| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed PIC failure to understand cut leafy greens are potentially hazardous foods, which foods require date marking, and proper documentation and labeling of foods held using TPHC. CDI- answers and information provided again |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee return to line from rear kit
chen and donn gloves. CDI- hands washed then gloves donned2-301.14 Wash hands after activities that contaminate them.-P Observed multiple wait staff clean plates or return with patron food and return to POS of food prep without washing hands. CDI- hands washed; employees coached |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs in restrooms. More given |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved raw salmon over ready to eat food in walk in cooler. CDI- re-organized3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees leave cook line and return without changing gloves. CDI- coaching provided to PIC |
|
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 45F. -P
Observed chicken cooling at rear prep table at 85F and then again at 82F 30 minutes later. CDI- removed to cool in walk in cooler |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved rice hot held in steam table top unitat 123F. CDI- placed on TPHC |
|
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 multiple TCS foods cold held above 41F(see temp chart) primarily overstocking or did not understand foods had to be held cold, CDI- placed on temporary TPHC or removed to cooler |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed multiple TCS foods not date marked, primarily tops of prep units. CDI- date marked |
|
22
|
1
|
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 Observed rice, dumplings and spring rolls held off temperature control, some with time of 11am and no written TPHC procedures. VR |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of solution. PIC called it degreaser. CDI- labeled |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 multiple unlabeled workgin containers of foods in front of wok. |
|
39
|
0
|
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 multiple dry wiping cloths on food prep surfaces. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 knife stored between equipment and in use utensils stored in 80F water. |