| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several instances of employee drinks stored along with restaurant food, obs. employee drink stored on prep sink drain board next to cooling noodles, employee stored partial eaten pizza in fridge above foods, employee drink stored in small dining room fridge among rice noodles. CDI- All drinks and food removed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed instances of employees returning from outside walkway, changing gloves, and not washing hands. Observed main chef changing gloves and not washing hands. CDI- Employees corrected, washed hands and put on gloves.
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed dish washer wash hands and then not use paper towels to dry hands. CDI- Employee corrected, dried hands on paper hand towel. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Kitchen handwash sink has no hadwash sign. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed worker using sanitizer bucket on meat slicer, and bucket of san on prep table, both buckets of sanitizer reading 0 ppm. CDI- Sanitizer remade to proper strength, slicer re-sanitized.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with lots of meat in tight spaces between base bracket after worker had cleaned slicer. CDI- Slicer re-cleaned. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice re-heating in rice warmer at 90 degrees 1.5 hrs since re-heating began, unlikely this warmer is going to heat rice to 165 in the next 30 minutes. CDI- Nooldles reheated in microwave to 165 and placed back into warmer. Keep checking rice warmer to ensure it is working properly and capable of properly hot holding. |
|
22
|
1
|
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 TPHC in use for spring roll ingredients, noodles, lettuce and TPHC in use for bean sprouts; however foods were not time marked per written procedure. CDI - Foods properly time marked. |
|
37
|
1
|
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. Observed raw chicken thawing in 3 comp sink with dish soap and sanitizer in next compartment. Need to remove dishes and chemicals and keep sinks clean and clear before using for food to prevent contamination. CDI- Dish Items removed. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Main cook had no hair restraint. Employee corrected, put on chef's hat. |
|
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. Stand up freezer and fridges in kitchen have broken handles, need replacing. |