| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C). No certified food protection manager present during the inspection. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. Have at least one certified food protection manager present during the inspection at all times of prep and service. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C). Observed an employee beverage placed on equipement in the kitchen.
Eating, Drinking, or Using Tobacco- Employees shall eat, drink, or use any form of tobacco only in designated areas and handle beverages in a manner that prevents cross contamination (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (C) |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.15 Where to Wash (Pf). - REPEAT - Observed an employee rinsing hands in 3 comp sink.
Where to Wash- FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK. (PF)
CDI - Employee was instructed employee to wash hands in the handwashing sink only.
2-301.12 Cleaning Procedure (P). Observed an employee rinsing hands without using soap and not washing for the required time.
Cleaning Procedure-(B) FOOD EMPLOYEES shall use the following cleaning procedure to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water;
(2) Apply cleaning compound
(3) Rub together vigorously for at least 10 to 15 seconds.
(4) Thoroughly rinse under clean, running warm water; and
(5) Immediately follow the cleaning procedure with thorough drying using an approved method. (P)
CDI - Employee was instructed to properly wash hands using soap and warm water for a minimum of 20 seconds. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf). Observed the hand sink near the grill blocked with a cart. Handwashing sinks shall be accessible at all times. CDI - Cart was removed from the handwashing sink area. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). - REPEAT - Observed sweet / sour chicken held at room temp for about 2 hours and tofu held in an ice bath for about 4 hours, with both items measured above 41F. Maintain TCS food at 41F or below when it's cold holding.
CDI - Sweet and sour chicken cooked today and held at room temp was placed in the walk-in cooler. Tofu was discarded due to improper cold holding. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). - REPEAT - Observed missing date marking on egg rolls, sweet and sour chicken, and rice stored in the walk-in cooler that were cooked the previous day, and cheese wontons stored in the recah in cooler at the cook line that were also prepared the previous day.
CDI - Food items without date marking were properly date date marked. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-201.14 Contents of a HACCP Plan (Pf). - REPEAT - Facility is operating under a HACCP plan for sushi rice but did not provide the HACCP plan during the inspection.
For a food establishment required under § 8-201.13 to have a HACCP plan, the permit applicant or permit holder shall submit to the regulatory authority a properly prepared HACCP plan that includes:
(A) General information (name, address, and contact information of the permit holder)
(B) Categorization of the TCS foods controlled under the HACCP plan (Pf)
(C) Flow diagram or chart for each food or food category identifying all steps and critical control points (Pf)
(D) Ingredients, recipes, equipment, and procedural controls addressing food safety concerns (Pf)
(E) Critical control points summary including hazards, critical limits, monitoring, corrective actions, verification, and recordkeeping (Pf)
(F) Supporting documents such as training plans, blank record forms, and scientific data, if required (Pf)
(G) Any other information required by the regulatory authority
Verification is required in 10 days. |
|
32
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Documentation of Proposed Variance and Justification (Pf). PIC stated the facility is approved to use rice for sushi without time control until exhausted; however, written variance approval from the state was not provided during the inspection.
Documentation of Proposed Variance and Justification - Before a VARIANCE from a requirement of this Code is APPROVED, required information in 8-103.11 (A - C) shall be provided by the PERSON requesting the VARIANCE and retained in the REGULATORY AUTHORITY'S file. (Pf)
Verification required within 10 days. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). - REPEAT - Spices and sauces bottles in the cook line and sugar / salt bin were not labeled with common name.
Food Storage Containers, Identified with Common Name of Food- Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. (C) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). Observed buckets of sauce stored directly on the floor not elevated as required.
Food Storage- (A) FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C). Observed wet wiping cloths not stored on food preparation tables instead of in an approved sanitizer solution.
Wiping Cloths, Use Limitation- (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a properly mixed sanitizer solution; and
(2) Laundered daily.
(C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (C) |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). - REPEAT - Observed utensil without handle stored in the salt / sugar bin between uses.
In-Use Utensils, Between-Use Storage-During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed broken shelf above prep sink, and a damaged dish-drying shelf at the 3 comp sink secured with plastic.
Good Repair and Proper Adjustment-
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp..
4-101.19 Nonfood-Contact Surfaces (C). - REPEAT - Observed plastic used to secure the dish-drying shelf at the 3 comp sink and to wrap the pipe beneath the sink, creating a surface that is not smooth or easily cleanable.
Nonfood-Contact Surfaces- NONFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
4-101.11 Characteristics - Materials for Construction and Repair (P). Observed wonton stored on unapproved paper ( menu paper ), and cooked pork stored in grocery bags in the reach-in cooler on the cook line.
Characteristics- Materials for Construction and Repair Materials that are used in the construction of FOOD-CONTACT SURFACES shall be safe, durable, nonabsorbent, corrosion-resistant, with a smooth, easily cleanable surface and may not allow the migration of deleterious substances or impart colors, odors, or tastes to food. P
CDI - Unapproved paper and grocery bags were removed, food was transferred to approved, food containers. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat. - REPEAT - Observed leak under 3 comp sink.
System Maintained in Good Repair- A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. C |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P). Observed a leaking pipe under 3 comp sink.
Maintain sanitary sewage system.-P
Verification is required in 3 days. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C). Observed unnecessary equipment that facility aren't using.
The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used .
6-501.12 Cleaning, Frequency and Restrictions (C). Observed the employee restroom floor soiled and debris accumulated under and behind equipement.
All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding (C). Observed inadequate lighting at the cook ( missing 3 bulbs) and food preparation areas ( missing 2 light heads). Light intensity at the cook and prep area measured 20 foot-candles, which doesn't meet the required minimum of 50 foot-candles for food preparation surfaces.
The light intensity shall be:
(A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during
periods of cleaning;
(B) At least 215 lux (20 foot candles):
(1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption,
(2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and
(3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and
(C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. |