| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) - PIC Duties - Pf
-Observation: as it can be read in the inspection, food employee was not performing their duties to guarantee food safety. Several questions directly related to risk factors were not answered.
-Corrected During Inspection (CD): al the violations were corrected and Environmental Health Specialist (EHS) provided education throughout the inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to wash
FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf
-Observation: two (2) food employees were washing there hands in food sink.
-Corrected During Inspection (CDI): after Environmental Health Specialist (EHS) pointed the violation, food employee voluntarily rewashed hands in hand wash sink. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
-Observation: hand wash sink in kitchen area didn't have paper towels or any similar alternative.
-Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed paper towels in hand wash sink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
-Observation: hand wash sink was being used as a dump sink.
-Corrected During Inspection (CDI): food employee was instructed to use hand wash sink for hand wash only and clean and sanitize hand wash sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
-Observation: food employee was washing hands with gloves on and proceeded to keep working with food;
-Food employees were reusing gloves. Removing and wearing again the same pair of gloves while preparing salad.
-Corrected During Inspection (CDI): food employee voluntarily removed gloves and washed hands before donning new gloves and the other employees reusing discarded the gloves, washed hands and wore new gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
-Observation: dishes were being washed in 10ppm chlorine sanitizer in dishwasher. Make sure to keep concentration between 50 to 200ppm for chlorine.
-Corrected During Inspection (CDI): food employee voluntarily fixed dishwasher to read 50ppm.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
-Observation: several containers had sticky residue and containers in walk-in cooler had old dates labels.
-Corrected During Inspection (CDI): Person in Charge (PIC) was instructed to make sure all containers are being washed properly and sticky residue is removed and items are placed in dirty dishes to be rewashed. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
-Observation: crispy fish (raw) had final temperature at 92F and it was in plate that was going to be served to the customer.
-Corrected During inspection (CDI): food employee voluntarily discarded food item and cooked new with final temperature at 157F. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
-Observation: salad prepared at 11h47 was 56F. At 1h01pm it was still 56F. Salad was being kept in reach-in cooler in a tight fitting container not allowing air to flow around the food.
-Corrected During Inspection (CDI): salad was moved to walk-in cooler. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
-Observation: several items prepared 3 days ago had dates from March and April.
-Corrected During Inspection (CDI): food employee stated that dates were not accurate and they forgot to change the label. Food employee took items and added accurate date on the packaging. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
-Observation: salads that was just prepared was placed in reach-in cooler to cool down inside tight fitting packages that doesn't allow air to flow around the food item. Check violation #20 for more information.
-Corrected During Inspection (CDI): containers were placed in walk-in cooler to quickly cool down as mentioned in violation #20. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
-Observation: bags of frozen shrimp were being frozen in water at 75F.
-Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to Person in Charge (PIC) all the options the food code allow them to safely thaw food and PIC voluntarily placed frozen shrimps in walk-in cooler to finish thawing.
3-501.13 (E ) Reduced oxygen packaged (ROP) fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
-Observation: ROP packages were being thawed in walk-in cooler and small cooler in sushi bar inside vacuum package. Environmental Health Specialist (EHS) instructed food employees to remove from packaging as instructed in the package.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
-Observation: in several places in the establishment, walk-in cooler, coolers, and cooking area, food containers were not easily identifiable and it was not labeled.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf
-Observation: food employee was handling food with artificial fingernails without wearing gloves.
-Corrected During Inspection (CDI): food employee voluntarily wore gloves.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
-Observation: at least two (2) food employees were wearing bracelets while preparing food.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
-Observation: two (2) food employees were not wearing any type of hair protection while preparing food.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
-Observation: bucket sanitizer had chlorine with 25ppm concentration.
-Corrected During Inspection (CDI): food employee voluntarily replaced sanitizer with 200ppm concentration. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
-Observation: scoop inside rice container didn't have a handle. Make sure scoops inside food items have a handle and handles are kept up, not touching the food item.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
-Observation: food container with dressing inside was melted, with holes on it and chipping plastic. Plastic cover for salad was braken apart with sharp angles chipping plastic that can fall on the food and become a solid hazard.
-Corrected During Inspection (CDI): person in charge (PIC) voluntarily discarded all items.
4-402.12 (A)(3) Fixed Equipment, Elevation or Sealing (C)
-Observation: hand wash sink in sushi bar was coming out of the support and it needs to be caulk on the base. Make sure to re-caulk sink.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
4-501.12 Cutting Surfaces (C)
-Observation: cutting board had buildup and acumulation. Make sure to clean as often as necessary to keep it clean.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
-Observation: slow cooker is not designed for commercial use.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
-Observation: reach-in cooler had handle broken, small cooler had gaskets in bad repair and walk-in cooler had shelves rusty.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) 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.
-Observation: several equipment had greasy buildup, accumulation, and food debris, such as reach-ins, oven, gaskets, and outside food and dressing containers. Make sure to clean as often as necessary to keep it clean.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
-Observation: floor coating is coming out in several areas and is no longer cleanable. Create plan to repair and resurface floor; Wall areas at cove base poro repair/around plumbing openings in walls not sealed.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |