| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
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 employees touch masks, go from clean to soiled dishes, touch phones watches and other soiled surfaces and put on gloves to continue food prep. CDI PIC coached and got correction. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed hamachi crudo on menu and no parasite letters provided. Verification required. |
|
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 glass bottles with leftover sticker debris. CDI items moved to dish for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grab sauce, ranch dressing, chipotle dressing, roasted cauliflower, Cole slaw, hamachi, raw shrimp, watermelon, wings, raw burger, and raw chicken above 41F in reach in and walk in units. CDI items discarded or cooled down. Observed frico (fried ground Gouda) that was held at room temperature for a few days. CDI items discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Mac pasta, j butter, uni mayo mix, that was held past 7 days. CDI batches discarded. |
|
22
|
0
|
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 facility with butter that is held on time and no time stamp. CDI item time stamp. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
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 asterisks missing for uni, uni mayo, fried egg on the menu. Verification required. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed facility VP egg whites and ice cream base (that includes egg whites), that is not stated in variance approval. Did not observe product in house but let facility know they can do this again in the future. Observed parcooked Italian beef roast and chicken vacuum packaged. CDI items discarded. Observed raw chicken and raw burger that was vaccum packaged and holding at 42F in walk in. CDI items discarded. |
|
31
|
0.50
|
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 sliced watermelon, portioned hamachi, portioned shrimp, and dressings that were prepped today and placed in reach in for holding without cooling. CDI items uncovered and moved to freezer for fleas cooling. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C. Thaw under refrigeration or fully submerged under water with at most 70F water to thaw products. Observed fish that was thawed and placed in reach in at 56F. Water is above 70F from faucet and ice needed to bring down temperature. |
|
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 employees wearing bracelets, watches, and multiple rings while doing food prep. |
|
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 utensils stored in room temperature water. CDI utensils moved and coached staff. Repeat.. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Observed racks and interior of storage container in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor chipping in kitchen. Repeat. |
|
54
|
1
|
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 phones, keys, and purses stored on prep counter and on shelf with food for facility. Repeat. |