| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Obsevred PIC with servsafe but due to the amount of code violations found today they are not qualified to be a food protection manager. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee BHC, they were cutting, RTE carrots. CDI-EHS intervened and they voluntarily discarded carrots. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a metal container and a ricer scoop in the handsink near the WIC, they do have two other hadnsinks within 10ft. CDI-PIC moved container. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna sushi stored over RTE crab in the reach in. Observed raw shrimp behind RTE eggs in the prep unit.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados stored over RTE seaweed salad in the reach in.
CDI-PIC put avocados and tuna on the bottom shelf, shrimp was moved to the front to prevent contamination.
PIC did nto sign due to Covid protocols. |
|
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 bean sprouts, and 2 containers of noodles all in water that was above 45F. PIC said they put water it in at 11am. Ranch in a container on the shelf at 56F. Cut cabbage on the counter at 53F. CDI-PIC voluntarily discarded bean sprouts and noodles and moved ranch and cabbage to the WIC. |
|
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 kimchi in the WIC with no DM. PIC said they made it last Tuesday. EHS discovered it was made in house, CDI- PIC voluntarily discarded.
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 house made ginger dressing from 12/31-dressing has fresh garlic and oil. PIC was going to keep in until it was gone. CDI-PIC voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed butane fuel stored next to a cutting board. CDI-Food emplloyee moved to a bottom shelf. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf Observed kimchi being made in house. Food empoyee explaiend they use raw cabbage and aslt it for 7-8 hrs and then add the spices. The kimchi currently is kept cold and for longer than 7days. CDI-EHS had discussion with PIC that this is an unapproved food source and they need a variance for it. They must discontinue making it or request a variance from the state. All kimchi was voluntarily discarded. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed kimchi being made in house. Food empoyee explaiend they use raw cabbage and aslt it for 7-8 hrs and then add the spices. The kimchi currently is kept cold and for longer than 7days. CDI-EHS had discussion with PIC that this is an unapproved food source and they need a variance for it. They must discontinue making it or request a variance from the state. All kimchi was voluntarily discarded. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Obsevred fruit flies behind the bar. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in boxes, on the floor in the WIF. REPEAT |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados (with sticker still on them) being used for sushi rolls. The food employee confirmed they do not wash first. EHS suggested the wash first to prevent bacteria from entering the edible part of the avocado once they cut it. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area. REPEAT |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-603.16 Rinsing Procedures - C Observed food employee washing dishes and putting dishes into the sanitizer without a rinse in between. CDI-EHS showed proper procedure and food employee filled sinks up properly. |