|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment. 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 food employee use clean bare hands to turn off faucet. CDI- Educated employee to use a clean barrier to turn off faucet after a handwash and a rewash was done. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
In walk in cooler, observed raw pork being stored directly on top of box of tomatoes. CDI- Container of pork was removed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
On plastic containers being stored as clean with stickers on them. CDI- Containers were removed from shelf to get stickers removed and be rewashed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
At sushi bar, observed interior of ice machine with black residue on the walls. Cleaning frequency needs to increase. |
|
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 several items in walk in cooler above 41F. Items from last night(beef, noodles, chicken, shrimp and pork) were all cooked between the hours of 6-9 pm, placed in freezer to cool for about 10-15 minutes and then put inside walk in cooler uncovered to finish cooling process. Items were covered up with plastic wrapping this morning. The ambient air of the cooler was at 68F. Cooler is located on outside and PIC thinks cooler is not at the right temperature due to door being opened and closed a lot. CDI- All items were voluntarily discarded and EHS instructed PIC not to use walk in cooler and to utilize other equipment until unit is fixed. *Compliance visit will be made within 10 days to ensure unit is holding foods at the right temperature.
Observed wasabi sauce, spicy mayo, and japanese mayo at sushi bar above 41F. Sauces are in bottles on counter not under temperature control. Employee stated sauces had been out for about 10 minutes and get used within 4 hours. CDI- Sauces were placed on temporary time. Facility will like to use TPHC on sauces going forward, procedure was explained. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
Verification Required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed facility with non working thin probe thermometer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Commment. 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 handles being stored down in buckets of rice. |
|
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 metal containers wet nesting. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Facility is using coke refrigerator to store potentially hazardous foods. Instructed PIC not to use the unit to store foods but only to store bottled and packaged products as the manufacturer label states. |
|