line are prep cooler directly above food items in wells. CDI - PIC relocated sanitizer to lower shelf below food items. Sanitizer is a chemical. Do not store sanitizer above food items. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tightly packed lidded container of bulk pork dumpling filling cooling in prep area reach in cooler. CDI - PIC spread pork onto sheet pan and placed into freezer to quickly chill. Do not cool foods in deep plastic containers. Do not cover cooling foods with tightly fitting lids. Use methods that allow air flow around to food to quickly cool. REPEAT - 1 point |
|
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 employee wearing watch donning food handler gloves to work with food at line. Remove watches and bracelets from wrists when working with food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket holding wiping cloths with less than 50ppm quat in solution at end of cook line. Use test strips to check sanitizer concentration frequently. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Damaged/split/detached gaskets observed on various reach in cooler units throughout. Repair or replace.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Green cutting board with heavy wear/deep cuts no longer easily cleanable. Repair or replace. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Capacity-Quantity and Availability - PF. Observed instantaneous water heaters malfunctioning during inspection. Heater is repeatedly sounding audible alert and water temperature at all points of service is dropping to as low as 61f before having to be reset and rising to required levels.. PIC continuously reset water heaters during inspection in order to attempt to maintain temperatures. PIC noted that the issue has been ongoing since Sunday and that work orders have been submitted for repair. Return visit required within 10 days. - 1 point |