| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
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 open employee can drink in prep cooler. CDI- Drink removed. |
|
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 cook arranging RTE steamed broccoli on two plates of General Tso's chicken, with bare hands. CDI- PIC disposed of the two plates of food, worker washed hands and put on gloves. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility offering raw red snapper for sushi, facility did not have a letter of gurantee for this fish. Facility agreed to not offer this fish for sushi until they can provide a letter of guarantee. Facility has 10 days to provide this info. |
|
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 box of raw eggs stored right next to and touching box of cabbage. Observed container of raw chicken stored in reach in cooler above cooked rib meat. CDI- Eggs stored on separate shelf away from produce, Raw chicken moved below RTE rib meat.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed pans of dumplings and spring rolls lined with paper menus, risk of ink getting into food from menus. CDI- Pans of food voluntarily disposed of. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a few boxes of un-washed produce (avacodos, cabbage heads) stored above cooked foods on shelf in walk in cooler. CDI- Foods re-arranged with un-washed produce stored separate. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans stored as clean with greasy residue and some large pots with food debris left on them. CDI- Dirty items re-washed.
4-702.11 Before Use After Cleaning - P Observed 3 compartment sink not properly set up with sanitizer in second compartment. Wash all food contact surfaces in a 3 step process, wash, rinse, then sanitize. CDI- PIC had sink properly set up for proper wash, rinse, and sanitizing. |
|
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 prep cooler air temp inside reading 42 degrees consistently. Most foods inside were 42-43 degrees. Due to temps being so close to 41 and degree of accuracy of thermometers, no points deducted today, however; prep cooler needs to operate below 41 to maintain food temps at 41 or below even during busier times. Will follow up that prep cooler air temp is capable of cold holding TCS foods at 41 or below. |
|
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 facilty using TPHC procedure for sushi rice, rice not being time marked per procedure. CDI- Sushi rice time marked. |
|
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 a few foods being left out to cool at room temp for extended time that were less than 135 degrees including wings at 115 degrees gen tso chicken that was 125 degrees. Be sure as foods reach 135 degrees or less during cooling that proper cooling methods are used to speed the cooling process. CDI- Items moved to shallow vented pans in walk in cooler, observed them at 70 or below by end of inspection. Observed foods actively cooling in walk in cooler in deep and tightly covered pans or tubs including boiled chicken and lo mein noodles. CDI- Foods moved to shallow un-covered pans to speed cooling, foods observed to be cooling at proper rate by end of inspection. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no stem thermometer available. Will follow up that facility has proper thin probe stem thermometer. |
|
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 bag of onions and a tub of sweet and sour sauce stored on the floor. CDI- Foods stored up, off the floor. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed floors under cook line to be very dirty with significant grease build up, need cleaning. |