| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed four open employee drinks stored on prep table during food prep and on dry dry storage shelf with food and single use and single service items. CDI - PIC moved these items. -1- |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed personal raw shelled eggs and raw chicken stored above RTE salad in reach in in kitchen and raw salmon stored over RTE krab salad in make table at serving line. CDI - PIC rearranged storage order. -0- |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed washed cut lettuce cooling in make table at 63F after more than four hours. CDI - PIC voluntarily discarded and EHS advised that TPHC could begin when cold lettuce is first cut if product will either be used or discarded every four hours. -1.5- |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility using sous vide to cook raw chicken in-house. VR no later than 09/23/2021. Sous vide discontinued today until procedure can be documented and variance application submitted. EHS advised PIC to use only RTE chicken as this facility has no cooking equipment for proteins. Only cooking equipment is a rice cooker. -.5- |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw tuna thawing at room temperature at beginning of inspection. CDI - PIC put raw tuna back into rewach in cooler to thaw. Product still frozen solid. -0- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans stored on dry storage shelf with intact cans. CDI - PIC moved these to separate area after EHS explained the risk associated with cans dented along the top, bottom and side seams. -1- |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 two dry goods scoops inside food in a manner that a hand grabbing the scoop would touch the food. One scoop was without a handle. CDI - PIC removed these scoops and EHS educated PIC about the risk of touching the food. -0- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drain board of 3-comp sink. EHS advised PIC to separate these to allow air drying.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned cutting boards stored behind faucet of 3-comp sink subject to splashing, not allowing them to air dry. EHS advised PIC to move these to a clean dry location. -.5- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go containers stored less than 6 feet off the floor near restrooms and in-gorund grease trap. -0- |