| 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)
A)Operations not conducted in home or room used for living/sleeping
B)Unnecessary PERSONS not in kitchen except for brief visits
C)All PERSONS in the kitchen comply with Food Code
D)EMPLOYEES wash hands
E)Food sources, temps, condition checked at delivery
F)Food delivered during non-operating hours put in protected, temp controlled storage
G)Proper cooking using calibrated & appropriate thermometers
H)Proper cooling, routine monitoring
I)Proper hot/cold holding temps, routine monitoring
J)Proper consumer advisory
K)Proper SANITIZING of EQUIPMENT/UTENSILS
L)Sign for clean TABLEWARE when returning to self-service areas
M)No bare hand contact on RTE FOOD without prior approval
N)EMPLOYEES trained in FOOD safety & FOOD allergy awareness
O)EMPLOYEES informed of illness reporting requirements
P)Written procedures and plans are maintained and implemented when required.
PIC did not go behind their staff and ensure that time as a public health control (TPHC) procedures were being followed in accordance with their agreed upon written procedures. Some TCS foods were left outside of any kind of temperature control or active monitoring by staff and PIC. PIC duties will be taken until overall managerial control improves in this facility. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-602.11; Core; Minor build-up inside kitchen ice machine basin and ice maker comparment. Equipment such as ice machines shall be frequently cleaned. Please have ice machine detail cleaned.
4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) Significant build-up of dried/hardened food debris observed on facility onion slicer machine. In discussion with PIC, it is unknown when the last use of the machine was. EC Wall will return in 10 days to ensure all equipment is cleaned and sanitized appropriately. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Pot of fully cooked shrimp is sitting unattended by near by staff in grill area on counter shelving. Shrimp was observed sitting at 91F. In discussion with PIC, it is unknown how long the shrimp had been unattended by staff in this station. CDI: Shrimp discarded at inspectors request. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19; Priority Foundation; There were no time-holding labels on any of the required foods per their policy upon EC Wall's arrival; food had already begun time-holding prior to arrival. If time without temperature control is used as the public health control up to a maximum of 4 hours: the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. Verification required: EC Wall will return over the next 10 days to ensure time holding is being followed. If time holding can not be maintained in a way that ensures food safety - facility will have to return to cold/hot-holding of all TCS foods. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11; Priority Foundation; Two spray bottles containing chemical cleaners not labeled near soda bib station. Spray bottles shall be labeled with the common name of the contents. CDI: Owner labeled the bottles upon request. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111; Core; Significant presence of flies observed in kitchen area. Premises shall be maintained free of pests. Practice better cleaning habits to rid kitchen of harborage sites and continue to work with a licensed pest control company. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11; Core; Bulk container of raw salmon and avocados were stored on the floor inside walk-in cooler. TCS foods shall be stored at least 6 inches above floor. CDI: Food moved to shelving. Full points will be taken until violation improves. Provide adequate training to all staff on this matter. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C): Small silver serving bowls are being used as scoops and stored in direct contact with raw chicken and raw beef. CDI: Scoops removed. All food scoops must have a dedicated handle that does not come in contact with the food itself. This prevents raw chicken & beef spreading throughout kitchen when in use. Full points will be taken until violation improves. Provide adequate training to all staff on this matter. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in sushi prep area have deep scratches on the surface. Please have these replaced or resurfaced.
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Gaskets on reach-in coolers are cracked or split. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Kitchen equipment is heavily soiled. Oil inside fryers is extremely dark and full of large pieces of charred food. Gaskets are packed with food debris and exterior surfaces of grill equipment have thick greasy residue on them. Significant ice build-up is observed on the door threshold of walk-in freezer. Nonfood-contact surfaces of equipment shall be free of an accumulation of soiling. Please have this kitchen thoroughly cleaned. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; Floors and walls are in need of thorough cleaning. Significant food debris is collecting inside floor drains and creating harborage areas for pests. Physical facilities shall be maintained clean. |