|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee sports cup open on prep table. Removed and gave instruction |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands for brief time. Discussed handwash and gave instruction and demonstration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked bean sprouts in walkin in deep tub cooling within time. Observed cooked greens not thoroughly cooled on make table. Removed sprouts and divided into shallow pans and placed greens to cool in upright. |
|
21
|
3
|
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 multiple items in freezer and kim chee, cooked bean sprouts, cut cabbage without proper date marking. All items are reported to be used in a maximum of 3 days. Kim chee is reportedly made multiple times per week. Items recently processed and prepped were date labeled. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed Gimbob (fish roll) on counter in store which is held and sold under time as a control for safety. Operator states the procedure has been approved by an inspector and supervisor previously. No paperwork was available but the time labeling was accurate. The label did not contain all information for self serve sale. Gave copy of time agreement and labeling requirements. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
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 unlabeled spices and sauces. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents (weight), name and place of business (full address) and major food allergens. -Pf |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Equipment on site which is not NSF or ANSI labeled. Some are unused but rice grinder and rice cake machine are Korean manufactured and are used daily. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-502.12 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 floors in need of thorough cleaning. Gave instruction to clean around and under equipment and shelves. |
|