| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A): Observed raw beef, chicken, and ground pork stored over cut produce. Separate raw animal foods from ready-to-eat foods - P CDI: PIC moved raw meats to bottom shelf. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11: Observed two stacks on clean hotel pans with grease residue left on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf CDI: PIC moved to be rewashed.
4-501.114: Observed sanitizer at 3 comp sink at 0 ppm. Maintain sanitizer at correct concentrations when being used to sanitize. P CDI: PIC adjusted chlorine to 50 ppm. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14: Observed noodles at 81 F and 76 F after two hours of cooling. Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. P CDI: PIC voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16: Observed shrimp tempura at 82 F stored at room temp at sushi area. Observed cabbage at 62 F and crab at 55 F in prep cooler. Maintain TCS foods in cold holding at 41F or less. P CDI: PIC voluntarily discarded. EHS recommends to not over stack prep cooler. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18: Observed Mac and cheese (6/28) and broccoli salad (6/29) past their 7 day discard dates. Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P CDI: PIC voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15: Observed noodles improperly cooled in deep, covered, and stacked containers. Observed fried chicken cooling at room temperature. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf CDI: PIC voluntarily discarded noodles, moved chicken to WIC, and EHS educated on cooling methods. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12: Establishment could not provide thin probe thermometer during inspection. A thin probe thermometer must be used to measure thin foods accurately. Pf A VERIFICATION WILL BE MADE WITHIN 10 DAYS. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12: Observed squeeze bottles at hibachi grill not labeled. Label all working containers of food (oils, spices, salts) except food that is easy to identify, such as dry pasta. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11: Observed boxes of chicken, metal hotel pans of chicken, sauce buckets, and watermelon stored on the floor of WIC. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12: Observed rice scoops stored in container of water. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. CDI: PIC moved to be washed.
3-304.12: Observed scoops without handles stored inside rice and salt. Observed handle of tongs stored in raw chicken in prep table. During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11: Observed metal pans wet stacked. 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: Observed rusted racks with peeling paint in WIC, rusted legs on prep sink, rusted rack under dish machine area, damaged gasket on RIC, and rusted bottom shelf of prep table. Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13: Observed soiled gaskets and racks in WIC. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. |