| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf
*Observed several priority and priority foundation violations during inspection including bare hand contact, cold holding, hot holding, and cooling methods.
CDI-Educated PIC on responsibilities. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 - Cleaning Procedure: Food employees shall clean their hands and exposed portions of their arms by wetting under clean, running water, applying cleanser and scrubbing for at least 10 seconds and then thoroughly rinsing. To avoid recontamination, disposable paper towels may be used to dry and turn off the faucet after washing. P.
*Observed employee turn off the faucet after washing hands with bare hands.
CDI-employee rewashed hands.
2-301.14 - When to Wash: Food employees must was hands before donning gloves to initiate a task that involves working with food. P
*Employee removed gloves and donned new gloves and started preparing food without washing hands.
CDI-employee washed their hands. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 - Preventing Contamination from Hands: Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. P
*Employee observed contacting spring roll and garnishes with bare hands.
CDI-food was voluntarily discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*Observed washed produce stored below unwashed produce and ground meat stored above shelled eggs in walk in cooler. In prep unit across from cookline, raw shrimp and steak were stored above cut oranges. Several containers of food in multiple prep units and walk in was stored uncovered.
CDI-items were rearranged.
3-304.15(A) - Gloves, Use Limitation: Discard gloves after a task is complete or any time they are damaged or soiled. P
*Multiple employees touched their face and clothing with changing their gloves or washing their hands. Employees also changed from handling raw foods to ready to eat foods without washing hands or changing gloves.
CDI-hands were washed and gloves were changed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf .
*Inside cavity of microwave has food residue on it.
CDI-microwave was cleaned.
4-602.11 - Equipment Food-Contact Surfaces and Utensils: Clean the equipment and utensils used with TCS foods as required when contamination occurs. P
*Employee used a soiled rag to wipe a knife. Utensils need to be wiped with sanitizer.
CDI-knife was sanitized.
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizer shall be maintained between 50-200ppm. Quaternary ammonia sanitizer shall be maintained between 200-400ppm. P
*Sanitizer bucket in sushi area was below 50 ppm of chlorine when tested.
CDI-sanitizer was remade. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
*Pot of rice in sushi area was 85F. Recommend using Time as a Public Health Control procedure for rice. Verification is required in 3 days.
CDI-rice was voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
*Tempura shrimp on counter was 68F, soft shell crab on prep sink drainboard was 90F, shumai on prep table was 49F, tofu in prep top was 45F, and steak in prep top was 50F near top and 38F near bottom. Ensure items in prep top are not stacked past the level of the rim. Verification will be required in 3 days.
CDI-Items on counters and prep tables were moved to prep units to cool. Discussion had regarding food level in pans. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 - Common Name: Label working containers of chemical with common name. Pf
*Sanitizer bottle was unlabeled near hand sink.
CDI-bottle was labeled.
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P
*Bottle of dish soap was stored in compartment of prep sink while food was stored on both drain boards and in other compartments. Ensure prep sink does not have any chemicals and is cleaned and sanitized before food is placed in it.
CDI-discussed with PIC and dish soap was moved. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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
*At beginning of inspection, fried chicken was cooling on counter at 90F. Ensure food is moved to a cold holding unit when temperature is below 135F to cool it quickly. Several cooling foods were tightly wrapped in plastic in walk in. Allow food to cool quickly by venting the container.
CDI-Discussed with PIC. Chicken was moved to walk in. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed in a container continuously filled with cold running water maintained at 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and then immediately transferred to cooking equipment.
*Container of lobster tails were thawing under ambient temperature and were 40F. Lobsters were moved to prep unit. Ensure one of the following methods is used to thaw food. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta.
*Several containers of sauces and spices near cookline were unlabeled. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests.
*Observed several flies in dish machine area. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
*Several boxes of food were stored on floor of walk in freezer. These need to be moved off the floor. |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
*Multiple food employees were wearing bracelets and watches. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil.
*Several wet wiping cloths were stored on counters throughout kitchen. These need to be stored in sanitizer when not it use. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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.
*Several scoops in food did not have handles or had handles contacting food. Observed one ice scoop with handle contacting ice. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing.
*Several stacks of dishes were stacked wet. Allow dishes to air dry before stacking.
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store cleaned equipment, utensils, linens and packages covered or inverted.
*Observed several plates stored with food contact side up on top shelf. These plates need to be stored inverted. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 - Single-Service and Single-Use Articles, Use Limitation: Single-use and single-service articles may not be reused.
*Single use black plastic containers were observed on dish rack. These containers were washed and reused. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
*Observed standing water in prep cooler 2 on cookline. Gaskets of units on line need to be detail cleaned. Sides of equipment on cookline have grease accumulations and need to be cleaned. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
*Doors of both dumpsters were left open. Ensure these are kept shut.
5-501.114 - Using Drain Plugs: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
*One dumpster is missing a drain plug. Obtain drain plug. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
*Observed suspected microbial growth on walls behind dish machine and on ceiling vents in dish room. Multiple food splatters on walls in kitchen. These need to be cleaned. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
*Observed box of red bulls, hoodie, and a backpack on a shelf above bags of rice. Ensure personal items are stored where they cannot contaminate food. |