| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14; Priority; Employee observed walking in from outside area, placing on a hair net, and then walking to the walk in freezer to begin putting food away/opening boxes of food. Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. CDI- PIC instructed employee to wash their hands. Employee washed hands. 2-301.12 (A),(B); Priority; When above employee was instructed to wash hands, hands were washed briefly (less than 10 seconds). 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). CDI- Employee instructed to re-wash hands appropriately for required amount of time. Employee washed hands correctly. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A); Priority Foundation; Sprayer nozzle stored in bakery handsink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Sprayer nozzle moved. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1); Prioroity; Tuna and salmon poke bowls stored on same pan as pre-cooked BBQ ribs. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Store in designated area for sushi. CDI- Sushi employee moved to bottom of the sushi reach in cooler. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Cut turkey chub with prep date mark of 10/1. Cut top corned beef chub with prep date mark of 10/1. Pre-cooked chicken opened and not date marked in the walk in cooler. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI- All items above were voluntarily discarded by the PIC. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1); Priority foundation; No written procedure for baked/fried chicken held on time present. Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- EHS and PIC constructed TPHC written procedure at end of inspection. NOTE: Rotisserie chickens used for chicken salad at this location and not held on time. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) and (C); Core; Box of single-use cake containers stored partly on the floor inside storage closet. A box of cups were stored directly beside the back handsink with water splashing on them. A box of plastic covers stored directly beside middle handsink. Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS recommends a splash guard on these sinks if items are to be stored directly beside them. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B); Core; The chicken skewers and baking sheet trays have heavy accumulation of debris/encrusted deposits. Baking sheets pans are beginning to accumulate buildup. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Replace these as neccesary if they are no longer cleanable. Repeat. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 (B); Core; Leak noted at mop sink faucet. Repair. Maintain plumbing in good repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12; Core; Clean the ceiling tiles and light shields throughout including the mop sink. Heavy dust accumulation and debris is present. Clean the floors underneath the prep sinks. Clean the floors under equipment more frequently. 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. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11; Core; Lighting throughout the facility is noticeably low. Provide 50 foot candles of light in the facility over food prep areas. EHS does not have a light meter so light cannot be effectively measured today. If any light bulbs are out, replace them. If any light shields are soiled, clean them. This should help bring up lighting intensity as required. |