| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A); There is no one present with a valid food protection manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- available resources discussed. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11; Priority; In walk-in cooler, a container of raw chicken was stored above produce. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented in order of final cook temperature. CDI- chicken moved during inspection. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1); Priority; [Repeat] Several fried foods sitting on the countertop and not labeled for TPHC were holding well below 135F. Maintain TCS foods in hot holding at 135F or above. CDI- education was given and food items prepared within the last hour were allowed to be labeled for TPHC. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Miso soup in the walk-in cooler was 44F. Dynamite mixture (crab, tuna and mushroom) measured as too warm at 62F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Miso soup was cooled down rapidly by utilizing the freezer. Dynamite mixture was voluntarily discarded by PIC during inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17; Priority Foundation; [Repeat] A container of bbq eel was observed without date indicating when the packages were opened. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates added.
3-501.18; Priority; Dynamite mixture (crab, tuna, mushroom) dated from 11/17 was observed holding in the prep 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- item voluntarily discarded by PIC. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) ; Priority Foundation; [Repeat] All fried foods and sushi rice being held on TPHC was not labeled indicating when the food items were removed from temperature control. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- all food items were prepared no more than 2 hours prior to my arrival. Next occurrence will result in immediate discard. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11; Food employee was observed preparing containers of spicy mayo that were sitting on the floor. Protect food from contamination sources not specifically noted by the code. CDI- education was given and employee wiped down bottoms of containers before placing onto the countertops to finish preparation. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ); Residue accumulation present along the shelving in the walk-in cooler. Dusty shelving also noted throughout the kitchen as well. One of the microwaves was observed with food debris and splatter. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core; Floor tiles missing/damaged with pooled water in walk-in cooler near entrance. The bottom portion of the wall is damaged to the point of having potential entryways for pests. PHYSICAL FACILITIES shall be maintained in good repair. Repair the floor and wall. [REPEAT]
6-501.12; Cleaning needed along the walls, and ceiling tiles throughout the kitchen. 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. |