| Deducted | Remarks |
| 4 | 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. /// Soap not available at the 2 handwash sinks in the kitchen. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.
6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open. /// Observed back door propped open and the fly fan not functioning. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above. /// Observed cooked sesame chicken and chicken wings hot holding on the buffet line at 109F-125F. COS - PIC discarded. |
| 5 | 3-101.11 Provide safe, unadulterated, and honestly presented food. /// Observed food including pork and wonton skins stored in non-food grade plastic bags in the W.I. freezer. COS - PIC discarded. |
| 5 | 3-501.19(B)(4) Discard TCS food under time as a control that is in unmarked containers if the time that the food was removed from temperature control cannot otherwise be identified (ex: whiteboard, log book, timer) or the food is marked to exceed the 4-hour /// Observed sushi rice and sushi not marked for time as a control. |
| 1 | 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)
3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive) /// Observed raw eggs, beef, pork, and chicken stored over items with higher required cooking temperatures in the coolers. |
| 4 | 3-603.11 Inform consumers by way of a disclosure and reminder by denoting with an asterisk on the menu that raw or undercooked animal foods may increase the risk of foodborne illness. //// Consumer advisory did not have the disclosure and asterisk near undercooked or raw items on the menu (included for tuna/salmon). |
| 1 | 3-501.13 Cease thawing TCS food at room temperature.
3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave. /// Observed fish thawing at room temp. |
| 4 | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage) /// Ice machine in the kitchen and at small serving station contained accumulation of grime and debris. Grime and debris observed on fountain drink nozzles and the commercial grade can opener. |
| 4 | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). /// Designated person with food safety manager certification not available.
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