|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed single-service container stored in handwashing sinks. CDI, containers removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell egg in prep unit stored over vegetable and unwashed produce stored over pre-prepared ready to eat vegteables in walk in cooler. CDI, foods relocated for proper storage. |
|
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 tempura shrimp stored between 45-49 degrees F. Operator stated that product may have been out of temperature control from refrigerator for lunch. TPHC discussed with PIC, handout provided and completed while on-site. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf - Observed some old menu's in-use that did not contain asterisk on some seared fish items such as Salmon Truffle, Salmon Tasting and Tuna tasting. CDI, asterisk added to old menus while on-site. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed dish detergent soap stored on prep sink. Ensure all washing of equipment completed at 3 compartment sink or chemical dish machine. |
|
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 bracelet on wrist. |
|
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 several utensils stored in soiled area and wedged between prep coolers and wedged between prep table and soiled wall. Repeat. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - - Observed wash detergent temperature at 89 degrees F while staff washing equipment in 3 compartment sink. CDI by instruction to refill with detergent water above 110 degrees F. |
|