| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11A (C) Observed food employee eating food with gloved hands while on the main cook line. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection cannot result. Store employee drinks on bottom of prep table. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Multiple employees observed entering the kitchen without any handwashing then immediately handling food without handwashing. One employee observed eating with gloved hands then washing gloves in lieu of changing gloves or handwashing.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
CDI- Regulatory authority reviewed proper handwashing procedures including when to wash and glove usage. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) Front hand sink observed being used as a dump sink. A handwashing sink may not be used for purposes other than handwashing Pf.
CDI- Regulatory authority reviewed with management who reviewed with staff. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Multiple items observed above 41F, due to being left at ambient room temperatures, outside of temperature control for an extended time. Maintain TCS foods in cold holding at 41F or less. -P
CDI- Items were voluntarily discarded. Regulatory authority reviewed the requirements for house-made items to be held at 41F or less and reiterated that even while busy, containers of dressings shall be kept under refrigeration.. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) Several sushi rolls on lunch menu did not contain an asterisk. This was present on the dinner menu as items are served raw. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Flies present throughout the establishment. Keep the premises free of insects, rodents, and other pests.
6-501.112 Dead insect observed on hand sink. Remove dead or trapped birds, insects, rodents, and other pests. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.14 Establishment was portioning sauces in the dining area during operation, while customers were seated in dining room. Unpackaged food shall be protected from contamination during preparation. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 C) Observed food employees without head coverings. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14B,1 (C) Observed wet cloths stored on prep table. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution.
3-304.14(D) Sanitizer bucket observed visibly soiled with debris and 0ppm chlorine. Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11C (C) Observed door gaskets throughout with black growth and miscellaneous debris. Thoroughly clean gaskets as necessary. Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |