| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Ensure PIC are training staff to ensure employees are using proper methods to rapidly cool TCS foods through oversight and routine monitoring of food temperatures during cooling and holding. Observed proper methods not being followed. CDI by instruction. |
|
4
|
0
|
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 open employee beverage on prep table used to prepare zucchini and employee beverages on table next to clean equipment. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee handle raw chicken then handle clean plates with single-service gloves. CDI, employee removed gloves and washed hands. Discussion with PIC on proper handwashing procedures and glove use. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - Observed zucchini prepared and to be placed in cooler for later use according to PIC and cut with bare hands. CDI, zucchini voluntarily discarded by PIC. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle raw chicken with gloves then proceed to handle container used for raw beef then go to handle clean plates. CDI by instruction to remove gloves and wash hands between task changes and after handling raw chicken and before handling raw beef or clean equipment to prevent potential cross contamination. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 41F. -P - Observed 2 large bins of rice cooled from prior day according to PIC between 50-51 degrees F in deep covered containers in walk in cooler. CDI, rice voluntarily discarded by PIC. |
|
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 cream cheese and crab mix, sushi, fish items in middle prep cooler between 43-45 degrees F. Ambient air temperature of unit measured 43 degrees F. Observed walk in cooler items cold held between 44-45 degrees F. Ambient air temperature of walk in cooler was 44 degrees F. Thermostat lowered during inspection with Technician arriving while present. Observed rice and noodled cooled from prior day according to PIC between 50-51 degrees F in deep tightly covered containers. CDI, noodles and rice voluntarily discarded by PIC. Technician added refrigerant to middle prep cooler and ambient air temperature measured 35 degrees F in middle prep cooler and 36 degrees F in walk in cooler. Temperature of TCS foods decreased while present. Ensure routine monitoring of TCS foods to ensure always maintained at 41 degrees F and below. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer above 100ppm as tested. CDI, sanitizer diluted to required temperature. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cheese and crab mix, sushi cooling in tightly covered containers in prep coolers. Observed recently prepared chicken cooling in tightly covered container in walk in cooler and noodle and rice cooled from day before in deep tightly covered containers above 41 degree. CDI, sushi and crab and cheese mix relocated to walk in freezer to rapidly cool and cover of chicken removed to facilitate heat transfer. Rice and noodles between 50-51 degrees F voluntarily discarded by PIC. |
|
45
|
1
|
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. Observed high temperature dish machine gauge loose and dish machine out of detergent. Detergent bottle replaced during inspection. Observed 2 coolers not maintaining TCS foods at 41 degrees F and themostat set to high. Technician arrived during inspection to calibrate. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed food debris and soil accumulating on shelving along prep line. |