| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager present during inspection. PIC present during inspection has expired certification. REPEAT
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC not ensuring rules of food safety are being met including proper hand washing practices, proper cooking temperatures, proper cooling temperatures.
REPEAT |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee handle soiled dishes and pre-rinse hose at dish area then proceed to handle clean dishes without washing hands. CDI - hands washed.
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. Observed PIC wash hands and then use freshly cleaned hands to turn off unclean faucets without use of a barrier. CDI - EHS directed to re-wash and use paper towel to turn off faucets. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed front area hand sink used to refill water containers for customer service. CDI - PIC removed containers to dish area. Do not use hand sinks for purposes other than washing hands.
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available for washing hands at front are hand sink. CDI - PIC replaced. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed line cook handle raw shell eggs with gloved hand and then continue on to handle cooked food items with same gloves. CDI - EHS directed employee to change gloves and wash hands. Hands washed and gloves changed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surfaces of bulk ice machine with black organic buildup and dried splatter/residue on interior contact surfaces of bin door. REPEAT |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. Observed employee grilling raw chicken cutlets at line remove chicken to pan for service. Chicken max temperature achieved 160f. CDI - chicken returned to grill to finish to 165f. EHS verified final cook temperature of 169. |
|
18
|
1.50
|
Proper cooling time and temperatures |
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. Observed bulk container of stock cooling overnight still at 53f during inspection. CDI - stock discarded
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 shredded lettuce cooling in WIC at 47f still at 47f after 1 hour and egg based dish at 44f still at 44f after 1 hour. CDI - PIC discarded egg dish and spread lettuce into shallow pan to quickly chill. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked pork placed into pan allowed to sit at room temperature in kitchen at 110f. CDI - PIC placed pork into walk in cooler to cool. Do not allow cooked food to sit at room temperature. Maintain cooked food hot above 125f, cool it and keep it below 41f or use TPHC procedures discussed during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep cooler at line holding most TCS foods above 41f including cooked tripe at 60f, cooked pork belly 47f, chicken rolls 48f, cooked shrimp 44f, shrimp/scallop mix at 46f, and more. CDI - items held in the cooler overnight discarded. Items placed in/on unit at 9 am allowed to remain until 1 pm then discarded. PIC noted that internal thermostat had been turned up to highest setting - setting reduced and ambient air temperature recovered to 41f.
Observed cooked rice noodles holding in chest cooler at 67f at line area. Noodles are refrigerated product that the establishment is blanching and then allowing to sit at room temperature for use. Do not allow TCS foods to sit at room temperature. Noodles must be kept cold below 41f, hot above 135f, or use TPHC procedures discussed during inspection.
Observed cooked mushroom sauce at 52f on countertop and opened canned minced crab with spices at 81f on countertop with no temperature control. CDI - both items placed into WIC to chill. Mushroom sauce is heated in-house during preparation and is a heat treated plant product. Canned minced crab once opened must be temperature controlled. Do not let TCS food items sit at room temperature without using TPHC procedures discussed during inspection.
REPEAT |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 various TCS food items in service coolers PIC confirmed held longer than 24 hours with no date marking. Many items were filled from bulk containers in WIC. Observed various prepared TCS foods including stocks, egg dishes, and more with no date marking in WIC. Observed open almond milks in service cooler PIC confirmed kept longer than 24 hours with no date marking. CDI - PIC discarded multiple items with unknown dates or applied date marking to known items.
All TCS foods which are prepared or opened and are kept on site longer than 24 hours must have a date mark present. When filling working containers from bulk containers, the date mark must follow the pans to the service unit until the food is either consumed or discarded. Once opened, milk and nut milks must have a date mark present. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed employee medications stored mixed with restaurant food items in server alley cooler and mixed with clean utensils in back area. CDI - PIC removed. Store employee medications away from food and food contact surfaces to prevent contamination . |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 bulk container of stock cooling from previous day improperly cooling in walk in cooler. Shredded lettuce tightly packed and covered by wrap improperly cooling in WIC. Thawed tripe still cooling from water thaw process placed directly into service cooler which was not at proper temperature. Stock discarded, lettuce spread on shallow pan to chill, tripe discarded. When cooling foods, use methods to allow the food to chill quickly. Do not cool foods in deep covered stock pots. Do not cool lettuce tightly packed into covered deep containers. Do not cool foods in service coolers which are not designed for cooling of foods. EHS observed systemic cooling procedure issues related to cooling of bulk stocks and food items in large deep covered pots. Use alternate cooling methods including ice bathing, cooling wands, and/or portioning into shallow pans for proper cooling.
REPEAT - cooling methods have been noted as out of compliance on multiple health inspections. Continued non-compliance with cooling methods may result in the implementation of a risk control plan or in permit action. |
|
33
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed raw chicken thawing in sink basin in standing water. Observed pork neck bones thawing in standing water at 104f. Chicken removed to WIC. Pork placed under flowing cold water. Do not thaw food in standing water. Do not thaw food in hot water. Thaw food under cool flowing water less than 70f, in the cooler, or during the cooking process. REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple working containers of sauces, oils, other liquids, dry items, spices, etc. in use and in storage throughout with no labeling or identification present. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few house flies and some small flies. Contact pest control operator for service. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C. Observed linen cloth laying across and in direct contact with washed and cut napa cabbage.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various food items stored directly on floor in including fresh cilantro, stock in the walk in freezer, soy sauce in dry storage room, and more. Store all food at least 6 inches off of floor to prevent contamination. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed various employees handling food wearing jewelry items on wrists.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers handling open/uncovered food, preparing garnishes, and customer beverages with no hair restraint. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in solution containing less than 10ppm cl at front area. Hold wiping cloths in sanitizer at least 50 ppm chlorine. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal pans stored as clean stacked together wet. Air dry pans before stacking together. REPEAT
4-904.11 Kitchenware and Tableware-Preventing Contamination - C. Observed spoons stored with mouth contact surface not protected/not inverted ready for customer use. Store utensils inverted or protect mouth contact surfaces. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed various single service items stored directly on floor in storage area including chop sticks and straws.
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service utensils not inverted in container at server area - mouth contact surfaces exposed to hand contact. Invert single service utensils to protect from contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on various cooler units including WIC damaged/split. Repair/replace.
Observed slicer dial with tape applied which is not an approved repair - tape is not smooth and cleanable. Remove and repair using approved means. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup on non food surfaces of various equipment items including slicer base, can opener mount/holster, gaskets, shelving, and more. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulated debris, dark residue, and other buildup on flooring under/behind equipment throughout back of house, front server alley, and in storage room. REPEAT
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed accumulated old unused/discarded equipment, litter, and other items no longer in use in facility stored along outside back walkway and under covered outside storage area. Remove litter, unused equipment, damaged items, and other materials from the premises. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items including food, drinks, wallets, cell phones, and more on equipment surfaces/mixed with food contact equipment throughout establishment. Designate an area for employee item storage which is away from food and food contact items. |