| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 cut celery dispensed and handled with bare hands at beginning of inspection. CDI - PIC intervened, celery washed and drained. PIC instructed glove use. -1.5- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed roasted chili peppers blocking access to handsink at beginning of inspection. CDI - PIC removed these to prep table. -.1- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces of seaweed containers touching sticker residue on outside of stacked container stored as clean in dish pit. CDI - PIC instructed removing stickers and re-washing prior to use. -1.5- |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked wings, cooked pork and other TCS foods cold holding above 41F in prep unit taken out of walk in cooler cold today. PIC moved these items to walk in cooler to cooler. Items at or below 41F after 25 mins. VR no later than 08/16/2021. -3- |
|
22
|
0
|
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 time procedure used for white rice used to make sushi without the required time stamp per provided written procedure. CDI - PIC trained sushi staff to use existing procedure. PIC will monitor to ensure procedure used. -0- |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory today missing disclosure statement. VR no later than 08/16/2021 to ensure consumer advisory contains disclosure statement. -.5- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed boiled eggs, freshly washed lettuce and cooked pork cooling in prep unit with lids and wrapping in place. CDI - EHS advised PIC that cooling needs to take place in cooling equipment. PIC moved these items to walk in cooler to rapidly cool. -.5- |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 working containers of spices and sauces at wok station without label identifying contents. -1- REPEAT |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans of pineapple stored with intact canned goods in dry storage area. CDI - PIC held in another area for credit. -0-
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw meats and boxed items stored directly on walk in freezer floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed food employee wiping off in-use knives with wiping cloth and then storing wiping cloth on prep surface between uses. -.5-
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket with wiping cloth inside stored on floor under wok stove. |
|
42
|
0.50
|
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 nested plastic containers stored above 3-comp sink area in dish pit. -.5- REPEAT |
|
50
|
1
|
Sewage and waste water properly disposed |
Yes |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P Observed sewage begin to back up under 3-comp sink while EHS reviewing dishwashing procedures. CDI - PIC cleared drain. EHS reminded PIC that sewage backup is an imminent hazard and will result in immediate closure of facility until hazard no longer exists. -1- |