| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 No written vomit and diarrhea clean-up plan. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf
CDI: EHS provided a vomit and diarrhea clean-up plan.
(-0.5 Points) |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Observed employee beverages on food items and prep surfaces. (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. C |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Observed raw shell eggs above milk, and broccoli under raw beef and fish in the walk-in cooler. In the walk-in freezer, raw prawns were observed on a sheet pan above veggies. In the make unit, raw beef was stored above French fries. (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from: (b) Cooked READY-TO-EAT FOOD, P
CDI: PIC rearranged the stacking order.
(-1.5 Points) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 The chlorine dish machine had a concentration of 0 PPM before priming the unit. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, P
CDI: PIC primed the unit and the sanitizer tested at 100 PPM. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 Temped sliced tomato, hot dogs, octopus, imitation crab, shrimp ceviche, raw beef, and carne asada above 41 degrees. The chef drawers, make unit, and three door reach-in cooler had ambient temperatures above 38 degrees and need to be repaired. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At (41 F) or less. P
VR: A 3-day verification visit is required.
(-1.5 Points) |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
REPEAT. 3-501.17 Observed salsa in ramekins and horchata prepped yesterday without a date mark.
(A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
CDI: PIC added the date to the TCS foods without a label.
(-1.5 Points) |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
REPEAT. 3-501.13 Observed salmon in reduced oxygen packaging without a slit. The salmon was thawing in the walk-in cooler. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. C
(-0.5 Points) |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT. 3-302.12 Observed white powders without a label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. C |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Observed milk on the ground in the walk-in cooler. FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. C |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Observed multi-use bowls used as scoops. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS 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 containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon. C |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT. 4-901.11 Observed dishes wet stacked. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining before contact with FOOD. C
(-0.5 Points) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT. 4-501.11
- Replace the torn gasket on the walk-in cooler
- Replace the rusting shelves in the warewashing area
Equipment shall be maintained in good repair. C
4-205.10 Observed a chest freezer that is not NSF/ANSI approved. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. C
(-0.5 Points) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT. 4-601.11 Clean the gaskets and interior/exterior of all equipment. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. C
(-0.5 Points) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Observed a leak at the three-compartment sink and seafood prep sink. A PLUMBING SYSTEM shall be: (B) Maintained in good repair. C
5-202.13 Observed a sprayer at the mechanical dish machine without a sufficient air gap hanging in the sink. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). P
VR: A 3-day verification visit is required.
(-1 Point) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT. 6-501.11
- Repair the cove base near the exterior door
- Repair the ceiling near the range hood
- Repair the low grout
- Recaulk the hand sinks and three-compartment sink to the wall
PHYSICAL FACILITIES shall be maintained in good repair. C
4-301.14 Observed no hood filters and grease accumulating behind where the hood filters should be. Ventilation hood systems and devices shall prevent grease or condensation from collecting on EQUIPMENT, walls, and ceilings. C
(-0.5 Points) |