| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Observed that the handwashing sink across from the cook line was being used for storage. Maintain access to handsinks. Handsinks may only be used for handwashing. CDI- The sink was clean and sanitized during the inspection. Pf |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Observed a bowl of raw chicken being stored in a bus pan with raw beef and ready to eat chicken being stored on the same shelf as raw pork and seafood, all in the walk in cooler. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. Raw animal products shall be stored in order of final cook temperatures required to kill pathogens. Chicken should be on the bottom with a final cook temperature of 165 F. Beef can be above chicken because of the final cook temperature of 155 degrees F. Pork and fish should be above both beef and chicken because of the 145 degree final cook temperature. Ready to eat food shall be stored above all raw animal protein. CDI- The walk in cooler was rearrange according to final cook temperatures. P |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed plastic ware pans, on the clean storage rack, that still had the old date marking stickers and food debris on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- The items were taken to the dish washing area to be cleaned and sanitized. This is a repeat, however, it was better than the last inspection. Pf |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: Observed that the sushi rice was being held for 12pm to 4pm, however, there was not a written procedure on the premises. Written procedure shall be prepared in advance, maintained at the food establishment and made available to the regulatory authority. CDI- The PIC was educated on the written procedure for time as a public health control. Pf |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 - Restriction and Storage: Observed that there were eye drops being stored about food items in the wait station area. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. CDI- The PIC placed the drop in a location with other employee items away from food prep. P |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Observed working containers of MSG, corn starch, and sugar that were not labeled. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Repeat. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Observed to go soup/noodle containers that were being used as scoops rice. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Repeat. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Observed plastic food storage containers that were stacked while they were wet. Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Observed that the lids covering the corn starch and rice bins were broken and needed to be replaced. Equipment shall be maintained in good repair. Repeat. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed that bottom of the prep coolers needed to be cleaned. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |