| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee observed drinking from cup with lid and screwed lid back on cup while touching the rim of the cup. Employees must wash hands after handling cups without a lid and straw. CDI - Employee instructed to wash hands and did so correctly. REPEAT // 2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in prep sink with no soap and with gloves still on hands. Employees must wash hands only in hand washing sinks, remove gloves, use soap, and use a clean barrier, such as the paper towel to turn off faucet handles. CDI - Employee instructed to wash hands in hand sink and did so correctly. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed putting lemon on rim of drink cup with bare hands. Do not handle ready-to-eat foods with bare hands. CDI - Lemon discarded and employee donned gloves. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Dumplings in sandwich cooler top measured 41-52F. Dumplings were stacked above fill line of pan. CDI - PIC moved dumplings to walk-in cooler to cool. 0 pts. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Fish eggs and imitation crab on time as a public health control were missing time labels. CDI - Times placed on containers by PIC. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Cucumbers wrapped with cloth towel in walk-in cooler. CDI - PIC removed towel. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed on cutting boards at sushi station and along cook line in kitchen. 0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Ice cream scoops and knives stored in 70F water in kitchen. CDI - PIC removed and washed them in dish machine. // 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Knife stored in space between sandwich cooler and prep table. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 3 stacks of containers and bowls stacked while still wet on clean dish shelf. Allow utensils to fully air dry before stacking. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Sliding plexiglass doors of sushi display cooler are cracked and need to be replaced. REPEAT // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 1 cutting board at sushi station has large amount of deep cuts and is no longer smooth and easily cleanable. Replace or resurface cutting board. REPEAT |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Stove top and tops of sandwich coolers need to be cleaned. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on shelf above flour. Do not store personal items where they can potentially contaminate food. 0 pts. |