| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Observed employees unable to state reportable illnesses and symptoms. CDI EHP posters provided and talked about educating employees about health policy before prepping food in kitchen. |
|
6
|
0
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 When to Wash - P
Observed employees leave food prep area then return to put on gloves and prepare food. CDI hands washed.
2-301.14 Wash hands after activities that contaminate them. -P. Observed employee wash hands for less than 15 seconds and not use a barrier to prevent recontamination. CDI hands washed. |
|
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 employee scoop excess ice from glass and return in ice bin. CDI drink remade and ice discarded. |
|
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 pre-cooked mussels in same container as raw lobster and raw shrimp stored above sauces. CDI items relocated.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above RTE food in walk in unit. CDI items relocated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees use gloves to handle phone, trash bin, and clean surfaces then return to food prep. CDI hands washed and gloves changed. |
|
14
|
0
|
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 facility with fryer baskets from the night before that was soiled with leftover food debris. CDI items moved for cleaning. |
|
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 brown sauce, that has cooked peppers inside, held at cook line at room temperature. CDI items was at 43F and placed on TPHC for 4 hour hold time. Provided TPHC procedures. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
Observed sliced lettuce, napa cabbage, sesame chicken, crab sticks, tempura sweet potato, tempura shrimp, brown sauce, bean sprouts, and garlic/oil mixture not dated. CDI items dated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 facility using TPHC for sushi rice and no written procedures. CDI procedures emailed to facility. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sanitizer buckets that was above 200ppm and bleaching out test strips. CDI items diluted. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Thaw in refrigeration or fully submerged under water with running water to agitate particles. Observed yellowfin tuna that was siting on prep top while thawing. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C
Observed plastic containers of sauces that was not easily identified and not labeled at dry storage and at prep areas. |
|
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 water chestnuts and other food items stored with food in good condition. CDI cans moved to a separate area for a credit. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling equipment and utensils without a hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with watches and bracelets. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed rice scoops, paddles and other utensils stored in room temperature water. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed plastic bowls that were soiled with leftover food debris. CDI items discarded. Suggest keeping items above to prevent splash or leave in a plastic sleeve. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed sanitizer dispenser unable to pump out sanitizer at 3 comp sink. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed employee food and beverages stored on ice bin, in containers with food for the facility and was not appropriately separated. |