|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sink near walk in cooler. CDI - Handwashing signage was provided by regulator. -0 points- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at three compartment sink with a concentration of 10ppm. CDI - PIC drained sanitizer and refilled with chlorine sanitizer with a concentration of 50ppm. -0 points- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo, cheese, and chicken nuggets in flip top cooler holding at temperatures between 45F and 50F. Observed raw salmon in low boy cooler with a temperature of 45F. CDI - Items in flip top cooler were removed from walk in cooler and placed in flip top prior to service. All items were taken to walk in cooler to rapidly cool to 41F or less. Raw salmon was placed in low boy cooler after preparation for sushi. Salmon was moved to walk in cooler to rapidly cool to 41F or less. -REPEAT- -3 points- |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw fish thawing in prep sink under running water with a temperature of 84F. Approved thawing methods are thawing under refrigeration, thawing completely submerged under running water with a temperature of 70F or below, and as part of the cooking process. CDI - Thawing items were moved to prep areas for preparation. -0.5 points- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 cooking oil stored on floor in kitchen. Observed boxes of chicken wings stored on floor in walk in cooler. -1 point- |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets and watches while preparing food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while not wearing hair restraints. -0.5 points- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and moisture build up in reach in coolers. Recommend higher frequency and more thorough cleaning. -0 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on top of food prep surfaces and equipment. Designate an area for the storage of employee possessions away from equipment, customer food, and utensils. -0 points- |
|