| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF. Observed no person present in Kei Jei Kitchen area who identified themselves as the PIC upon arrival. EHS requested to speak with the PIC but both employees stated that they were not the PIC, not the manager, and that they were not responsible for the unit. When I asked to speak to above level management, the employee with the name tag Par stated that she would call their manager, Tan, who was not at the location. Kei Jei Kitchen is a stand alone space inside of Whole Foods Grocery. CDI - EHS left area and went to grocery customer service desk to request store leadership. Deli manager then stepped in as PIC since no other PIC was designated. Ensure that a designated PIC is present in the location any time food is being handled. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF. Observed long black hair in pan of tuna on sushi prep top cooler. CDI - PIC discarded salmon. |
|
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 pan of raw salmon in sushi reach in cooler with no date marking present. CDI - PIC date marked. |
|
27
|
0
|
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 no records for acidification of sushi rice documented today. Employee indicated that they ran out of blank paper forms so no records were completed this morning. CDI - Employee obtained new form and completed records. All other daily records observed were complete. Ensure records are maintained as required by the HACCP plan. |
|
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 numerous containers of prepared sushi and goyza dumplings placed into open air customer display unit while still in cooling process. CDI - sushi and dumplings relocated to walk in freezer to quickly chill to 41f before placing back into display cooler. Follow cooling procedures to chill TCS foods quickly. Do not place food into the open air service cooler until it has cooled to 41f or lower. |
|
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. Small flies present around hand sink and 3 part sink areas. Contact PCO for service. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.14 Food Preparation - C. Observed employee rinsing whole head of lettuce in 3 part sink directly over soiled dishes in the washing compartment of the sink. Do not use the 3 part sink to clean food. As permit indicates, use produce wash facilities in the deli if needed. |
|
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. Rice cooker lid missing handle needs repair or replacement. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue present on exterior surfaces of metal pans stored as clean. REPEAT |