| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C - Establishment has 210 days from the date the permit was issued to attain ANSI food protection manager certifications for managers. At least 1 employee with ANSI food protection manager certification must be present during all hours of operation to oversee food operation. 0 pts. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Manager only knew 1 reportable symptom and none of the reportable illnesses. Employees must be aware of their responsibility to report the “big 5” symptoms and illnesses to the person in charge. Recommend establishment post sample health policy form and ensure employees know where it is located. CDI - Sample health policy given to establishment to post. 0 pts. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employee drink on dry storage shelf and on prep table beside 3-compartment sink. Employee drinks shall be stored on a low shelf or separate area to prevent potentially spilling onto or contaminating food, clean utensils, or food preparation surfaces. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw salmon and tuna stored on shelf above cooked shrimp and cooked chicken in upright cooler. Also, raw portioned pieces of salmon were on top shelf of upright freezer above ready-to-eat foods. Raw animal foods shall not be stored above ready-to-eat foods. Raw animal foods out of their original packaging must not be stored above ready-to-eat foods in freezers. CDI - Food storage order corrected during inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - 2 containers of cooked shrimp were cooked yesterday and still measured 45-46F in upright cooler. Pan of cooked shrimp from same batch in front cooler measured 50F. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Cooked shrimp discarded. 0 pts. |
|
21
|
1.50
|
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 - Several TCS ready-to-eat foods in front cooler were not date marked and were made more than 24 hours ago. TCS ready-to-eat foods must be date marked if held in the establishment for at least 24 hours. TCS RTE foods shall be discarded 7 days from preparation with day 1 being the day it was prepared or cooked. CDI - Dates placed on items. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Time as a Public Health Control - P,PF - Time used as a public health control instead of temperature for acidified rice. No written procedures in place at time of inspection. VR - Verification required within 10 days that establishment has time as a public health control procedures in place and is following them. TPHC template emailed to establishment. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - No consumer advisory for raw foods on menus. Place consumer advisory on printed menus and wall menu. Ensure that each item that is served raw is identified by asterisk or other means, and that the asterisk is tied to the disclosure statement with “these items contain raw foods. Consuming raw or undercooked foods may increase your risk of food borne illness, especially if you have certain medical conditions.” VR - Verification required within 10 days. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P - Bottle of Windex on prep table. Toxic chemicals shall not be stored on prep tables. CDI - Windex moved to chemical storage area. 0 pts. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Marinated cooked chicken pans were cooling in top of front cooler unit. Cooked shrimp was cooling from yesterday in container that was tightly covered with plastic wrap. TCS foods shall be cooled in equipment that is designed to rapidly cool food (definitely do not used top of make-unit to cool). TCS foods shall also be loosely covered or uncovered to facilitate rapid cooling. CDI - Shrimp discarded and cooked chicken moved to back cooler to continue cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Employee food (cooked duck) stored on shelf above food for restaurant in upright cooler. Employee food must not be stored above food for restaurant. CDI - Duck moved to bottom shelf. Recommend establishment label employee food as well. 0 pts. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C - Employees preparing food with no hair restraints. Food employees must wear a hair restraint such as a hat or hair net. 0 pts. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wiping cloth bucket stored on floor and solution had no sanitizer in it. Wiping cloths shall be stored in sanitizer when in between uses and the bucket must be stored off the floor. CDI - Bucket emptied. 0 pts. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Disposable containers used as utensils and stored in several buckets of sauces and in dry storage ingredients. Also, rice paddle stored in 119F water. In-use utensils must have a handle and the handle must not be stored where it is contacting the food. In-use utensils stored in water must be stored in water that is at least 135F. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Soy sauce buckets and mayo buckets being reused to store new foods. Do not re-use single-use and single-service articles. Discard after original food is finished. // 4-903.12 Prohibitions - C - Disposable food trays stored underneath plumbing of front hand washing sink. Do not store single-use or single-service articles underneath sewage lines. 0 pts. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs - C - Drain plug missing on dumpster. Contact landlord to request drain plug be installed on dumpster. 0 pts. |