| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all hot time/temperature control for safety foods (TCS) are maintained at or above 135F. Observed rice noodles being held on prep table below 135F. Items were moved to walk-in to rapidly cool. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Tripe on prep table and bok choy in cold holding unit above 45F. CDI tripe discarded. Bok choy moved to walk-in to cool. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Ensure complete consumer advisory is provided for foods served raw or undercooked. Consumer advisory must include disclosure and reminder. Reminder shall include: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. Disclosure shall include: * This items may be served undercooked. Asterisk should be placed beside items served undercooked. Observed no reminder or disclosure on menu for items served undercooked. Verification required on 7/11/14. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed food containers unlabeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests - PF. Pest shall be excluded from the facility. Observed 1 live roach in the dish machine area. Verification required on 7/11/14. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C. Linens and napkins may not be used in contact with food. Observed wet wiping cloth covering bean sprouts.3-307.11 Miscellaneous Sources of Contamination - C. Food shall be protected from contamination. Observed cut onions uncovered in walk-in cooler. Observed uncovered won tons stored in plastic container on dish rack uncovered. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be used for one task then laundered or stored in a sanitizer solution between uses. Observed several wet wiping cloths stored on prep surfaces throughout facility. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C. Equipment shall be made of noncorrosive materials. Observed rusted shelves in walk-in cooler and shelves under prep tables. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed food/grease or microbial growth on gaskets, shelving, ledges of equipment and bottom of reach-in freezer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C. Facility shall be cleaned as often as necessary to prevent accumulation of debris. Observed food and grease buildup under all equipment in kitchen. Clean all surfaces thoroughly. |