| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employees washing hands in 3 comp sink. Ensure to wash hands only at a handsink. CDI PIC instructed employee to wash hands at handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee washing gloves before returning to work. Ensure to discard gloves after being soiled and washing hands properly before donning new gloves. CDI employee instructed to discard gloves and wash hands properly. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 opened packages of tofu, fishcakes, and cut leafy greens not date marked. Items in the flip top were also not date marked. PIC stated due to smaller portions, nothing is held longer than 7 days. Ensure to date mark any TCS food items held in the facility longer than 24 hours. CDI PIC date marked TCS food items during the inspection. Repeat violation. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed fermented kimchi procedure not following the submitted procedures approved in the variance from the State. Found kimchi held for more than 2 weeks with a pH over 4.5. Ensure procedures follows the approved proccess that was submitted to the state. PIC stated that amended kimchi variance will be submitted to the State and production of kimchi will not be made in the facility until further approval is given. CDI PIC voluntarily discarded container of kimchi with the pH level higher than 4.5. Repeat violation. Verification required within 10 days. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 tofu, crabsticks, and cooked raddish cooling tightly covered (see temp chart). PIC stated prepped 30 min prior and placed in reach in to cool down. Ensure to cool TCS foods in the walk in cooler uncovered. CDI raddish was cut and reheated during the inspection and crabsticks and tofu were uncovered and placed in the walk in cooler. Repeat violation. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 spices and oils beside grill line with no labels. Ensure to add labels to make food ingredient easily identifiable. CDI PIC added labels to oils and spices during the inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several handles in the food. Ensure to store handles above the food or in a clean location. CDI handles were removed from the food during the inspection. Repeat violation. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment and shelves throughout kitchen with build-up of food residue. Ensure to increase cleaning frequency. Repeat violation. |