| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
1.50 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
The PIC could not adequately describe the employee health policy. PIC described symptoms that are not neccessarily related to foodborne illness (coughing, airborne disease, etc). The PIC could not adeqautely describe the 5 foodborne illnesses, only stating Hepatitis A. The PIC did not understand when employee can report back to work per food code policy. CDI. Provided the PIC with an employee health visual sign. Provided the PIC with an employee health policy. Suggested to the PIC to review the employee health policy in depth with employees and have them sign the policy and keep on site. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed employee enter kitchen without first washing hands. When instructed to wash hands, employee rinsed hands for less than 5 seconds. Employee then instructed again to wash hands properly and did a short handwash again. PIC then informed employee he must wash hands as according to procedure and rule. Employee noted rinsing gloved hands in prep sink instead of properly washing hands. Employee noted scratching hat and not washing hands. CDI. EHS reviewed handwashing policy with both the PIC and the employee and employee began washing hands properly. PIC to review handwashing with all employees. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Employee observed scratching hat with gloved hand. Employee observed using gloved hands to press par-cooked, raw chicken on to grill flat top, wiping glove hand quickly with sanitizer cloth, and then procedding to handle tickets and to prepare to go orders. CDI. Employee infomred to discard gloves when soiled or task is complete and perform a handwash if neccessary. Employee discarded gloves and washed hands. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-602.11 (A) Clean the equipment and utensils used with TCS foods at any time during the operation when contamination may have occurred.
Observed employee drop clean fry basket on the floor then place back above the three compartment sink on clean hanging rack for future use. CDI. Had employee remove basket from clean hanging rack and place in the wash compartment of the three compartment sink to be washed. |
| 16 |
3 |
Proper cooking time and temperatures |
No |
No |
Yes |
Yes |
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P
Observed pans of partially cooked chicken with no labeling or indication that it is still raw or partially cooked as per the noncontinuous cooking procedure in the walk in cooler. CDI. Pans of partially cooked chicken labeled with the date it was made (7/14) and with the words "raw". Repeat; full points. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed cooked carrots 'cooling' from 7/14 in deep metal pans tightly covered with plastic wrap with a temperature ranging from 43F-53F; observed noodles cooling from yesterday, 7/15, in large bus tub covered with a temperature ranging from 46F-48F and cut cabbage cooling in large bus tubs from yesterday, 7/15, with a temperature at 56F; observed white rice cooling from yesterday, 7/15, with a temperature of 50F. These foods did not meet the correct time/temperature parameters as described above due to improper cooling methods which is a repeat violation (see #31). CDI. Explained cooling parameters to the PIC and provided educational material. Foods cooled improperly were voluntarily discarded. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed carrots from 7/14, not properly date marked. Observed white rice cooked 7/15, with no date mark. Observed tempura shrimp made 7/14, not properly date marked. Observed TCS teriyaki sauce made 7/14, with no date mark. Observed crab in sushi prep cooler without date mark (no date mark could be tracked in the walk in cooler). Date marking needs improvement; it is hard to determine when TCS foods were made as many date labels are missing or inconsistent. CDI. PIC properly labeled all the TCS foods. |
| 23 |
1 |
Consumer advisory provided for raw or undercooked foods |
No |
No |
No |
Yes |
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf
Observed steak listed on large menu board and small paper menu without a proper consumer advisory (no marking indicated "cooked to order" or a disclosure and reminder with asterisk or other symbol). Steak is cooked to order per customer and is either cooked rare, medium rare, or medium well. I will return within ten (10) days to verify compliance of violation. Repeat; full points. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
No |
3-501.15 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
Observed cooked carrots cooling from 7/14 in deep metal pans tightly covered with plastic wrap with temperatures ranging from 43F-53F; observed noodles cooling yesterday, 7/15, in large bus tub covered with temperatures ranging from 46F-48F and cut cabbage cooling in large bus tubs from yesterday, 7/15, with a temperature at 56F; observed white rice cooling from yesterday, 7/15 with a temperature of 50F. CDI. All foods were voluntarily discarded. Cooling methods were discussed with the PIC and cooling charts were given to the PIC for both cooked and ambient room temperature foods. Repeat; full points. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several pans and containers stacked wet in the clean dish area improperly air-dried. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Observed split gaskets on doors of reach in 3 door freezer and split gasket on low reach in cooler door near grill prep. Observed broken lid on dry good rolling bin near prep area. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.11 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.
COMMENT: Observed lights out in the front cashier/waitress station; lights need to be replaced specifically above the soda and ice dispensing areas. |