| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C). - REPEAT
PIC did not have a food protection manager certification. #1 was marked in because the PIC was knowledgeable.
PIC shall be a certified food protection manager who has demonstrated proficiency in the required information by passing a test that is part of an accredited program. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-202.12 Handwashing Sinks, Installation (C) - REPEAT
In both public restrooms the hot and cold water at the handwash sinks was around 78 degrees F. Mixing valve is not working as there is no variance in temperature between hot and cold and it cannot reach 100 degrees F. Points maintained at half because the handwashing sink was accessible and nothing was stored inside the sink today.
(A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (C)
6-301.12 Hand Drying Provisions-
Observed no papertowels for the handwashing sink in the dish area. CDI - PIC provided papertowels to the sink.
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with Individual, disposable towels or use other approved methods. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated, and Honestly Presented-
Observed a moldy orange stored in a cardboard box with other oranges. CDI - Oranges were discarded.
FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.12 Records, Creation and Retention-
Facility did not have 2026 parasite destruction letter for the ahi and salmon, which are both cook to order. CDI - REHS will reassess next inspection.
(A) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and frozen onsite the PIC shall record freezing temperature and time and shall retain the records for 90 calendar days beyond the time of service or sale of the FISH. Pf
(B) If the FISH are frozen by a supplier, a written agreement from the supplier stating the FISH are frozen to a temperature and time specified under 3-402.11
(C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed a written agreement or statement from the supplier stating FISH were raised and fed as specified in 3-402.11(B)(4) shall be obtained by the PIC and retained in the for 90 calendar days beyond the time of service or sale of the FISH. Pf |
|
15
|
0
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- REPEAT
Observed unwashed produce stored over washed, ready to eat lettuce in the walk in cooler. Points maintained at zero because this was a different issue than last time and it was only one item.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed |
|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-306.14 Returned Food and Re-Service of Food-
Observed a waitress bring back a burger that the customer complained was undercooked. The cook then put the burger that had a bite in it already back on the grill to cook it more and send it back. CDI - Employee discarded the burger before it went back out due to REHS intervention.
(A) After being served or sold and in the possession of a CONSUMER, FOOD that is unused or returned by the CONSUMER may not be offered as FOOD for human consumption. (P) |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-
Shrimp coming off the grill was found ranging from 135 to 150 degrees F. CDI - Shrimp was put back on the grill until it reached 170 degrees F.
(A) Raw EGGS cooked in response to a CONSUMER’S order and for immediate service, FISH, and INTACT MEAT including GAME ANIMALS commercially raised for FOOD shall be cooked to 145F in all parts for 15 seconds.(P) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling-
Cooked fettucine that had been cooling since 10:05 AM was found to be at 60 degrees F at 12:15 PM and 57 degrees F at 2:46 PM. The rate at which this product is cooling is not enough to make it to 41 degrees F by 4:05 PM. CDI - PIC placed the fettucine in shallower pans, vented it, and moved it to the walk in freezer and will discard it if it does not reach 41 degrees F by 4:05 PM.
(A) Cooked TCS FOOD shall be cooled:
(1) Within 2 hours from 135F to 70F; and
(2) Within a total of 6 hours from 135F to 41F or less,
(B) TCS FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. (P) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16- TCS FOOD Hot and Cold Holding -
Observed chicken wings in the fry cooler at 57 degrees F. PIC stated the chicken wings had not moved since yesterday. Everything else in the unit and the unit itself was measured to be 41 degrees F or less. CDI - PIC voluntarily discarded the chicken wings.
( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-
Observed the sink and surface sanitizer dispensing too strong according to the color chart. CDI - PIC added water to dilute the sanitizer to the proper concentration and will continue to do that to everything until the dispenser is fixed.
Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).(P) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) - REPEAT
Observed cooked fettucine cooling in the walk in cooler with the lid on, which does not allow cold air to reach the product. Fettucine was also in a deep container, which does not allow it to cool efficiently. Observed rice cooling in the make up drawer, which is not sufficient in capacity to efficiently cool the product. PIC stated that they usually cool in the walk in cooler but needed the rice immediately after portioning it and did not have time to cool it properly. CDI - Fettucine container was vented and moved to the walk in freezer along with the rice to cool. Fettucine was separated into shallower pans.
Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
CDI - Ribs were moved to the walk in cooler to rapidly cool. Otherwise, proper cooling was observed throughout the inspection (ice baths, venting, etc). |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage-
Observed in-use utensils being stored in 87 degrees F water on TPHC, which is not an option for utensils. PIC opted to remove the water and hold the utensils for 4 hours instead.
During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required -
Observed a few stacks of clean containers stacked wet.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining before contacting FOOD; and
(B) May not be cloth dried.(C) |
|
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 - Equipment (C) - REPEAT
Observed rusted racks in both tall reach in coolers at cookline. Replace racks. Remove laser tape from the to-go cooler and the alto Shaam. The walk in cooler panel on the door is in need of repair. One of the faucets at the 3 compartment sink does not work. Points maintained at half because most of the items from the previous inspection were addressed.
Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood-Contact Surfaces-
Observed sticker residue on the nonfood-contact portion of multiple containers. REHS recommends using degreaser to help get rid of sticker residue.
NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair-
Observed the 3 compartment sink faucet leaking.
A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. C |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) - REPEAT
The floor grout between some of the floor tiles is worn away. The ceiling tiles in the public restrooms are not made of a smooth and easily cleanable material. Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. Anti-slip floor coverings may be used for safety reasons.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT
Broken floor tiles observed at the end of the cook line near the ice baths. Points maintained at half due to improvement.
Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |