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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
Repeated Violation.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Unwashed broccoli and mushrooms were stored over RTE cheese in the drawer of the cook line. Unwashed cauliflower over RTE Mac and cheese unwashed melon over RTE pico.
Keep unwashed produce under or away from RTE foods.
CDI- Items were rearranged. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeated Violation.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Boars Head commercially packaged grab and go meats and cheeses were between 38F and 48F. The pre sliced and commercially packaged boars head items had been stacked in the case in such a way that it blocked the air flow in the grab and go cooler. DO NOT block air flow in coolers. Staff will restock product as it sells. Over stacking coolers, temperature abuses food rendering it unsafe to sell or consume. Maintain cold held TCS foods at 41F or below.
CDI- PIC moved product away from the air exchange and placed items in the walk in cooler. |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Conformance with Approved Procedures (P)
(B) Comply with the HACCP PLANs and procedures that are submitted as specified under § 8-201.14 and APPROVED as a basis for the modification or waiver; P
Procedures were not followed for the cooling and acidification of sushi rice. It was over two hours since the rice had been cooling and the rice was 90F. The cooling log stated that the rice was 76F at 9:00am. Follow approved procedures.
Verification Required- An inspector shall return in 3 days time to verify compliance. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Repeated Violation.
2-402.11 Effectiveness - Hair Restraints (C)
Two food employees who had their hair pulled back into a bun, were wearing their hair restraints only around the bun leaving the rest of their head uncovered. Cover exposed body hair to prevent hair from contaminating exposed food, utensils, linens, and single service items. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeated violation.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Shelving within the sushi cooler had chipping paint. Repair or replace as needed with approved materials. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Repeated Violation.
5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent.
The rear seal on the dumpster was actively leaking leachate. Maintain dumpsters in a leakproof manner. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeated Violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. HVAC vents and ceiling tiles around the vents were coated in dust. Vents and ceiling tiles need to be cleaned. |
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