| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee working in sushi area wash hands then proceed to wipe sweat from face with paper towels then proceed to start working with food. CDI. Instructed the food employee to wash hands after touching body parts and after activities that contaminate the hands. Employee wash his hands properly after instruction. Full points will be deducted at the next inspection if hand washing continues to be an issue; all other employees washed hands correctly. Suggestion to PIC to provide additional training as a pre-caution. Full points not taken as employee was hands correctly but did not understand the contamination of wiping face with paper towel; teachable moment. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate 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
Observed food employee garnishing Mongolian beef with scallions using bare hands. CDI. PIC voluntarily discarded the Mongolian beef and instructed food employee to wear gloves when handling ready to eat foods. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed citrus chicken, seaweed salad, meatloaf, slaw, Brussels sprouts, mashed cauliflower, and tilapia holding in chef selection cold holding case above 41F. Many foods were held over 45F (see temp chart). CDI. Food employee stated all items for chef case were placed out this morning from the walk in cooler. Employee stated they were already cooled to 41F before placing out. PIC contacted repairman to ensure cooler was working properly. All food was put out at 9:30 AM, and the temperatures were taken at 1030 AM, therefore product was placed in the walk in cooler to cool and hold at 41F and below until chef display case is repaired. Poke bowls in sushi grab and go were at 52F. CDI. Poke bowls were moved to walk in cooler to cool to 41F before placing out. Turkey sub at grab n go case at 47F were cooled in blast chiller at 41F per conversations with PIC and employees. They were made 30 minutes prior; they were placed back in the blast chiller to cool to 41F before placing out in service. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
COMMENT: Observed food on TPHC procedures for hot bar placed out for service without time first being documented on time sheet. CDI. Employee immediately marked foods on time sheet. I will re-evaluate at the next inspection for compliance; foods shall be marked with the appropriate time as they are placed on the bar not after being placed on the bar. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
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
In the sushi area, employee reheated entire portion of brown rice held from last night to make sushi rolls at the prep table sitting out at 87F. This is not apart of the approved HACCP plan. Brown rice per HACCP shall be taken out in small portions to ensure adequate temperature control; both pH meters on site were not properly working. White rice pH could not be taken at time of inspection. The white sushi rice did not have proper time/date label. According to the approved and submitted HACCP plan, the white sushi rice shall be labeled with pot #, time (the 10 hours), and date label. CDI. Brown rice was placed back in sushi prep cooler to cool. Employee went to off site location to get a working pH meter; pH meter was not obtained; pH test strips as back up method were provided but read the white rice at 4.1-4.4 (3.3 pH to 4.1 pH is to be maintained in HACCP plan) and could not be accurately determined on strip. PIC voluntarily discarded the white rice and will not make white sushi rice until pH meter is obtained i will return within ten (10) days to verify HACCP is being followed correctly. |
|
31
|
0
|
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
COMMENT: Ensure poke bowls and turkey sub sandwiches are cooled properly and adequately to 41F in the walk in cooler or blast chiller before placing in cold holding equipment. Once in cold holding equipment for grab n go, the intention is holding cold and not cooling as grab n go open equipment is not conductive to cooling. CDI. Poke bowls and turkey sub cooled to 41F in walk in cooler and blast chiller. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed employee cell phone being stored on rotisserie chicken prep table. Observed employee water bottle intermingled with single service rotisserie chicken boxes. Employees should use designated areas provided by management for personal items. |
|
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.
COMMENT: Ensure the chef selection cold holding case is properly functioning. Replace the gasket on the far right side below sandwich press in the deli as it is loose at the bottom corner. |