| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 on the prep table. CDI- PIC removed the drink and located to acceptable place to prevent contamination. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed carrots in the walk in cooler.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over cooked breaded chicken in the walk in cooler.
CDI- PIC rearranged the storage order in the walk in cooler . |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the tapioca at 67F. CDI- PIC stated that these were just made a couple hours ago. I allowed them to place in the walk in cooler to get down to below 41F. Explained to PIC that this food must also meet the cooling parameters as all other TCS foods. 135F-70f in two hours and then 70-41F in four hours. |
|
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 bean sprouts and fried tofu on time, however no times were on the product that were on the prep table at the cookline. CDI- PIC voluntarily discarded the fried tofu and the bean sprouts. Reviewed facility TPHC process with them. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed chicken powder unlabeld at the cookline. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 a plastic container of chicken stored on the floor in the walk in cooler. CDI- PIC relocated the chicken. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed the sanitizer spray bottle at the bar at 0 ppm of chlorine. CDI- PIC remade the chlorine sanitizer and is now at 100 ppm of chlorine. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 in use knife stored in between prep units. Observed knife at the sushi station stored in standing water. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed sushi to-go containers stored with the food contact surface facing upward. |