| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification. -2- |
|
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 small portion of rice in rice cooker at 112F from day before. CDI - PIC voluntarily discarded food. -1.5- |
|
21
|
0
|
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 several items in prep cooler without date marking, as well as in the reach in cooler. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed kimchi fermenting on prep table at beginning of inspection from the night before. CDI - PIC instructed to discontinue fermenting kimchi without first obtaining a variance from MCHD for specialized processes, such as fermenting kimchi. The current process is not safe food handling and must go through the approval process before resuming. DO NOT SERVE THIS PRODUCT TO CUSTOMERS. -.5- |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility with thin foods, such as cabbage, but no thin probed thermometer. Provide a thin probed thermometer for taking temperatures of thin foods. -.5- VR required no later than 11/09/2015. |
|
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 seaweed and red pepper containers reused in the facility without proper label present. Also observed working containers of spices and condiment bottles at the cook line without labels. Label these with the common name of the item. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of rice cake rice near the dish machine and in the splash zone of the hand sink on the 3-comp sink drain board. CDI - Rice relocated away from splash zones. -0- |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food equipment in use with Korean language on data plate information. Unable to determine if equipment meets the required standards. -2- REPEAT |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cardboard boxes outside dumpster corral instead of inside cardboard container. Observed clutter in all storage areas and throughout kitchen. Organize these areas and remove unnecessary items. -1- REPEAT
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. Observed cracked tile on the can wash and unsealed wall on the right side of can wash. Repair these. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide the required amount of lighting in all facility areas. Observed low lighting near the cook line over the prep cooler. -0- |