| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC explained verbal health policy but said several employees have not been trained on their employee health policy. CDI- Emailed PIC copy of food code employee health policy to review with employees. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup stored on prep table next to clean plates. CDI- Drink removed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one kitchen handsink with tub lid and towels stored in the sink. CDI- Items removed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed deep tub of rice on counter PIC said had just been removed from walk in cooler 15 minutes earlier, that had been cooling overnight. Middle of rice was 56 degrees, outside edges of rice was 45 degrees, indicating rice likely did not cool properly. CDI- PIC voluntarily disposed of tub of rice in garbage. Observed large pot of TCS house made teriyaki sauce that is made with cooked fresh garlic and cooked celery that was on prep table at 83 degrees. PIC said the sauce had been cooked last night and left on stove with no temperature control and no cooling methods more than 6 hrs. CDI- Teriyaki sauce voluntarily disposed of by PIC in garbage. |
|
21
|
1.50
|
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 TCS shrimp sauce made with fresh garlic and oil mixture in prep cooler not being date marked, made 5 days ago acc. to PIC. CDI- Sauce date marked. Observed a few raw sushi fish items thawed approx. 24 hrs ago that were not date marked with date of thaw. CDI- Items date marked.
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 spring roll sauce and sweet chili sauce in walk in cooler and squeeze bottles at prep cooler that are both made with TCS ingredients of cooked fresh garlic that were date marked for 15 days ago. TCS foods are allowed a max. 7 day shelf life. CDI- Out of date sauces voluntarily disposed of by PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 tub of rice improperly cooled over 6 hrs in a deep amount and TCS teriyaki sauce that improperly cooled over 6 hrs with no temp control or cooling methods used. CDI- Reviewed proper cooling methods with PIC.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility has no shallow pans to help with cooling. Will follow up that facility is capable and is properly cooling foods. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tub of raw broccoli stored on floor of walk in cooler. CDI- Food stored off the floor. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Dish machine temperature guage is broken, needs repair ASAP. Will follow up within 10 days that temperature guage is working. |
|
54
|
0
|
Meets ventilation and 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. Observed employee personal food items stored co-mingled with restaurant food in prep cooler and walk in cooler. Need to store personal items in designated location separate from restaurant foods. CDI- PIC moved personal items to designated shelving in cooler. |