| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed a food employee not vigorously rub hands for 10-15 seconds when washing their hands and several employees turn faucet off with their bare hands and not use barrier. CDI by instruction. Repeat. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed no disposable towels provided at dispenser at handwashing sink near sushi area. CDI, towels provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw tuna stored over tofu in low prep refrigerator. CDI, foods relocated for proper storage. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed 2 store display cases not holding TCS foods at 41 degrees F and foods found between 42-45 degrees F relocated to rapidly cool. Observed low prep area of cold hold refrigerator with ambient air temperature of 46 degrees F and food such as pimento cheese and meatballs between 48-49 degrees F near sub station. Foods in this unit held over 4 hours and out of temperature voluntarily discarded by PIC. Visit to be made to ensure long term compliance and calibration to ensure units capable to maintain TCS foods at required temperature. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance received by state no points to be deducted on first inspection for cold hold violation under new regulatory standard. Date marking variance option discussed for equipment and handout provided to PIC. Visit for long term compliance of units by 2/17/19. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 bologna with date of preparation of 1/31. CDI, bologna voluntarily discarded by PIC. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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
Observed TPHC forms incorrectly filled out with Final cook temperatures but not time foods left temperature control. CDI- through instruction |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of degreaser stored over food ingredients on storage rack. CDI, degreaser relocated for proper storage. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee wearing a watch. |
|
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 pans being wet stacked on clean pan storage rack.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed single-service towels not protected and accumulating soil. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 lights out under hood ventilation system at pizza area. Observed display cases not holding TCS foods at 41 degrees F and below and low prep area of cold hold refrigerator with ambient air temperature of 46 degrees F and food between 48-49 degrees F near sub station. Visit to be made to ensure long term compliance and calibration to ensure units capable to maintain TCS foods at required temperature. |